_Lesso di Pollo col Riso_
1/2 lb. rice
A fowl suitable for boiling
Salt and pepper
1 egg
Butter
Grated cheese
Cut up the fowl and boil until it is tender. Wash the rice and blanch
it by letting it come to a boil and cook a few minutes in salted
water. Finish cooking it in the broth from the boiled fowl. Do not
cook it too long or it will be mushy. Add the broth a little at a time
to be sure the rice is not too wet when it is done. Season with cheese
and butter and add the egg yolk to bind it just as it is taken from
the fire. Serve as a border around the fowl.