This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Lard two two and a half pound very white chickens with truffles after they have been singed, drawn and well cleaned. Braise them in a saucepan lined with bardes of fat pork and moistened with mirepoix stock (No. 419) and two gills of white wine, when done, lay them in an earthenware vessel and cover with their own strained broth, leaving them thus until thoroughly cold, then cut them up into ten medium-sized pieces each, making two of each fillet, two of each leg and two of the breastbone. Place these in a vessel with two tablespoonfuls of vinegar, pepper and salt, leave them in this pickle for two hours. Heat about three pounds of good fresh lard, when very hot, dip each separate piece of chicken in frying batter (No. 137), and then in the fat to fry to a fine color, having them thoroughly warmed throughout. Drain, salt over and dress in a pyramidical form on a dish covered with a folded napkin, garnishing the top with a bunch of fried paisley. Serve a cream bechamel sauce with chopped truffles (No. 411), separately.
Pare some chicken fillets, remove the skin and lard with the smallest sized lardons (No. 4, Fig. 52), place them in a sautoir, the bottom covered with thin bardes of fat pork, keeping the pointed ends lying toward the center of the pan; moisten with mirepoix stock (No. 419) and mushroom liquor, then cook on a hot fire and glaze, drain and dress them on croutons the same size and shape. Put the minion fillets in a buttered sautoir after twisting them into lings, fill the centers through a cornet with quenelle forcemeat (No. 89) and on this lay a ball of truffle; cover with a sheet of buttered paper, poach in a slack oven. Dress the grenades in a circle and the minions around, fill the middle with some foies-gras, mixed with allemande sauce (No. 407), glaze the grenades with meat glaze (No. 402).
Cook a quarter of a pound of rice the same as explained below, having the grains swollen but not broken and keep it dry at the oven door. Out three ounces of cooked lean ham in three-eighths inch dice, also six ounces of cooked chicken meat, suppressing all bones and skin and having them one size. Warm the ham in a saute-pan with butter, add to it the pieces of chicken to heat while tossing, season and sprinkle over lightly with prepared red pepper (No. 168), then put in the well drained rice, toss it with the meats and pour the whole into a vegetable dish.
Indian Rice, which is generally served as a garnishing for chicken or veal is prepared with Indian rice, it having long, white and very perfect grains; plunge a sufficiency of this into a liberal supply of boiling water, after it has been washed and picked, and as soon as it ceases to crack between the teeth, drain it on a colander; wash it in tepid salted water, spread it on a large sieve covered with a white cloth and dry for a few moments at the oven door or else in a hot steamer. Dress on a vegetable dish, cover over and serve. This is the most simple and effectual method.
 
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