Wash and dry thoroughly six or seven ounces of rice and fry it in an ounce and a half of butter until lightly browned. Then cover with a little stock and cook till quite tender. If necessary add more stock from time to time, but when cooked the rice should be nearly dry.

Fry two chopped onions in one and a half ounces of butter, add the cooked rice, two hard-boiled eggs cut into dice, and season to taste. Mix well and stuff a boned chicken with this preparation.

Braise the fowl gently, and when done serve with a good White sauce poured over it.