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Poularde with Risotto

6 servings

Ingredients

• 1 pcs Poularde
• butter (a little)
• 1 l veal bouillon
• 350 g rice (unwashed)
• chicken livers (as needed)

Instructions

1. For 6 people.
2. Truss a poularde, brown it in butter until yellow, and steam it until tender with ½ l of veal bouillon.
3. Toast 350 g unwashed rice in butter until yellow, pour ½ l of bouillon over it, and steam until soft, ensuring the grains remain whole.
4. Before serving, mix half of the poularde's pan drippings and, if available, several steamed chicken livers into the rice.
5. Arrange the rice in the shape of an elongated base and build the carved poularde on top so that it retains its original shape as much as possible.

Modernized from a treasured 19th-century German cookbook.