Stewed Pullet With Rice Garnish

Ingredients

• pullet
• g rice
• g butter
• g fat-and-lean prosciutto
• onion
• piece carrot
• handful dried mushrooms
• salt and pepper
• grated Parmesan

Instructions

1. Truss the pullet; brown it breast-down in a saucepan with 30 g butter, the prosciutto strips, chopped onion and carrot, seasoned with salt and pepper.
2. Cover and cook, moistening with hot water until done, leaving enough sauce for the rice; then sieve the sauce.
3. Cook the rice with half the remaining butter and hot water, finishing with the pullet's sauce.
4. Add the rest of the butter and a handful of Parmesan; mix in the diced cooked liver and gizzard.
5. Serve as garnish, or as a soup for three with the pullet and mushrooms served separately.