3 pounds broiler chicken
6 cups water
1 tablespoon salt
1 bay leaf
1 pinch thyme
2 sprigs parsley
4 peppercorns
1 celery stalk
1 onion, studded with
1 whole clove (the spice, not garlic)
2 tablespoons heavy cream
4 cups cooked rice, kept warm
3 egg yolks
2 tablespoons Swiss cheese, grated
In Dutch oven, combine water, salt, bay leaf, thyme, parsley, peppercorns, celery, and onion studded with a clove. Bring to boil. Add chicken. Bring again to boil. Cover and simmer gently 1 1/2 hours, or until meat is very tender. Remove chicken and bone it. Reserve 1 cup cooking liquid. Place rice in heated ovenproof casserole. Arrange chicken on top of rice. Keep warm.
In small, heavy saucepan, cook reserved cooking liquid. Bring to boil. Blend sauce with egg yolks. Off fire, add cheese. Mix well. Pour over meat. Dot with butter. Broil under broiler flame until top is well browned. Yield: 4 servings.
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