Chicken rissoles
Latin
amulatum aliter: ossucula de pullis exbromas, deinde mittis in caccabum porros anetum salem. cum cocta fuerit, addes piper, apii semen; deinde oridiam infusam teres, addes liquamen et passum uel defritum, omnia misces et cum esiciis inferes.
English
Another dish with starch sauce: strip the little bones from chickens, then put into a pot leeks, dill, and salt. When it is cooked, add pepper and celery seed; then make a paste of boiled rice, add fish sauce and passum or defrutum, mix everything together, and serve with forcemeat balls.
Ingredients
- 4 chicken thighs, with bone and skin
- 1 leek, cleaned of dirt
- 1 tsp dried dill
- ½ tsp salt
- 50 g rice
- 2 Tb + 1 tsp fish sauce
- ½ tsp ground pepper
- Pinch of celery seeds, ground
- 90 ml passum
Method
- Separate the chicken meat from the skin and bones. Mince the chicken meat and place in the fridge.
- Place the skin and bones in a saucepan along with the leek, dill, and 1 L of water. Bring to a simmer, then reduce heat and cook gently for 2 hrs.
- When the stock is almost finished, place the rice in another small saucepan along with 300 ml of water. Bring to a simmer and cook uncovered until the rice is very mushy.
- Once the stock is cooked, pass through a strainer to remove the bones and leek. There should be about 600 ml; add more water, or reduce down, if needed.
- Pour the stock back into a saucepan. Add 2 Tb of fish sauce to the stock, along with the passum, pepper, and celery seeds. Bring to a gentle simmer, tasting and adjusting as needed.
- Get out the chicken meat and add the remaining teaspoon of fish sauce. Form into small balls and drop into the stock mixture. Gently poach the meatballs until cooked through.
- In a large mortar and pestle, mash the rice into a paste. Add the rice paste to the stock, and cook for a few minutes to thicken. Remove from the heat and serve the chicken meatballs in the stock.