2 chicken breasts (with bone)
5 c. water
1 sm. bay leaf
1 sm. onion stuck with 2 cloves
2 allspice
1 lg. carrot
3 stalks celery
6 peppercorns
1/2 tsp. thyme
1 c. long grain rice
3 c. broth (from cooked chicken)
2 tbsp. butter
2 tbsp. flour
1/8 tsp. nutmeg
Pinch cayenne
1 c. whip cream
1 tbsp. lemon juice

1. Place first 5 ingredients in kettle. Bring to boil then simmer at least 30 minutes.

2. When chicken is cooked and broth finished take 2 cups of broth and 1 cup rice and simmer 20 minutes in covered saucepan.

3. In another saucepan melt butter. Add flour when blended. Add 1 cup broth, cook about 5 minutes until thick. Stir constantly. Add cream. Simmer about 10 minutes. Salt and pepper to taste and rest of ingredients.

4. Break chicken into bite-size pieces. Arrange rice on platter. Cut up carrots and celery on top of rice, then chicken, then sauce. Serve hot. This is New York Times cook Pierre Franeys own recipe.