1 fowl
1 qt. white stock
1/2 c. butter or substitute
1 oz. sweet almonds
1 sm. onion
12 seeded raisins
2 cloves
1 inch stick cinnamon
1 c. rice
Salt to taste
Cayenne to taste

Clean and truss the fowl and cook in the stock for 1 hour. While this is cooking, heat the butter and fry in it, until golden brown, the almonds, blanched and shredded, the onions peeled and sliced, the raisins, cloves and cinnamon. When brown, remove these from the pan and fry the rice in the same butter until golden brown.

Drain off any superfluous butter and add the rice and other ingredients to the pan containing the chicken and stock. Cook until rice and chicken are both tender; then place the whole on one dish and garnish with slices of fried bacon.