Add 1 tablespoon salt and 2 onions, one of them studded with a clove.
Add 2 leeks.
Make a faggot by tying together 2 stalks of celery, 4 springs of parsley, 1 small bay leaf and a spray of thyme.
Add the faggot to the rest of the ingredients.
Cook slowly for 2 hours or until fowl is tender.
Half an hour before the fowl is done, prepare the rice:
Melt 2 tablespoons butter in a pan.
Add 1 tablespoon chopped onion.
Cook until the onion is soft.
Add 1 cup rice and shake over the fire until the grains are coated with the butter.
Add 2 cups boiling chicken broth in which the fowl is cooking.
Cover closely and cook in a moderate oven (375ºF) or on top of the stove over very low hear for 20 to 25 minutes or until the liquid has been absorbed by the rice.
Add 1 tablespoon soft butter and toss it through the rice with a fork to avoid mashing the grains.
Prepare the following sauce while the rice is cooking:
Melt 2 tablespoons butter in a saucepan.
Stir in 1 1/2 tablespoons flour.
Stir in gradually, 1 1/2 cups chicken broth.
Cook, stirring constantly until the sauce is smooth and thick.
Correct the seasoning.
Add a little nutmeg, cream and a little of the hot sauce and stir into the sauce.
Add a few drops of lemon juice and cook for 2 or 3 minutes but do not boil.
Put all of it together:
Make a bed of the rice on a serving platter, carve the fowl and arrange it on the rice.
Slice the carrots and arrange them around the bird.
