3lb (1 ½ kg) chicken pieces
4 cups (1 liter) chicken stock
1 bay leaf
1 onion,
quartered
1 stalk celery
1 carrot
½ cup (125 g) butter
½ cup plain flour
2 cups
(500ml) milk
2 cups (500ml) cream
4 teaspoons chopped chives
4 teaspoons chopped
marjoram
2 teaspoons chopped dill
¼ teaspoon nutmeg
½ teaspoon turmeric
1 cup
cooked rice
Salt and pepper
Chopped parsley
Toasted sesame seeds

Put chicken
pieces, stock, bay leaf, onion, celery and carrot in a large saucepan. Bring to
a boil, reduce heat and cover. Simmer for about 1 ½ hours or until chicken is
tender.

Remove meat from the bones and cut into small pieces. Strain stock
and reserve.

In a large saucepan, melt the butter and blend in the flour.
Add the milk and cream and stirring constantly, cook until the mixture thickens.
Add chives, marjoram, dill, nutmeg, turmeric, rice, stock and chicken.