608. Boiled Rice. Take three quarters of a
pound of rice, which wash well in cold water, drain
and rub the rice with your hands ; pick out the yel-
low grains and specks of black ; then wash the rice
again three or four times, changing the water, and
rubbing it with the hands. After the last time, pour
some cold water over it, and put it in a saucepan on
the fire in which there are about five quarts of boil-
ing water. Stir with a wooden spoon, and add half a
teaspoonful of salt✪ Boiled Rice. Boil the rice rapidly for about
twenty minutes, skimming off at intervals the scum
which rises. When the rice is soft, drain it, and
then pour a little cold water over it, which also drain
instantly. Put the rice, without any water, into a
saucepan, which half cover, and put at the side of
the range. Stir every now and then, and, when the
rice is perfectly dry, serve.
INDEX.
CHAPTER I.
Soups.
ART. PAGE
41. American green-turtle soup 20
24. Arrowroot soup 16
2. Bouillon, or beef broth 9
3. Bouillon maigre 10
4. Bouillon maigre of fish 10
20. Beef soup 15
55. Bouillabaisse a la Marseillaise 25
1. Consomme, or stock 9
17. Consomme with poached eggs 14
18. Consomme royal 14
46. Consomme- Rachel ; 21
31. Chicken consomme 17
32. Chicken giblet .^ 17
33. Chicken gumbo 17
34. Chicken okra, with oysters iS
40. Calf's-feet soup 19
53. Clam chowder a la Thayer 24
35. English mutton broth 18
38. English ox-tail soup 19
51. English hare soup , 23
23. Farina soup 15
37. French ox-tail soup 18
214 FRENCH DISHES.
ART. PAGE
11. Farce 12
42. Green-turtle soup a la Londonderry 20
48. Giblet soup of goose 22
36. Mullagatawny soup 18
39. Mock-turtle soup 19
54. Olla podrida 25
5. Pot-au-feu 10
15. Potage aux pointes d'asperges : 13
28. Potage de nouilles 16
30. Rice soup a la Creole 17
47. Rye soup a l'Allemande 22
12. Sorrel soup 13
26. Sago soup 16
8. Soup a. la Brunoise II
49. Soup a la Bohemienne 23
44. Soup a la d'Orsay 21
6. Soup a la Julienne 10
9. Soup a la Paysanne 1 1
14. Soup a la pluche de cerfeuil 13
19. Soup a la Princesse 15
45. Soup aux quenelles de volaille 21
52. Soup of sturgeon a la Pierre Legrand 24
25. Soup with Italian paste 16
50. Soup with poached eggs a la Styrie 23
29. Soup with rice 17
27. Tapioca soup 16
43. Terrapin soup 21
21. Vermicelli soup 15
22. Vermicelli soup with green peas 15
Purees.
79. Bisque of clams 34
77. Bisque of crawfish 33
78. Bisque of lobster 34
57. Cream of sorrel 26
63. Pur£e of asparagus 28
INDEX.
215
ART. PAGE
66. Pur£e of barley 29
67. Puree of celery 29
71. Pur6e of fowl a la Reine 31
58. Pur£e of green peas 27
70. Puree of Jerusalem artichokes 30
61. Pur£e of lentils 27
59. Pur£e of peas a la Princesse 27
69. Purde of potatoes a la Jackson 30
72. Pur6e of partridge 31
64. Puree of rice 28
73. Puree of rabbit 32
56. Pur6e of sorrel 26
68. Pur6e soubise a la Princesse 30
75. Puree of vegetables aux croutons 32
62. Puree of white beans 28
65. Rice soup a la Cr£cy 29
76. Rice soup au lait d'amandes 33
60. Split-pea soup 27
74. Tomato soup 32
CHAPTER II.
Sauces.
81. Sauce Allemande 35
103. Sauce a la poulette 41
105 . Sauce a. la Mariniere 42
88. Sauce Bearnaise 37
101. Sauce Bordelaise 41
102. Another way of making sauce Bordelaise 41
98. Sauce Colbert 40
104. Sauce fleurette 42
108. Sauce G6nevoise 43
85. Sauce Hollandaise ... 36
96. Sauce hachee 39
Page 98 · 1 recipe record on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
608. Boiled Rice. Take three quarters of a pound of rice, which wash well in cold water, drain and rub the rice with your hands ; pick out the yellow grains and specks of black ; then wash the rice again three or four times, changing the water, and rubbing it with the hands. After the last time, pour some cold water over it, and put it in a saucepan on the fire in which there are about five quarts of boiling water. Stir with a wooden spoon, and add half a teaspoonful of salt. Boil the rice rapidly for about twenty minutes, skimming off at intervals the scum which rises. When the rice is soft, drain it, and then pour a little cold water over it, which also drain instantly. Put the rice, without any water, into a saucepan, which half cover, and put at the side of the range. Stir every now and then, and, when the rice is perfectly dry, serve.
CHAPTER I. Soups.
41. American green-turtle soup 20
24. Arrowroot soup 16
2. Bouillon, or beef broth 9
3. Bouillon maigre 10
4. Bouillon maigre of fish 10
20. Beef soup 15
55. Bouillabaisse a la Marseillaise 25
1. Consomme, or stock 9
17. Consomme with poached eggs 14
18. Consomme royal 14
46. Consomme- Rachel ; 21
31. Chicken consomme 17
32. Chicken giblet soup 17
33. Chicken gumbo 17
34. Chicken okra, with oysters iS
40. Calf's-feet soup 19
53. Clam chowder a la Thayer 24
35. English mutton broth 18
38. English ox-tail soup 19
51. English hare soup , 23
23. Farina soup 15
37. French ox-tail soup 18
11. Farce 12
42. Green-turtle soup a la Londonderry 20
48. Giblet soup of goose 22
36. Mullagatawny soup 18
39. Mock-turtle soup 19
54. Olla podrida 25
5. Pot-au-feu 10
15. Potage aux pointes d'asperges : 13
28. Potage de nouilles 16
30. Rice soup a la Creole 17
47. Rye soup a l'Allemande 22
12. Sorrel soup 13
26. Sago soup 16
8. Soup a. la Brunoise II
49. Soup a la Bohemienne 23
44. Soup a la d'Orsay 21
6. Soup a la Julienne 10
9. Soup a la Paysanne 1 1
14. Soup a la pluche de cerfeuil 13
19. Soup a la Princesse 15
45. Soup aux quenelles de volaille 21
52. Soup of sturgeon a la Pierre Legrand 24
25. Soup with Italian paste 16
50. Soup with poached eggs a la Styrie 23
29. Soup with rice 17
27. Tapioca soup 16
43. Terrapin soup 21
21. Vermicelli soup 15
22. Vermicelli soup with green peas 15
Purees.
79. Bisque of clams 34
77. Bisque of crawfish 33
78. Bisque of lobster 34
57. Cream of sorrel 26
63. Pur£e of asparagus 28
66. Pur£e of barley 29
67. Puree of celery 29
71. Pur6e of fowl a la Reine 31
58. Pur£e of green peas 27
70. Puree of Jerusalem artichokes 30
61. Pur£e of lentils 27
59. Pur£e of peas a la Princesse 27
69. Purde of potatoes a la Jackson 30
72. Pur6e of partridge 31
64. Puree of rice 28
73. Puree of rabbit 32
56. Pur6e of sorrel 26
68. Pur6e soubise a la Princesse 30
75. Puree of vegetables aux croutons 32
62. Puree of white beans 28
65. Rice soup a la Cr£cy 29
76. Rice soup au lait d'amandes 33
60. Split-pea soup 27
74. Tomato soup 32
CHAPTER II.
Sauces.
81. Sauce Allemande 35
103. Sauce a la poulette 41
105 . Sauce a. la Mariniere 42
88. Sauce Bearnaise 37
101. Sauce Bordelaise 41
102. Another way of making sauce Bordelaise 41
98. Sauce Colbert 40
104. Sauce fleurette 42
108. Sauce G6nevoise 43
85. Sauce Hollandaise ... 36
96. Sauce hachee 39
Records on this page
Boiled Rice