Put in a stewpan a quarter of a pound of fresh butter
with an onion shred fine ; brown this nicely ; then add
four tomatoes cut in small slices, previously peeled, together
with half a pound of ham cut in small dice ; fry the lot for
a few minutes ; then pour over one quart of good broth
and one pint of rice✪ Risotto a la Chartreuse; boil on a good fire and cover the
stewpan for ten minutes ; after which, add half a pint of
green peas and the same quantity of asparagus, cut in
points and blanched in the usual way ; boil for fifteen
minutes longer, giving it an occasional stir to prevent
burning, and serve with grated cheese on a plate apart^ as
well as some boiling broth in a soup-tureen, if wished for.
118. RISOTTO A LA PORTUOAISE.
Cook the rice apart in water, strain, and put it into a
soup-tureen; pour over a quart of good boiling broth,
mixed with three spoonfuls of tomato sauce and the breast
of a cooked chicken✪ Risotto a la Portuoise cut in small dice; and serve with
grated cheese on a plate apail^
114. RISOTTO A LA TURQUE.
Put three ounces of fresh butter in a stewpan with a
few slices of fat bacon cut in small dice and an onion split
across ; fry till the onion has taken a brown, when it must
be taken out, and a nice tender fowl cut in quarters put
in its place ; season well with salt ; cover the stewpan and
let it simmer for forty minutes, giving it an occasional
stir ; then moisten it with three pints of broth, and when
boiling add one pound of rice✪ Risotto a la Turque ; stir well, replace the lid,
and boil slowly for half an hour ; after which, dress it on a
hot dish, and serve with grated cheese on a plate apart*
PRACTICAL HOUSEHOLD COOKERY. 67
115. RISOTTO A LA PONIATOWSKY.
Fry in a stewpan with an ounce of bufcter a quarter of a
pound of gammon cut in small slices ; then add one pint
of rice and three pints of broth ; boil on a brisk fire for
twenty- five minutes and stir often ; take the slices of bacon
out, add two dozen oysters with two spoonfuls of their
liquor to it, miz well together, melt'an ounce of butter✪ Risotto a la Poniatowsky in
a frying-pan apart, pour the rice in a hot dish and the
melted butter over it ; then serve with a quart of boiling
broth in a soup-tureen apart, if desired.
116. CB£AM RICE A LA R^ALR
Put a fowl and half a knuckle of veal into a stewpan
with a carrot ; add half an onion, the quarter of a celery-
head, one leek, and two quarts of broth ; boil for an hour
and a half, take the meat out, skim and strain the broth
through a fine cloth; pour the half of it into a stewpan
of medium size with half a pound of rice, washed in two
or three different waters and blanched apart for a few
minutes; let it boil for an hour, stir occasionally with a
wooden spoon ; after which, pour in the remainder of the
broth; mix well, and pass it through a wire sieve, then
through a tammy and back into the stewpan on a good fire
till nearly boiling. Meanwhile miz in a basin three spoon-
fuls of chicken purde with the same quantity of rice cream ;
add gradually to it half a pint more of the cream, stirring
the while ; then pour it back to the stewpan with the other
rice cream, stir and miz properly before serving with
croQtons fried in butter.
117. CREAM RICE A LA FRANpAISE.
Proceed for this as in No. 11 6, but add to the vegetables
before named a little parsley, which must be taken out
68 PRACTICAL HOUSEHOLD COOKERY.
when cooked ; and just before serving, add half a pint of
good cream with an ounce of fresh butter✪ Rice Cream a la Francaise; mix all well
together, and when nearly boiling pour it into a soup-
tureen in which a few small quenelles of chicken, properly
poached, have already been put. Stir, and serve.
118. RICE CREAM A LA CHASSEUR. ✪ Rice Cream a la Chasseur
Page 31 · 10 recipe records on this page
Presented as published in 1891. 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
Put in a stewpan a quarter of a pound of fresh butter with an onion shred fine ; brown this nicely ; then add four tomatoes cut in small slices, previously peeled, together with half a pound of ham cut in small dice ; fry the lot for a few minutes ; then pour over one quart of good broth and one pint of rice; boil on a good fire and cover the stewpan for ten minutes ; after which, add half a pint of green peas and the same quantity of asparagus, cut in points and blanched in the usual way ; boil for fifteen minutes longer, giving it an occasional stir to prevent burning, and serve with grated cheese on a plate apart^ as well as some boiling broth in a soup-tureen, if wished for.
113. RISOTTO A LA PORTUGAISE.
Cook the rice apart in water, strain, and put it into a soup-tureen; pour over a quart of good boiling broth, mixed with three spoonfuls of tomato sauce and the breast of a cooked chicken cut in small dice; and serve with grated cheese on a plate apart.
114. RISOTTO A LA TURQUE.
Put three ounces of fresh butter in a stewpan with a few slices of fat bacon cut in small dice and an onion split across ; fry till the onion has taken a brown, when it must be taken out, and a nice tender fowl cut in quarters put in its place ; season well with salt ; cover the stewpan and let it simmer for forty minutes, giving it an occasional stir ; then moisten it with three pints of broth, and when boiling add one pound of rice ; stir well, replace the lid, and boil slowly for half an hour ; after which, dress it on a hot dish, and serve with grated cheese on a plate apart*
115. RISOTTO A LA PONIATOWSKY.
Fry in a stewpan with an ounce of butter a quarter of a pound of gammon cut in small slices ; then add one pint of rice and three pints of broth ; boil on a brisk fire for twenty-five minutes and stir often ; take the slices of bacon out, add two dozen oysters with two spoonfuls of their liquor to it, mix well together, melt an ounce of butter in a frying-pan apart, pour the rice in a hot dish and the melted butter over it ; then serve with a quart of boiling broth in a soup-tureen apart, if desired.
116. CREAM RICE A LA REALE
Put a fowl and half a knuckle of veal into a stewpan with a carrot ; add half an onion, the quarter of a celeryhead, one leek, and two quarts of broth ; boil for an hour and a half, take the meat out, skim and strain the broth through a fine cloth; pour the half of it into a stewpan of medium size with half a pound of rice, washed in two or three different waters and blanched apart for a few minutes; let it boil for an hour, stir occasionally with a wooden spoon ; After which, pour in the remainder of the broth; mix well, and pass it through a wire sieve, then through a tammy and back into the stewpan on a good fire till nearly boiling. Meanwhile mix in a basin three spoonfuls of chicken puree with the same quantity of rice cream ; add gradually to it half a pint more of the cream, stirring the while ; then pour it back to the stewpan with the other rice cream, stir and mix properly before serving with croutons fried in butter.
117. CREAM RICE A LA FRANCAISE.
Proceed for this as in No. 11 6, but add to the vegetables before named a little parsley, which must be taken out
when cooked ; and just before serving, add half a pint of good cream with an ounce of fresh butter; mix all well together, and when nearly boiling pour it into a souptureen in which a few small quenelles of chicken, properly poached, have already been put. Stir, and serve.
118. RICE CREAM A LA CHASSEUR.
Records on this page
Risotto a la ChartreuseRisotto (Spanish Style)Risotto a la PortuoiseRisotto a la TurqueRisotto a la PoniatowskyRice Cream a la FrancaiseRice Cream with PheasantCream Rice a la RealeBisque of Crayfish and RiceRice Cream a la Chasseur