1180. Rice a la Franchise, — Wash well, and blanch in boiling water
for ten minutes, one-quarter of a pound of Italian rice. Boil in a sauce-
pan with an ounce of butter, adding three tablespoonfuls of powdered
sugar, a pint of milk, two bitter almond macaroons (No. 1209), half a tea-
spoonful of orange-flower water, half an ounce of candied orange-peel cut
into shreds, about twelve candied cherries cut into halves, and twelve
large, seeded, Muscatel raisins (No. 1081); also a quarter of an ounce of
thin slices of candied angelica✪ Rice a la Franchise. Finish as for rice a la Turque (No. 1178),
and serve with a sauce thickened with a gill of Alicante or Val-de-peras
wine, or sherry, kirsch, or rum.
1181* Rice a la Conde. — Boil one pint of milk with one pint of water.
When boiling, add four ounces of well-cleaned rice. Boil twenty-five
minutes, stirring at the bottom every three minutes with a spatula. Set
the saucepan on a table; add half a saltspoonful of salt, four ounces of
powdered sugar, and six drops of orange-flower water. Mix well for one
minute, break in three whole eggs, and stir again for two minutes.
Arrange the rice nicely in a hot dessert-dish, keeping it high in the centre,
and decorate with twelve pieces of stewed peaches (No. 1332), two ounces
of dried currants (No. 1080), and one ounce of candied angelica cut in
small lozenge-shaped pieces; beginning with the peaches on the top, and
arranging the remainder of the fruit around.
1182. IVouiUeSj or Noodles. — Sift onto a table one pound of flour; make
a hollow space in the centre, and place therein six egg yolks, half a gill
of lukewarm water, one ounce of fresh butter, and half a saltspoonful of
salt✪ Noodles. Knead these thoroughly for five minutes; then mix in the flour
gradually, and knead again for five minutes. Pile up the paste into a
lump, flour the table slightly, and use the left hand to press the paste
340 THE TABLE.
down in the centre, and with the right bring up the edges all around.
Continue to repeat this for five minutes. Roll the paste into a ball, put
it on a dish, cover with a napkin, and set it in a cool place to rest for
fifteen minutes. Roll it out to the thickness of a fifty-cent piece. With a
knife cut it into strips two inches wide, and from these, beginning at the
end of each, shred it with the knife into narrow pieces resembling matches.
Leave these to dry slightly on a floured board for thirty minutes, and they
will be ready for use.
1183. Buckwheat Cakes.— Dilute one drachm of compressed yeast with
a gill of lukewarm water, and let it rest for ten minutes. Add it to a half
pound of buckwheat flour in a basin, pouring in a pint of cold water, and
season with a light pinch of salt✪ Buckwheat Cakes. Mix thoroughly with the spatula, cover
the basin with a cloth, and let rest for four hours.
Have a griddle large enough to hold six cakes. Grease lightly with a
piece of fat pork-rind, and place it on a hot stove. Pour half of the batter
into the six sections of the griddle, distributing it evenly. Bake two and
a half minutes, turn over and bake two and a half minutes longer. Heap
them on a hot dessert-dish. Make the other six exactly the same way.
Send to the table with honey or maple sugar separately.
The table
1889Page 282 · 4 recipe records on this page
Presented as published in 1889. 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
1180. Rice a la Francaise, — Wash well, and blanch in boiling water for ten minutes, one-quarter of a pound of Italian rice. Boil in a saucepan with an ounce of butter, adding three tablespoonfuls of powdered sugar, a pint of milk, two bitter almond macaroons (No. 1209), half a teaspoonful of orange-flower water, half an ounce of candied orange-peel cut into shreds, about twelve candied cherries cut into halves, and twelve large, seeded, Muscatel raisins (No. 1081); also a quarter of an ounce of thin slices of candied angelica. Finish as for rice a la Turque (No. 1178), and serve with a sauce thickened with a gill of Alicante or Val-de-peras wine, or sherry, kirsch, or rum.
1181* Rice a la Conde. — Boil one pint of milk with one pint of water. When boiling, add four ounces of well-cleaned rice. Boil twenty-five minutes, stirring at the bottom every three minutes with a spatula. Set the saucepan on a table; add half a saltspoonful of salt, four ounces of powdered sugar, and six drops of orange-flower water. Mix well for one minute, break in three whole eggs, and stir again for two minutes. Arrange the rice nicely in a hot dessert-dish, keeping it high in the centre, and decorate with twelve pieces of stewed peaches (No. 1332), two ounces of dried currants (No. 1080), and one ounce of candied angelica cut in small lozenge-shaped pieces; beginning with the peaches on the top, and arranging the remainder of the fruit around.
1182. Nouilles, or Noodles. — Sift onto a table one pound of flour; make a hollow space in the centre, and place therein six egg yolks, half a gill of lukewarm water, one ounce of fresh butter, and half a saltspoonful of salt. Knead these thoroughly for five minutes; then mix in the flour gradually, and knead again for five minutes. Pile up the paste into a lump, flour the table slightly, and use the left hand to press the paste
down in the centre, and with the right bring up the edges all around. Continue to repeat this for five minutes. Roll the paste into a ball, put it on a dish, cover with a napkin, and set it in a cool place to rest for fifteen minutes. Roll it out to the thickness of a fifty-cent piece. With a knife cut it into strips two inches wide, and from these, beginning at the end of each, shred it with the knife into narrow pieces resembling matches. Leave these to dry slightly on a floured board for thirty minutes, and they will be ready for use.
1183. Buckwheat Cakes.— Dilute one drachm of compressed yeast with a gill of lukewarm water, and let it rest for ten minutes. Add it to a half pound of buckwheat flour in a basin, pouring in a pint of cold water, and season with a light pinch of salt. Mix thoroughly with the spatula, cover the basin with a cloth, and let rest for four hours.
Have a griddle large enough to hold six cakes. Grease lightly with a piece of fat pork-rind, and place it on a hot stove. Pour half of the batter into the six sections of the griddle, distributing it evenly. Bake two and a half minutes, turn over and bake two and a half minutes longer. Heap them on a hot dessert-dish. Make the other six exactly the same way. Send to the table with honey or maple sugar separately.
Records on this page
Rice a la FranchiseNoodlesBuckwheat CakesWheat Cakes