A la Russe

Name: A la Russe
Yield: 4 servings
Ingredients: one ounce of lean, raw ham; one ounce of mutton; one ounce of beef; one ounce of veal; one ounce of butter; half of a finely shred onion; one quart of white broth (No. 99); half a pint of prepared printanier; a tablespoonful of raw rice; two teaspoonfuls of pepper; a handful of chiffonade (No. 132)

From The table, 1889

Serves 4

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 98. The excerpt below is the record exactly as published.

A la Russe. — Cut into pieces one ounce each of lean, raw ham, mutton, beef, and veal; brown them well in. one ounce of butter with the half of a finely shred onion for five minutes. Moisten with one quart of white broth (No. 99), then throw in half a pint of prepared printanier as for No. 109, and a tablespoonful of raw rice. Boil thoroughly for thirty SOUPS. 159 minutes, season with two teaspoonfuls of pepper, and five minutes before serving add a handful of1 chiffonade (No. 132)

Cook this with the app: pantry check, scaling, and the assistant.