Border of Rice

Ingredients

• yi pounds of rice
• i ounce of butter
• i cup of white stock
• yi cup of cream or milk
• yolk of an egg
• i pair of boiled and sliced sweetbreads
• 6 mush-rooms, cut up

Method

1. 1

   Boil and mash the rice, add butter, and press into a ring-shaped mould.

2. 2

   Bake like a custard, then turn out on a dish.

3. 3

   Make a ragout of stock, cream, egg yolk, seasoning, sweetbreads, and mushrooms.

4. 4

   Cook until smooth and pour into the rice circle.

5. 5

   Serve hot.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 49. The excerpt below is the record exactly as published.

BORDER OF RICE. (Toulouse.) Boil and mash \yi pounds of rice, add i ounce of butter, and press it into a ring-shaped mould. Bake it like a custard, and turn out on a dish. Make a ragout or stew of i cup of white stock, yi cup of cream or milk, yolk of an egg, seasoning, i pair of boiled and sliced sweetbreads, and 6 mush- rooms, cut u

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