Bouchees of Rice
From A second Dudley book of cookery and other recipes, 1914
Good for breakfast or lunch.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 104. The excerpt below is the record exactly as published.
BOUCHEES OF RICE TTULL some small bouchee shapes with savoury rice ; fry them in deep fat a light brown colour. Scoop out the centres and fill wTith scrambled eggs
Cook this with the app: pantry check, scaling, and the assistant.