Case k la Financifere

Ingredients

• two cups of rice
• two pints of white stock
• a beaten egg
• breadcrumbs
• four lambs’ sweetbreads
• two ounces of butter
• half a pint of stock
• juice from a tin of mushrooms
• twenty button mushrooms
• a tablespoonful of truffles

Method

1. 1

   Cook rice in stock until soft.

2. 2

   Shape and press, coat in egg and breadcrumbs, and fry.

3. 3

   Prepare sweetbreads, fry, and make sauce with butter, flour, stock, and mushrooms.

4. 4

   Serve sweetbreads in rice case.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 27. The excerpt below is the record exactly as published.

Case k la Financifere. Take two cups of rice; wash it; put it into a pan with two pints of white stock, well flavoured. When it is quite soft and thick put it into a round shape and press firmly with a heavy weight ; when quite cold, remove it from the mould and roll it in a beaten egg ; toss it well in breadcrumbs ; leave it to stand twenty minutes; then egg and bread- crumb it again. Have ready a pan of hot fat. When the blue steam is seen to be rising from it put in the rice ; case and fry it a golden colour. Take four lambs’ sweetbreads ; wash them ; lay them in warm water for ten minutes ; put DOMESTIC COOKERY. 45 them into boiling water ; cook slowly ten minutes ; then plunge them into cold water to blanch them. Tear them into neat pieces with two silver forks ; toss each piece in a beaten egg; cover well with breadcrumbs. Make two ounces of butter hot in a frying-pan ; fry the sweetbreads in it a nice brown. Prepare a good sauce as follows : — Melt in a sauce- pan one ounce of butter ; stir into it one ounce of flour. Then add half a pint of stock, the juice from a tin of mushrooms, a little salt and pepper ; stir it to boiling ; let it boil without a lid five minutes. Then add twenty button mushrooms, a tablespoonful of truffles

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