Cassolettes of Rice

Ingredients

• four ounces of rice
• some of the rice mixed with a thick curry gravy or tomato puree or cheese sauce

Method

1. 1

   Press the rice into small molds, hollow out, and fill with rice mixed with curry gravy, tomato puree, or cheese sauce.

2. 2

   Replace the browned rice at the bottom, return to the oven for a minute or two, and serve very hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 258. The excerpt below is the record exactly as published.

four ounces of rice. Place it in a stewpan with one ounce of butter, salt and pep- per, stir well and add little by little one-third of a pint of veg- etable stock. Cook for about fifteen minutes. The rice should absorb the stock, and though soft, the grains should be separ- ate. More stock should be added if necessary. Serve very hot. This dish is delicious if served with a center of stewed mush- rooms or quartered hard-boiled eggs in a delicate onion sauce. Timbal of Rice with Buttered Eggs. Wash well four ounces of rice, and cook it in as much vegetable stock as it will absorb, with two ounces of butter. Add more stock if necessary. Keep the pan covered, and cook gently. When done, the rice must be soft, but the grains sep- arate. Then pound it to a paste and mix in the yolk of one or two eggs, according to the richness required. When cool, press the rice into a border mold which has been thoroughly well-buttered, and bake in a moderate oven until golden brown and sufficiently firm to turn out. Serve with a center of buttered egg, and stewed tomatoes or mushrooms, curried vegetable, or onion puree. Cassolettes of Rice. Proceed as before, but press the rice into small molds, and when done hollow out and fill with some of the rice mixed with a thick curry gravy or tomato puree or cheese sauce

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