Consommé à la Bisotto Italienne

Ingredients

• 1 cup of rice
• 2 ounces of butter
• 2 tablespoonfuls fine-chopped white onion
• 1 pint white bouillon
• 2 ounces butter broken into small pieces
• 1 teaspoonful liquid beef extract
• 4 ounces grated Parmesan cheese

Method

1. 1

   Wash rice, put in saucepan, cover with boiling water, boil 5 minutes; drain, rinse, spread on a napkin.

2. 2

   Melt butter, add onion, cook 6 minutes without browning; add rice, stir for 5 minutes.

3. 3

   Add bouillon, cover and cook till tender.

4. 4

   Turn rice onto a dish, add butter, beef extract, and Parmesan cheese; mix lightly.

5. 5

   Put into buttered timbale forms, set in hot water for 10 minutes, turn out onto a plate, serve with hot consommé.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 7. The excerpt below is the record exactly as published.

4 ounces grated Parmesan cheese ; mix the whole well to- gether with a fork and serve with consomm^. Consommfi an Bisotto ft I'ltalienne.— Wash 1 cup of rice ; put it in a saucepan; cover with boiling water; boil 5 minutes; SOUPS, Etc. 9 then drain, rinse with boiling water, spread the rice on a nap- kin for a few minutes ; melt 2 ounces of butter in a saucepan, add 2 tablespoonfuls fine-chopped white onion, cook 6 minutes without browning ; add the rice, stir for 5 minutes ; then add 1 pint white bouillon; place the saucepan into another vessel of boiling water, cover and cook till tender, but so that the kernels stay whole ; turn the rice on to a long dish, add 2 ounces butter broken into small pieces, 1 teaspoonful liquid beef extract

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