Consommé au Riz

Ingredients

• 8 cups consomme
• 6 cups cold water
• 1/2 cup washed rice
• 1/3 tablespoon salt

Method

1. 1

   Add salt to boiling water, then add rice slowly and let cook until rice is soft; drain.

2. 2

   Pour over rice six cups cold water to separate kernels.

3. 3

   Add rice to hot consommé and serve with Cheese Balls.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 50. The excerpt below is the record exactly as published.

Consomme au Riz — Cheese Balls Spiced Beef — Whipped Cream Horseradish Sauce Potatoes Italian Style — Succotash Pear Salad Peach Cottage Pudding with Cream Coffee CANTALOUPE A LA MODE Wash small ripe cantaloupe (Rockyfords) with a brush, and chill thoroughly. Cut in halves lengthwise and fill with Pineapple or Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to each guest. RASPBERRY ICE 4 cups water. 2 cups raspberry pulp. 1^ cups sugar. J^ cup orange juice. 2 tablespoons lemon juice. Process: Make a syrup by boiling water and sugar twenty minutes. Mash berries and rub through a fine sieve, add'^orange and lemon juice, combine with syrup, strain and freeze. Shape with a cone mold and place in seed cavities of halves of canteloupe. CONSOMMfi AU RIZ 8 cups consomme. 6 cups cold water. }/i cup washed rice. 3^ tablespoon salt

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