Consomme with Rice and Cream (au Creme de Riz)
From The encyclopædia of practical cookery, 1890
Serves 20
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 462. The excerpt below is the record exactly as published.
Consomme with Rice and Cream (au Creme de Riz). — Remove the fat from 4gall. of Consomme or white stock, put it into a stewpan, place it on the fire to boil, and when on I the point of boiling, stir in 4 table-spoonfuls of ground rice, previously moistened with a little of the stock. Boil for ten minutes, add 1 teaspoonful each of sugar and salt, boil again, and when the rice is quite done, pour in 4 pint of boiling- cream
Cook this with the app: pantry check, scaling, and the assistant.