Consomme with Rice (Consomme au Riz) a l’ltalienne

Ingredients

• one cup of rice
• three cups of stock if at hand — if not, water will do
• salt to taste
• grate one onion
• one tablespoon butter
• three tablespoons cream
• one tablespoon beef extract

Method

1. 1

   Wash rice in boiling water, then simmer with stock or water for 25 minutes without stirring.

2. 2

   Add grated onion, butter, and cream.

3. 3

   Divide rice, adding beef extract to one half.

4. 4

   Butter timbales, layer rice, and serve with hot consomme flavored with sherry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 45. The excerpt below is the record exactly as published.

nsomme with Rice ( Consomme au Riz ) a l’ltalienne Make a rich strong consomme as the Beef Julienne soup. When ready to serve, garnish with tiny timbales of rice. The timbales of rice are made thus: wash one cup of rice in boiling water; put in a saucepan; add three cups of stock if at hand — if not, water will do; salt to taste. Put a cover on the pan and let simmer for twenty-five minutes; do not stir the rice. Grate one onion; add it to the rice, also one tablespoon butter and three tablespoons cream. Divide the rice in two parts; add to one half of the rice one tablespoon beef extract

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