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Cream of Rice
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 288. The excerpt below is the record exactly as published.
Cream of rice Salted pecans Fillet of flounder, Cafe Riche Spring lamb tenderloin, Thomas Roast chicken, au jus Hearts of romaine, egg dressing Strawberry parfait Macaroons Coffee Broiled Finnan haddie. (Smoked haddock). Remove the bones, roll in oil and put on iron to broil. When done on both sides place on platter, cover with maitre d'hotel sauce or plain melted butter, garnish with parsley in branches and quartered lemons. Cream of rice. Melt in sauce pan two ounces of butter, add one-quarter pound of rice flour, and when hot, one and one-half pints of chicken broth. Boil for ten minutes and strain. Season with salt and Cayenne pepper, and add one-half pint of hot cream and a small piece of butter
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