Cream of Rice

Ingredients

• half a pint of rice
• one quart of white broth
• a bouquet
• half a tablespoonful of salt
• a teaspoonful of pepper
• a cupful of cream
• the yolks of two raw eggs
• a handful of sippets of bread

Method

1. 1

   Prepare similarly to Cream of Barley, using rice instead of barley and cooking for thirty minutes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 101. The excerpt below is the record exactly as published.

half a pint of mirepoix (No. 138). Add three tablespoonfuls of raw rice, and half a tablespoonful of salt. Cock thoroughly for thirty minutes; then strain through a sieve, and finish with half a cupful of cream, and a handful of croutons souffles (No. 134). 75. Cream of Lima Beans. — Put two ounces of butter in a saucepan with half a pint of mirepoix (No. 138), a tablespoonful of flour, and or.e pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten with three pints of white broth (No. 99); cook for thirty minutes; then strain through a sieve, and serve with half a cupful of cream and a hand- ful of croutons souffles (No. 134). 76» Cream of Dried Green Peas. — Soak one pint of dried peas for four hours; then cover them with three pints of white broth (No. 99), or water. Put them in a saucepan, adding a bouquet (No. 254), a good-sized piece of salt pork (about two ounces), one carrot, one onion, three cloves, and twelve whole peppers. Cook for forty-five 'minutes; then rub through a sieve, add two ounces of good butter, and half a cupful of cream, and serve with sippets of fried bread. Should water be used instead of broth, taste before serving to see if sufficiently seasoned. 77« Cream Of Barley. — Moisten half a pint of well-washed barley with one quart of white broth (No. 99), adding a bouquet (No. 254), and one whole onion; boil in the saucepan on the stove for forty-five minutes, and season with half a tablespoonful of salt and a teaspoonful of pepper. Strain through a coarse colander, and removing the bouquet, serve with a thickening made of a cupful of cream and the yolks of two raw eggs, and a handful of sippets of bread

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