Cream of Rice Soup a l’Allemande

Ingredients

• four tablespoons of rice
• two quarts white stock
• a tablespoon of cornstarch
• one cup milk
• one cup of cream
• pepper to taste
• salt to taste

Method

1. 1

   Wash rice in boiling water, then add to a soup kettle with white stock flavored with onions, carrots, pepper, salt, and tomato.

2. 2

   Let simmer for about thirty minutes until soft.

3. 3

   Skim and thicken with cornstarch dissolved in milk.

4. 4

   Garnish with asparagus tips and carrot pieces, adding cream just before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 58. The excerpt below is the record exactly as published.

Cream of Rice Soup a l’Allemande Potage & la Creme de Riz Wash four tablespoons of rice in boiling water; put in a soup kettle; add two quarts white stock or consomme that is flavored with onions, carrots, pepper, salt, and some tomato. Let the rice simmer in the stock for about thirty minutes — until it becomes very soft. Skim; thicken with a tablespoon of cornstarch dissolved in one cup milk. Garnish with some asparagus tips and pieces of car¬ rots cut in the same way as the asparagus. Add one cup of cream just before serving. Cream Soup ( Potage a la Creme ) a la Gouffe Half cup of tomato juice, four cups chicken stock, one cup of the water that the tongue is cooked in, half cup tapioca, some chicken, tongue, and truffles for garnishing. How to Make It. Mix tomato juice, tongue broth, and the chicken stock together. When hot, add a small half cup of tapioca that has been soaked for two hours in cold water. Let simmer until well done — about half hour; skim well; garnish with dices of cooked chicken, strips of tongue, and truffles. Just before serving, flavor with sherry, add a half cup of cream. Cream Soup ( Potage a la Creme ) a la Victoria Put two tablespoons of scalded rice to a quart of chicken broth; let simmer for one hour — until the rice is thoroughly cooked. Thicken the soup with a cup of rich cream sauce. Garnish with chopped parsley and add a half cup cream just before serving. Veal Soup ( Consomme de Veau ) ala Comtesse One tablespoon butter, one tablespoon flour, one quart veal broth that has been flavored with onions, carrots, pepper, salt, sherry, and tomatoes. When ready, garnish with dices of cooked sweetbreads and dices of fried bread. Just before serving, add one cup of thick cream, two tablespoons sherry. Potage a la Colbert Make a sauce from one tablespoon butter, one of flour, one quart chicken broth, veal, or beef soup. When ready to serve, garnish with chopped endive, color the soup with the yolks of two eggs mixed with a cup of cream. Garnish with a poached yolk of AMERICAN COOK BOOK 41 egg in each plate with the cooked celery and cooked whites cut in strips, julienne style. Chicken Soup ( Consomme de Poulet ) a la Kursaal Make a rich chicken broth flavored with onions, carrots, pepper, and salt. Cook rice separately; add to one quart of soup, three tablespoons cooked rice, two tablespoons chopped lettuce, one tablespoon shredded Spanish pepper, pepper and salt to taste

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