Cream Rice a la Reale

Ingredients

• a fowl
• half a knuckle of veal
• a carrot
• half an onion
• the quarter of a celery-head
• one leek
• two quarts of broth
• half a pound of rice
• three spoonfuls of chicken purée
• half a pint more of the cream

Method

1. 1

   Put a fowl and half a knuckle of veal into a stewpan with a carrot, half an onion, a quarter of a celery-head, one leek, and two quarts of broth; boil for an hour and a half.

2. 2

   Take the meat out, skim and strain the broth through a fine cloth; pour half of it into a stewpan with half a pound of rice, washed and blanched; let it boil for an hour, stirring occasionally.

3. 3

   Pour in the remainder of the broth, mix well, and pass through a wire sieve, then through a tammy back into the stewpan on a good fire till nearly boiling.

4. 4

   Mix three spoonfuls of chicken purée with the same quantity of rice cream, add gradually half a pint more of cream while stirring, then pour it back to the stewpan with the other rice cream, stir and mix properly before serving with croutons fried in butter.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 31. The excerpt below is the record exactly as published.

a fowl and half a knuckle of veal into a stewpan with a carrot ; add half an onion, the quarter of a celery- head, one leek, and two quarts of broth ; boil for an hour and a half, take the meat out, skim and strain the broth through a fine cloth; pour the half of it into a stewpan of medium size with half a pound of rice, washed in two or three different waters and blanched apart for a few minutes; let it boil for an hour, stir occasionally with a wooden spoon ; after which, pour in the remainder of the broth; mix well, and pass it through a wire sieve, then through a tammy and back into the stewpan on a good fire till nearly boiling. Meanwhile miz in a basin three spoon- fuls of chicken purde with the same quantity of rice cream ; add gradually to it half a pint more of the cream, stirring the while ; then pour it back to the stewpan with the other rice cream, stir and miz properly before serving with croQtons fried in butter. 117. CREAM RICE A LA FRANpAISE. Proceed for this as in No. 11 6, but add to the vegetables before named a little parsley, which must be taken out 68 PRACTICAL HOUSEHOLD COOKERY. when cooked ; and just before serving, add half a pint of good cream with an ounce of fresh butter; mix all well together, and when nearly boiling pour it into a soup- tureen in which a few small quenelles of chicken, properly poached, have already been put. Stir, and serve. 118. RICE CREAM A LA CHASSEUR. Roast a partridge, cut the meat in small dice, and pound it in a mortar; put the bones and carcass in a quart of chicken broth, boil for ten minutes, skdm, and pass it through a fine cloth ; then put it back into the stewpan on the fire. When boiling, pour half a pound of rice

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