Cream Soup of Rice à la Boyale

Ingredients

• 2 quarts of white stock
• a small piece of butter
• Yg pint of boiling cream
• 2 tablespoonfuls cooked whole rice
• 1% dozen small chicken forcemeat balls
• 1 tablespoonful crawfish butter

Method

1. 1

   Boil rice in cold water for 6 minutes, drain, and return to saucepan with stock.

2. 2

   Boil gently until rice is soft, then rub through a sieve.

3. 3

   Return to saucepan, add more broth if too thick, and butter.

4. 4

   Boil for 10 minutes, then add boiling cream and season with salt.

5. 5

   Serve with rice or chicken balls added.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 25. The excerpt below is the record exactly as published.

2 quarts of white stock, or, if stock is not at hand, veal or chicken broth may be taken ; cover closely, and boil gently until the grains of rice are soft ; then rub the whole through a sieve, return to saucepan again, add more broth if too thick, and a small piece of butter, and boil 10 minutes longer ; add, 5 minutes before serving, Yg pint of boiling cream; add, if necessary, more salt, and serve; 2 tablespoonfuls cooked whole rice may be added to this soup, or 1% dozen small chicken forcemeat balls, previously boiled in salted water, may be put in the tureen and the soup poured over them ; or if 1 tablespoon- f al crawfish butter is added it will give the soup a handsome color. Cream Soup of Bice & la Boyale

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