Menestra

Ingredients

• two carrots
• half a turnip
• two leeks
• a quarter of a cabbage
• half an onion
• one stalk of celery
• two ounces of butter
• three pints of white broth (No. 99)
• one tablespoonful of washed rice
• half a tablespoonful of salt
• a teaspoonful of pepper

Method

1. 1

   Cut vegetables into fine pieces and steam in butter for ten minutes.

2. 2

   Moisten with broth, add rice, bouquet, salt, and pepper.

3. 3

   Boil for thirty minutes and serve with cheese.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 96. The excerpt below is the record exactly as published.

Menestra. — Cut up all together into fine pieces two carrots, half a turnip, two leeks, a quarter of a cabbage, half an onion, and one stalk of celery, and steam them in two ounces of butter for about ten minutes in a covered saucepan ; moisten with three pints of white broth (No. 99), add- ing one tablespoonful of washed rice, a bouquet (No. 254), and half a table- spoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with two tablespoonfuls of grated cheese separately for each person. 37. Napolitaine. — Cut into small pieces a quarter of a raw chicken ; brown them well in one ounce of butter, with an ounce of lean raw ham, half a green pepper, half a sliced onion, also one carrot cut in the same way. Steam for ten minutes in a saucepan, then moisten with three pints of white broth (No. 99) ; season with half a tablespoonful of salt

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