Nice Soup

Ingredients

• three ounces of Carolina rice
• two ounces of fresh butter
• a pinch of pepper
• two ounces of Parmesan cheese
• three yolks of eggs
• two eggs well beaten up
• a ladleful of broth
• on a napkin

Method

1. 1

   Wash and blanch the rice; stew it in broth with butter and pepper.

2. 2

   Mix in grated Parmesan and yolks of eggs.

3. 3

   Form into balls, coat in beaten eggs, and fry in hot lard until golden.

4. 4

   Serve in a tureen with thickened broth.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 81. The excerpt below is the record exactly as published.

a ladleful of broth, to stew on a slow fire twenty minutes ; strain, and add as much broth as may be wanted. Grated Parmesan should be handed round. 94. nice Soup. "Wash and blanch three ounces of Carolina rice ; stew it in some broth with two ounces of fresh butter and a pinch of pepper, but leave it firm ; then mix with it two ounces of Parmesan cheese grated, and three yolks of eggs ; when cold, form it into balls as large as filberts ; ten minutes before serving, roll these in a saute-plate containing two eggs well beaten up ; drain them, and put one by one into a stew-pan of clean hot lard to give them a fine colour ; drain them on a napkin

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