Pimiento Bisque

Ingredients

• six large, sweet red peppers
• one-half cupful of rice
• three pints of white stock or milk
• one teaspoonful of onion juice
• one teaspoonful salt
• one-half cupful of thick cream
• the yolk of two eggs

Method

1. 1

   Boil six large sweet red peppers until tender.

2. 2

   Remove skin and seeds, rub through a colander with a few spoonfuls of the boiling water.

3. 3

   Boil one-half cupful of rice in three pints of white stock or milk until soft, then rub through a sieve.

4. 4

   Add the pepper pulp, onion juice, salt, and season with Tabasco sauce.

5. 5

   Bring to a boil, remove from stove, and stir in slowly one-half cupful of thick cream mixed with the yolks of two eggs.

6. 6

   Serve with croutons.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 3. The excerpt below is the record exactly as published.

PIMIENTO BISQUE — Boil six large, sweet red peppers until tender. Remove skin and seeds and rub through a colander with a few spoonfuls of the water in which they were boiled. Boil one-half cupful of rice in three pints of white stock or milk in double boiler until perfectly soft, and then rub through a sieve. Add the pepper pulp, one teaspoonful of onion juice, one teaspoonful salt, and season highly with Tabasco sauce. Bring to a boil, remove from stove and stir in slowly one-half cupful of thick cream, mixed with the yolk of two eggs

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