Rice a la Creole
From New Delineator recipes., 1929
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 82. The excerpt below is the record exactly as published.
2 tablespoons butter or other 2 tablespoons fat fat Crumbs 1 pound lamb's or calf's liver Salt and pepper 2 cups stock Boil the rice in the water and mash smooth with the fat. Season with salt and pepper to taste. Line a well-greased casserole with the mixture, pressing the paste firmly against bottom and sides, and leaving a large hollow in the center. Set in a cold place until firm. ^Meanwhile boil the liver, drain, chop fine and season with salt. Heat the soup stock, seasoned with caramel. Make a brown sauce with the fat, browned flour and soup stock, and add the minced liver. Fill the hollow in the center of the rice with the liver mixture, sprinkle with crumbs and brown in the oven. NEW DELINEATOR RECIPES 191 RICE EN CASSEROLE 2 cups chopped cold meat 2 tablespoons butter or other 3 eggs fat Vi cup milk 2 tablespoons tomato catchup 2 cups boiled rice Salt Celery-salt Season the meat and pile it in the center of an oiled casserole. Mix the eggs, milk, rice, fat and seasonings. Pour over the meat, cover, and bake (350° F.) for twenty minutes. SPANISH RICE ^ cup rice 5^ cup chopped green pepper 2 tablespoons fat or pimientos 5 cups water Salt 2 onions Pepper 2 cups tomatoes Paprika Fry the rice in the fat until brown, then add water and boil until soft. Drain. Saute the onions in a little fat; mix with tomatoes and chopped peppers or pimientos, and add to the rice. Add seasoning, and place in a greased casserole. Bake (350° F.) for thirty minutes. RICE A LA CREOLE 1 cup chopped boiled or raw 2 cups fine soft crumbs ham 2 tablespoons butter or other 1 onion fat 1 cup boiled rice Celery-salt 1 can tomatoes Pepper and salt
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