Rice a la Sceur

Ingredients

• half a pound of rice
• a slice of fresh butter
• a little grated nutmeg
• pepper
• salt
• three hard-boiled eggs
• the white meat of a dried haddock

Method

1. 1

   Wash rice, boil until tender, drain, and dry.

2. 2

   Mix with butter, nutmeg, pepper, salt, haddock, and chopped egg whites.

3. 3

   Pile on a dish, sprinkle with egg yolks, and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1528. The excerpt below is the record exactly as published.

ice (a la Sceur). — Wash half a pound of rice in two or three waters. Place it in a large saucepan with plenty of water, and let it boil gently till tender, and in order to ascertain when this point is reached try the grains occa- sionally with the finger and thumb. Pour off the water, and shake the saucepan over the fire till the rice is dry. Add a slice of fresh butter, and a little grated nutmeg, pepper, and salt, and when these ingredients are mixed with the rice put in also the white meat of a dried haddock torn into flakes with two forks, and the whites of three hard-boiled eggs

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