Rice Balls for Soup

Ingredients

• 3 oz. rice.
• 1 tea-cupful cold water.
• 1 tea-cupful milk.
• 1 oz. butter.
• 1 egg.
• Salt.
• Pepper.
• A little flour.

Method

1. 1

   Wash the rice, put it in a saucepan with milk and water, and cook until soft and thick.

2. 2

   Season with pepper and salt, add butter, and beat together.

3. 3

   Add beaten egg and spread on a plate to cool.

4. 4

   When firm, form into small balls and cook in boiling stock or salted water for about 10 minutes.

5. 5

   Drain and serve in soup.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 499. The excerpt below is the record exactly as published.

1 oz. butter. 4 oz. flour. I Seasoning. 2 eggs. Put the milk and butter into a saucepan and bring them to the boil. Add the flour finely sifted, FORCEMEATS AND GARNISHES 311 and stir over the fire until smooth and the mixture draws away from the sides of the saucepan. Then remove it from the fire, add the yolks of eggs, seasoning, and parsley, and beat for a few minutes. Beat the whites of eggs to a stiff froth and stir them in lightly at the last. Drop small tea-spoonfuls of this mixture into boiling salted water and cook 7 or 8 minutes. When the dumplings are ready, lift them out of the water with a perforated spoon, letting them drain well ; place them in a hot soup tureen and pour hot soup over them. 1296. Rice Balls for Soup 3 oz. rice. 1 tea-cupful cold water. 1 tea-cupful milk. Salt. Pepper. I oz. butter. 1 egg. A little flour.

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