Rice Border

Ingredients

• a cupful of rice
• three cupfuls of white stock
• one level tablespoonful of salt
• two tablespoonfuls of butter
• the yolks of four eggs
• three tablespoonfuls of cream or milk

Method

1. 1

   Wash rice in three waters, then cook in stock for half an hour.

2. 2

   Add salt and butter, and cook slowly for twenty minutes.

3. 3

   Beat egg yolks with cream or milk, stir into rice, pack into a buttered border-mould, and let stand for eight to ten minutes.

4. 4

   Turn out on a warm platter and fill the center with meat warmed in sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 235. The excerpt below is the record exactly as published.

Rice Border. Wash a cupful of rice in three waters. Put it in a stew-pan with three cupfuls of white stock. Cook for half an hour. At the end of that time add one level 450 MISS PAKLOA'S KITCHEN COMPANION. table-spoonful of salt and two table-spoonfuls of butter, and set back where the mixture will cook slowly for twenty minutes. Beat the yolks of four eggs with three table-spoonfuls of cream or mil

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