Rice Borders

Ingredients

• one cupful of rice
• three cupfuls of cold water
• two table-spoonfuls of butter
• one heaping teaspoonful of salt
• two well-beaten eggs

Method

1. 1

   Put one cupful of rice on to boil in three cupfuls of cold water.

2. 2

   When it has been boiling half an hour, add two table-spoonfuls of butter and one heaping teaspoonful of salt.

3. 3

   Set back where it will just simmer, and cook one hour longer.

4. 4

   Mash very fine with a spoon, add two well-beaten eggs, and stir for three minutes.

5. 5

   Butter a plain border mould, and fill with the rice.

6. 6

   Place in the heater for ten minutes.

7. 7

   Turn upon a hot dish.

8. 8

   Fill the centre with a fricassee, salmis or blanquette, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 90. The excerpt below is the record exactly as published.

Rice Borders. These are prepared in two ways. The first is to boil the rice as for a vegetable, and, with a spoon, heap it lightly around the edge of the fricassee, ragout, etc. The second method is a little more difficult. Put one cupful of rice on to boil in three cupfuls of cold water. When it has been boiling half an hour, add two table-spoonfuls of butter and one heaping teaspoonful of salt. Set back where it will just simmer, and cook one hour longer. Mash very fine with a spoon, add two well- beaten eggs, and stir for three minutes. Butter a plain border mould, and fill with the rice. Place in the heater for ten minutes. Turn upon a hot dish. Fill the centre with a fricassee, salmis or blanquette, and serve hot. A mould with a border two inches high and wide, and having a space in the centre five and a half inches wide ENTREES. 191 > and eleven long, is pretty and convenient for rice and potato borders, and also for jelly borders, with which to decorate salads, boned chicken, creams, etc. Potato Border. Six potatoes, three eggs, one table- spoonful of butter, one of salt, half a cupful of boiling milk. Pare, boil and mash the potatoes. When fine and light, add the butter, salt and pepper and two well-beaten eggs

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