Rice Cake

Ingredients

• five ounces of rice
• a pint of flour
• a pinch of salt
• four eggs
• half a pound of butter

Method

1. 1

   Wash and cook rice in milk.

2. 2

   Mix with flour, salt, eggs, and butter.

3. 3

   Pour into a buttered mold and bake for an hour.

4. 4

   Cover with whipped egg whites and brown.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 44. The excerpt below is the record exactly as published.

Rice cake. Clear soup with quenelles of chicken. Prepare some chicken forcemeat (see 3rd of September), shape it into quenelles in a teaspoon, and poach them in the required quantity of clear stock, which must be boiling, and serve. Fried sweet-breads. Trim and blanch your sweet-breads, and dip them into lukewarm stock, to which you have added melted butter, chopped herbs, eschalots, and chives, the juice of a lemon, salt and pepper ; drain the sweet-breads, dip them into batter (see 13th of November), and fry until a golden colour. Serve with tomato sauce (see 6th of January), and garnish with fried parsley. Rice cake. Wash five ounces ofrice, and cook in milk ; when thoroughly boïiled and swollen, pour into a dish, and leave until cold. Take a pint of flour, a pinch of salt, four eggs, half a pound of butter

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