Rice Cream a la Chasseur

Ingredients

• a partridge
• a quart of chicken broth
• half a pound of rice

Method

1. 1

   Roast a partridge, cut the meat in small dice, and pound it in a mortar; put the bones and carcass in a quart of chicken broth, boil for ten minutes, skim, and pass through a fine cloth.

2. 2

   Return to the stewpan on the fire, and when boiling, pour half a pound of rice into it and boil for an hour and a quarter; then pass through a fine wire sieve and tammy.

3. 3

   Return the cream to the stewpan on the fire, mix gradually the purée of partridge with it, boil, stir occasionally, and serve with croutons fried in butter.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 31. The excerpt below is the record exactly as published.

RICE CREAM A LA CHASSEUR. Roast a partridge, cut the meat in small dice, and pound it in a mortar; put the bones and carcass in a quart of chicken broth, boil for ten minutes, skdm, and pass it through a fine cloth ; then put it back into the stewpan on the fire. When boiling, pour half a pound of rice

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