Rice Cream a la Francaise

Ingredients

• a fowl
• half a knuckle of veal
• a carrot
• half an onion
• the quarter of a celery-head
• one leek
• half a pint of good cream
• an ounce of fresh butter

Method

1. 1

   Proceed as in No.

2. 2

   116, but add to the vegetables a little parsley, which must be taken out when cooked; just before serving, add half a pint of good cream with an ounce of fresh butter, mix well together, and when nearly boiling, pour it into a soup-tureen with a few small quenelles of chicken, properly poached, already in it.

3. 3

   Stir and serve.

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.

a fowl and half a knuckle of veal into a stewpan with a carrot ; add half an onion, the quarter of a celery- head, one leek, and two quarts of broth ; boil for an hour and a half, take the meat out, skim and strain the broth through a fine cloth; pour the half of it into a stewpan of medium size with half a pound of rice, washed in two or three different waters and blanched apart for a few minutes; let it boil for an hour, stir occasionally with a wooden spoon ; after which, pour in the remainder of the broth; mix well, and pass it through a wire sieve, then through a tammy and back into the stewpan on a good fire till nearly boiling. Meanwhile miz in a basin three spoon- fuls of chicken purde with the same quantity of rice cream ; add gradually to it half a pint more of the cream, stirring the while ; then pour it back to the stewpan with the other rice cream, stir and miz properly before serving with croQtons fried in butter. 117. CREAM RICE A LA FRANpAISE. Proceed for this as in No. 11 6, but add to the vegetables before named a little parsley, which must be taken out 68 PRACTICAL HOUSEHOLD COOKERY. when cooked ; and just before serving, add half a pint of good cream with an ounce of fresh butter

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