Rice for Risotto

Ingredients

• 1 lb. rice
• 2 y2 qt. milk
• 5 ounces sweet butter
• Add sugar
• yolk of egg
• vanilla or lemon

Method

1. 1

   Boil rice in milk for 20 minutes, then put in the oven for 20 minutes.

2. 2

   Add sweet butter, sugar, yolk of egg, and vanilla or lemon.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 169. The excerpt below is the record exactly as published.

Rice for Risotto, use first quality. Andalouse, Risotto w. onions, ham, garlic, fried moisten w. bouillon and tom. pu. sea. gar. w. chorizo. A Blanc, “White” scalded 15 min. drained, buttered, baked, cov. 15 min. Au gras, Scalded 5 min., drained, moistened w. fat broth, sea. cov., baked 30 min. Bouillie, Scalded 15 to 20 min. well washed in cold water, cooled, drained, cov. keep warm. Chinoise, “Chinese”. Well washed, cooked in pan w. water, saffron infusion. Japanese the same. Creole, Risotto w. onions, ham, mu. gr. and sweet pep. fried, moisten stock and tom sea. Croquette, Washed, cooked in bouillon for meat or sugar w. milk, thi. egg, yolks, vanilla for entremet. Breaded English style, fried, shape according to name. Dieppoise, Rice in border-fil. w. salpicon of Mussels, shrimps and mu. Shrimp sa. Fruciolli, Fritters, (made w. risotto creole, raw meat sausages and raw eggs. — 349 — GAN GEL’S CULINARY ENCYCLOPEDIA Grecque, “Greek style.” Rice pilaf w. chopped onions, sausage meat, sweet pep. shredded lettuce, when cooked, add green peas. Baked 8 min. Indienne, Same Bouillie w. curry sa. separately. Italienne, Fried chopped onions and rice, moisten dou¬ ble sea. cooked 20 min., mix w. cheese and butter, tom. and saffron facultative. Divers styles according to risotto. Milanaise, Same Italian w. jul. of mu. truf. tongue and chicken, tom. sa. around. Montargis, Rositto w. mu. and art. bottom in dice. Orientale, Pilaf w. onions, gre, and sweet peppers, curry butter, moisten in bouillon or sweet, w. milk sugar, orange and lemon candies in dice, cinamon, Smyrna raisins in mould, when cold unmould, fruit juice around. Parisienne, Risotto w. mu. tom. cut in dice, tom. sa. Piemontaise, Risotto chop, onions, fried w. rice, moisten w. stock, white truf. and cheese. Pilaf or Pilaw, Turkish name. Onions fried w. rice, moisten white stock cov. baked 18 min. medium oven, mix w. fresh butter. “Egyptian” w. onions, egg plant, mutton tom. “Spanish” w. saffron, onions, pimentos, tom. ham, choriztf, “Greek” w. onions, tom. gumbo, lamb, “Turkish” tomato and saffron, etc. Polonaise, White or wild rice. (See cauliflower). Rice, For divers preparation: 1 lb. rice, salt, 2 y2 qt. milk, boiled, put in oven 20 minutes add 5 ounces sweet butter covered w. buttered paper. Add sugar and yolk of egg, vanilla or lemon

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