vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rice Meridon
From Cassell's dictionary of cookery, 1892
Serves 3
Serve with a good sauce.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1555. The excerpt below is the record exactly as published.
Rice Meridon. — Eice meridon is on a large scale what the rissole is on a small scale, namely, a crust enclosing a stuffing or forcemeat, but the preparation is different. Take half a pound of rice, well washed and picked, boil it in a quart of milk for an hour; by this time the rice will have soaked up the milk and become swollen and tender. Care must be taken to keep it stirred, that it may not stick to the saucepan. Now stir in four ounces of butter, six whole eggs, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.