Rice Pie

Ingredients

• twelve ounces of Rice
• three ounces of grated cheese
• two ounces of breadcrumbs
• the yolks of three eggs
• the whites of two
• a pound and a half of minced cooked chicken
• half a pound of minced ham or bacon
• three ounces of onion
• four minced mushrooms
• a quarter of a pint of the stock

Method

1. 1

   Cook Rice in stock until firm.

2. 2

   When cold, mix in cheese, breadcrumbs, and beaten eggs.

3. 3

   Butter a mould, line with Rice, fill with a mixture of chicken, ham, onion, and mushrooms, season, pour in stock, cover with Rice, and bake for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 288. The excerpt below is the record exactly as published.

Rice Pie. — {Italian Recipe.) — Cook twelve ounces of Rice in stock, not too much, but so as to remain firm. When quite cold mix in thoroughly three ounces of grated cheese, two ounces of breadcrumbs, and the yolks of three eggs and the whites of two, well beaten. Butter a mould, and sprinkle it thickly with bread- crumbs. Line the mould with the prepared Rice. Stew a pound and a half of minced cooked chicken, half a pound of minced ham or bacon, three ounces of onion, and four minced mush- rooms, in warm stock over a slow fire for twenty minutes. Fill the mould with this mixture, season with pepper and salt, pour in gently a quarter of a pint of the stock

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