Rice Soup a la Cardinal

Ingredients

• | lb. Carolina rice
• 1 stalk celery
• £ pint of cream
• 1£ pints good white stock
• £ teaspoonful white peppercorns,
• teaspoonful salt
• 1 small onion

Method

1. 1

   Wash the rice and boil it until tender in the stock, with the onion, celery, and peppercorns.

2. 2

   Then rub the pulp through a fine hair sieve, add salt, cream, and custard as below, stamped out in fancy patterns; re-heat and serve.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 2. The excerpt below is the record exactly as published.

RICE SOUP A LA CARDINAL. | lb. Carolina rice 1 stalk celery £ pint of cream 1£ pints good white stock £ teaspoonful white peppercorns, crushed teaspoonful salt 1 small onion

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