Rice Soup à la Turque
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 95. The excerpt below is the record exactly as published.
Rice soup à la turque. Meunier aux oignons glacés à l’alle- Stewed chub with glazed onions. mande. Cervelles de veau en brochette. Broiled calfs brains. Aloyau à l’anglaise. Sirloin of beef à l’anglaise. Œufs farcis à la sauce tomates, Stuffed eggs with tomato sauce. Petites tartelettes de poires. Pear tartlets. Rice soup à la turque. Boil your rice in stock, flavour with a little saffron, leave on the fire until all’the stock is absorbed, and place in a buttered mould. Make some mutton broth in the same manner as un- cleared stock, do not skim off the grease, and pour into a soup- tureen. Turn the rice out of the mould, and serve with the broth. Stewed chub with glazed onions. Cook the chub the same as stewed carp (see 1st of March), and dish up, garnished with glazed onions, and covered with German sauce. Broiled calf’s brains. Skim and blanch the brains, cut into round slices ; have some boiled calf’s udder and truffes, slice to the same shape as the pieces of brain, and fix them alternately on to small skewers ; dip into velouté sauce, to which you have added a lump of butter, the juice of a lemon
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