Rice Soup, Palermo

Ingredients

• two ounces of butter
• two ounces of rice
• one ounce of flour
• three pints of chicken broth
• the yolks of three eggs
• one pint of cream
• a tiny bit of grated nutmeg
• a little Cayenne pepper
• the juice of two lemons

Method

1. 1

   Heat two ounces of butter in a casserole, add two ounces of rice and one ounce of flour, and heat through.

2. 2

   Then add three pints of chicken broth, and boil slowly.

3. 3

   Keep stirring carefully so it will not burn on the bottom, but do not break the rice.

4. 4

   When the rice is soft, bind the soup with the yolks of three eggs mixed with one pint of cream.

5. 5

   Keep stirring the soup until it nearly comes to a boil; taste to determine as to seasoning; add a tiny bit of grated nutmeg, a little Cayenne pepper, and the juice of two lemons, freshly squeezed.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 176. The excerpt below is the record exactly as published.

Rice soup, Palermo Radishes Frogs' legs, saute a sec Tenderloin of beef, Gambetta Romaine salad Biscuit glace, mapleine Assorted cakes Demi tasse Poached eggs, d'Orleans. Make four round pieces of -dry toast, lay a thin sin e of smoked beef tongue on each, and a poached egg on top of the tongue. Cover with Bearnaise sauce. Mutton chops, Argenteuil. Broil some mutton chops and put on a platter. Garnish with asparagus tips. Pour a little Hollandaise sauce over the tips; and a little brown gravy or sauce Madere over the chops. Puff paste sandwich (pastry). Roll out some puff paste into a thin sheet, and spread with a thick layer of jam. Wash the edges of the sheet, and place another thin sheet of the same paste on top. Press together at the edges. Wash the top, and bake. When nearly done dust the top with powdered sugar, and bake in the oven until the sugar is melted. Serve cold. Rice soup, Palermo. Heat two ounces of butter in a casserole, add two ounces of rice and one ounce of flour, and heat through. Then add three pints of chicken broth, and boil slowly. Keep stirring carefully so it will not burn on the bottom, but do not break the rice. When the rice is soft bind the soup with the yolks of three eggs mixed with one pint of cream. Keep stirring the soup until it nearly comes to a boil; taste to determine as to seasoning; add a tiny bit of grated nutmeg, a little Cayenne pepper, and the juice of two lemons

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