Rice Stuffing
From The Hotel St. Francis cook book, 1919
Serves 4
Used for poultry, game, peppers, tomatoes, etc.
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 253. The excerpt below is the record exactly as published.
rice stuffing. Put chicken in kettle and cover with stock or water. When done prepare a supreme sauce with the stock, pour over the chicken, and sprinkle with chopped Virginia ham. Carve at table. Rice stuffing. Simmer a small chopped onion in butter, add one cup of washed rice, three cups of stock or bouillon, season, and cook in oven for twentv minutes. Then add two truffles cut in small squares
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