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Rissoto Creole
From Soyer's standard cookery, 1912
Serves 2
For Creole sauce: Cook two tablespoonfuls chopped onion, two tablespoonfuls chopped green pepper, one tablespoonful chopped red pepper, and four tablespoonfuls chopped fresh mushrooms with three tablespoonfuls of butter for five minutes. Add two tablespoonfuls of flour, one cup tomatoes, one truffle thinly sliced, one-fourth cup sherry wine, and salt to taste.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 256. The excerpt below is the record exactly as published.
Rissoto Creole. Three tablespoonfuls of butter, one cup of rice, two and three-quarter cups of highly-seasoned brown stock, canned pi- mentoes. Melt butter in hot fryingpan, add rice, and stir constantly 378 STANDARD COOKERY. until rice is well browned. Add stock heated to boiling-point, and cook in double boiler until soft. Turn on a serving dish, garnish with pimentoes cut in fancy shapes, and cover with CREOLE SAUCE. Cook two tablespoonfuls chopped onion, two tablespoonfuls of chopped green pepper, one tablespoonful of chopped red pepper, or canned pimentoes
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