Riz à la Hongroise (Rice, Hungarian Style)

Ingredients

• half a pound of best rice
• 2 oz. of butter
• 1 teaspoonful of paprika
• 1 teaspoonful of salt
• a quart and a half of good chicken or mutton broth
• A very small bunch of savoury herbs

Method

1. 1

   Pick rice (do not wash), put in a stew-pan with lid.

2. 2

   Add butter, paprika, and salt; mix well, cover, and place in a hot oven for ten minutes.

3. 3

   Add diced mushrooms, moisten with broth, and cook slowly for 1 to 2 hours.

4. 4

   Remove herbs before serving.

5. 5

   Serve in well-buttered ramekin or soufflé cases.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.

Riz k la Hongroise. (Rice, Hungarian Style.) Pick half a pound of best rice (do not wash it), put it into a stew-pan with lid. Add 2 oz. of butter, a tea- spoonful of paprika and a teaspoonful of salt ; mix well, cover, and place in a hot oven for ten minutes, then add a handful of mushrooms cut into dice, moisten with a 52 Recherche Entrees. quart and a half of good chicken or mutton broth, and let cook slowly on the stove or in the oven from i to 2 hours. A very small bunch of savoury herbs

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