Riz a la Strasbourg

Ingredients

• 4 oz. of freshly-boiled rice
• the contents of a jar of Strasbourg paste
• Butter a bag thickly
• a little grated yolk of freshly-boiled (hard) egg

Method

1. 1

   Mix 4 oz. of freshly-boiled rice with the contents of a jar of Strasbourg paste (not the fat, only the pate) and work up lightly but thoroughly with a fork.

2. 2

   Butter a bag thickly and put in the mixture; cook for 10 minutes in a very hot oven, turn out onto a hot dish, garnish with a little grated yolk of freshly-boiled (hard) egg and serve at once.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 28. The excerpt below is the record exactly as published.

Riz a la Strasbourg. — Take 4 oz. of freshly-boiled rice, mix with it the contents of a jar of Strasbourg paste (not the fat, only the pate) and work up lightly but thoroughly 90 SOYER’S PAPER-BAG COOKERY with a fork. Butter a bag thickly and put in the mixture ; cook for io minutes in a very hot oven, turn out on to a hot dish, garnish with a little grated yolk of freshly-boiled (hard) egg

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