Riz a la Strasbourg
From Soyer's standard cookery, 1912
Serves 3
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 265. The excerpt below is the record exactly as published.
Riz a la Strasbourg. Take four ounces of freshly-boiled rice, mix with it the con- tents of a jar of Strasbourg paste (not the fat, only the pate) and work up lightly but thoroughly with a fork. Butter a bag thickly and put in the mixture; cook for ten 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.