Riz au Blanc (For Fowls and Eggs)
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 382. The excerpt below is the record exactly as published.
RIZ AU BLANC (For Fowls and Eggs) Wash one-half Ib. of Carolina rice; put it into a saucepan; cover it with plenty of cold water; salt it, and parboil it for one-quarter hour. VEGETABLES AND FARINACEOUS PRODUCTS 667 This done, drain it and put it into a sautépan with two and one-half oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.