Riz aux Crevettes

Ingredients

• 4 oz. of boiled rice
• a lump of butter about the size of a big Brazil nut
• two dessertspoonfuls of finely-grated cheese
• pepper to taste
• salt to taste
• a few of flaked shrimps

Method

1. 1

   Add to 4 oz. of boiled rice pepper and salt to taste, a lump of butter about the size of a big Brazil nut, and two dessertspoonfuls of finely-grated cheese.

2. 2

   Put this mixture into a well-greased bag, and make very hot for 6 minutes.

3. 3

   Then open the bag and stir in gently a few of flaked shrimps.

4. 4

   Mix in lightly with a fork.

5. 5

   Replace the bag on the broiler, and make hot for another 3 minutes.

6. 6

   Dish up and serve.

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 aux Crevettes. — Take 4 oz. of boiled rice. Add to it pepper and salt to taste, a lump of butter about the size of a big Brazil nut, and two dessertspoonfuls of finely-grated cheese. Put this mixture into a well-greased bag, and make very hot for 6 minutes. Then open the bag and stir in gently a few of flaked shrimps

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