Riz Aux Crevettes

Ingredients

• four ounces of boiled rice
• pepper to taste
• salt to taste
• a lump of butter about the size of a big Brazil nut
• two dessertspoonfuls of finely-grated cheese
• two dozen picked shrimps

Method

1. 1

   Mix rice with seasoning, butter, and cheese in a greased bag, heat for six minutes.

2. 2

   Stir in shrimps, mix lightly, and heat for another three minutes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 264. The excerpt below is the record exactly as published.

salt to taste, and a tiny dust of powdered mace. Make hot gently for five minutes, and serve on squares of lightly buttered toast. Merluche Fume a la Milanaise. Take a pound of filleted dried haddock. Dust lightly with black pepper. Grease a bag. Put in the fillets of haddock. Pour over them the contents of half a bottle of tomato castup. Cook for eighteen minutes; dish upon a very hot dish, and serve with plenty of well buttered toast handed separately. Kippered Mackerel Fines Herbes. Place the fillets of mackerel in a deep, clean dish. Just cover them with boiling water. Leave for an instant. Take out and dry. Dust well with coarse black pepper and put on top of each fillet half a teaspoonful of minced chives and pars- ley (or finely-minced onion failing chives), and a bit of butter the size of a small walnut. Grease a bag, put in the fillets, and cook for twenty minutes in a hot oven (350° Fahr.). Take out and serve with brown bread and butter. Marechale de Homard Aux CEufs. When lobsters are plentiful they are often to be had as cheaply as sixpence and ninepence each, so that this dish is not really as extravagant as it sounds. Take the white and claw meat of the lobster. Chop it up small and reserve it. Take the brown meat and rub it till quite smooth in a bowl with a bit of butter and a good dust of white pepper. Then add by degrees the contents of half a bottle of tomato catsup. Work the whole well together. Put into a bag four rashers of bacon. Cook for four minutes. Then take out the rashers and re- serve them on a hot dish. Put in the lobster and tomato mix- ture and cook for eight minutes. Now cut open the bag, put in the white meat, and make hot for another four or five min- utes. Be careful to lower the gas for this, as the white meat of the lobster must not get very hot. It must not actually cook, 390 STANDARD COOKERY. or it will toughen and be spoilt. Empty out carefully into a very hot dish. Garnish with the rashers of bacon and serve at once. (300° Fahr.) Marechale of Crab is prepared in exactly the same way, but as crabs run larger, from six to seven rashers of bacon may be used instead of four. Fried bread should garnish both these dishes. Croutes Strasbourg Aux CEufs. Butter a bag. Cut four squares of stale bread, all of a size. Free them from crust. Butter them thinly and dust lightly with pepper. Spread a layer of foie-gras on each. Put in the bag and cook in the oven for five minutes. Then cut open the bag, and break an egg on top of each square of bread. Dust the top of the egg with pepper and a very little salt and cook for another four minutes. Take out, dish up on a very hot dish, and serve. (300° Fahr.) CEufs a la Tripe. Take half a pint of white sauce, made with an ounce of flour, an ounce of butter, and half a pint of milk, and flavored with a little mace. Add to it two large thinly-sliced onions cooked in a little butter in a bag, and from four to six halved hard-boiled eggs. Pour gently into a well-greased double bag and make very hot in the oven for ten minutes. Dish up on a hot dish and serve as quickly as possible. (350° Fahr.) Stuffante a la Milanaise. Cut a round from the top of six tomatoes, scoop out the seeds, dust well with pepper and salt, and put a bit of butter in each tomato, fill with finely-minced cold veal and bacon or mutton or beef and bacon. Sprinkle fried breadcrumbs on top, grease a bag well, put in the tomatoes and cook in a fairly quick oven for from ten to twelve minutes. Dish up on a very hot dish and serve. (350° Fahr.) 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 and serve at once. (350° Fahr.) Riz Aux Crevettes. Take four ounces of boiled rice. Add to it pepper and salt STANDARD COOKERY. 391 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 six minutes. Then open the bag and stir in gently two dozen picked shrimps

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