Savoury Rice
From Culinary jottings, 1885
Serve with quenelles and macedoine in the center.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 207. The excerpt below is the record exactly as published.
savoury rice instead of the usual mashed potato : that is, boiled rice, flavoured with salt, a little spice, the pulp of a tomato, and a little finely grated cheese, stirred well with melted butter, and made firm by the addition of the yolks of two or three cgg
Cook this with the app: pantry check, scaling, and the assistant.