Small Rice Croustades à la Toulouse

Ingredients

• Vs pound rice
• 1 pint of chicken broth
• 1 even teaspoonful salt
• 1 ounce butter
• 3 tablespoonfuls grated Parmesan or American cheese
• yolks of 2 eggs

Method

1. 1

   Parboil the rice for 5 minutes, drain, and rinse with cold water.

2. 2

   Return to saucepan, cover with chicken broth, add salt and butter, cook till tender.

3. 3

   Mix with cheese and yolks of eggs, spread in a buttered pan, cool, cut into rounds, cover with breadcrumbs, brush with beaten egg, and fry until golden.

4. 4

   Fill with salpicon and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 350. The excerpt below is the record exactly as published.

Small Bice Groustades & la Toulouse.— Parboil Vs pound rice 5 minutes in water, then drain, and rinse it with cold water; return to saucepan, cover with 1 pint of chicken broth ; add 1 even teaspoonful salt, 1 ounce butter, and cook till tender (if the rioe should be too dry, add a little more bouillon). When done mix with 3 tablespoonfuls grated Parmesan or American cheese, add lastly the yolks of 2 eggs

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