Socle of Rice for Cold Entries

Ingredients

• Wash some Carolina rice
• about three times its quantity of cold water
• Add a little salt and lemon juice to flavour

Method

1. 1

   Wash the rice, put it in a stewpan with cold water, bring to boil, then cook until done.

2. 2

   Pound in a mortar until smooth, season, and press into a wetted mould.

3. 3

   Set in ice for 2-3 hours.

4. 4

   To unmould, immerse in hot water and carve for appearance.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 29. The excerpt below is the record exactly as published.

Socle of Rice for Cold Entries. Wash some Carolina rice in several waters, put it in a well tinned stewpan, with about three times its quantity of cold water, heat up slowly and bring to the boil, then cook at the side of the stove, or in the oven gradually until the rice is done ; the liquid should by this time be almost absorbed in the rice. Pound it in a mortar whilst warm until it has the appearance of a smooth paste. Add a little salt and lemon juice to flavour

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