Sopa Rellena— Peruvian

Ingredients

• a large spoonful of color (No. 119)
• half a cup of well-washed rice
• a cup and a half of boiling broth
• a layer of cold pork, minced and seasoned
• some chopped pickle
• a layer of chopped cooked sausage
• mixed with crumbs
• a chopped hard-boiled egg
• pour a beaten egg over all

Method

1. 1

   Heat a large spoonful of color (No.

2. 2

   119) in a frying pan and fry in it half a cup of well-washed rice.

3. 3

   When a nice brown remove to a mortar and pound; then simmer in a cup and a half of boiling broth until tender and of the consistency of mush.

4. 4

   Cover the bottom of a pudding dish with this and place on it a layer of cold pork, minced and seasoned, then more rice and some chopped pickle; then a layer of chopped cooked sausage, mixed with crumbs and a chopped hard-boiled egg.

5. 5

   Have the rice for the last layer, pour a beaten egg over all and bake in a moderate oven.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 49. The excerpt below is the record exactly as published.

SOPA RELLENA— PERUVIAN Heat a large spoonful of color (No. 119) in a frying pan and fry in it half a cup of well-washed rice. When a nice brown remove to a mortar and pound ; then simmer in a cup and a half of boiling broth until tender and of the con- sistency of mush. Cover the bottom of a pudding dish with this and place on it a layer of cold pork, minced and sea- soned, then more rice and some chopped pickle ; then a layer of chopped cooked sausage, mixed with crumbs and a 92 ENTREES AND LUNCH DISHES chopped hard-boiled egg. Have the rice for the last layer, pour a beaten egg over all

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