Sorrel With Rice

Ingredients

• two tablespoonfuls of rice

Method

1. 1

   Prepare as for Sorrel with Asparagus-tops, using rice instead of asparagus and omitting toast.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 96. The excerpt below is the record exactly as published.

two tablespoonfuls of rice, adding twelve medium-sized oysters two minutes before serving. 30. Menestra. — Cut up all together into fine pieces two carrots, half a turnip, two leeks, a quarter of a cabbage, half an onion, and one stalk of celery, and steam them in two ounces of butter for about ten minutes in a covered saucepan ; moisten with three pints of white broth (No. 99), add- ing one tablespoonful of washed rice, a bouquet (No. 254), and half a table- spoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with two tablespoonfuls of grated cheese separately for each person. 37. Napolitaine. — Cut into small pieces a quarter of a raw chicken ; brown them well in one ounce of butter, with an ounce of lean raw ham, half a green pepper, half a sliced onion, also one carrot cut in the same way. Steam for ten minutes in a saucepan, then moisten with three pints of white broth (No. 99) ; season with half a tablespoonful of salt and a teaspoonful of pepper, and add one tablespoonful of raw rice. Let it simmer until half cooked (about fifteen minutes), then throw in one ounce of pieces of macaroni and half a tomato. Boil again for ten minutes, and serve with two tablespoonfuls of grated cheese separately. 38. Ox-Tail With Barley. — Cut a small ox-tail into little pieces, wash well, drain them, then place in a saucepan with a quarter of an ounce of butter, fry for ten minutes on the hot stove. Moisten with three pints of consomme (No. 100) ; season with half a pinch of salt and half a pinch of pepper. Cook for one hour. Then add half a pint of printanier (No. 51), one tablespoonful of well-washed barley, and a teaspoonful of Parisian sauce. Cook for forty minutes, then skim the fat off, and a few moments before serving add one medium-sized, red, sliced tomato to the soup. 39. Ox-Tail a 1'EcoSSaise. — The same as for No. 38, substituting half a cupful of oatmeal for the barley ten minutes before serving. SOUPS. 157 40. Ox-Tail & 1'Anglaise. — Cut a small ox-tail into pieces, and fry them the same as in No. 38. Moisten with a quart of consomm6 (No. 100), and one pint of Espagnole sauce (No. 151). Cook for one hour, then season with a pinch of pepper, add one tablespoonful of well-washed barley, one teaspoonful of Worcestershire sauce, half a glass of Madeira wine, and a bouquet (No. 254). Boil thoroughly for forty-five minutes, skim off the fat, then serve with six slices of lemon, and one chopped hard- boiled egg, and suppressing the bouquet. 41. Sorrel with Asparagus-tops.— Chop up fine one quart of well picked and washed sorrel; put it in a saucepan with two ounces of butter. Let it steam for ten minutes ; then moisten with three pints of white broth (No. 99), adding half a cupful of asparagus-tops, and half a table- spoonful of salt and a teaspoonful of pepper. Cook together for twenty- five minutes, and when about serving thicken it with the yolk of one egg in half a cupful of cream. Serve with six sippets of toast. 42. Sorrel With Rice

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