Stewed apples and rice

Ingredients

• some fine russet apples
• simmer in clarified sugar
• Blanch your rice
• boil in milk
• sweeten with sugar
• stir in a pinch of salt

Method

1. 1

   Peel and scoop out the cores of some fine russet apples, simmer in clarified sugar until stewed.

2. 2

   Blanch your rice and boil in milk, keep it firm by adding the milk gradually, sweeten with sugar, stir in a pinch of salt; when done, pour into a dish, place the apples on the rice, fill all the spaces between the fruit with rice, and brown in the oven.

3. 3

   Serve very hot.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 55. The excerpt below is the record exactly as published.

Stewed apples and rice. Fried whiting pollock. This fish, which is a species of cod, is most wrongfully neglected, and if prepared in the following manner will be found excellent. Cut up your fish into slices about one and a half inches thick, soak for two hours in olive oil seasoned with salt, pepper, and mixed herbs; warm three tablespoonsful of olive oil in a frying-pan, fry the slices of fish in it over a slow fire ; when done, drain, place in a dish and keep warm in the oven ; squeeze the juice of a lemon into the oil remaining in the frying-pan, season with salt and pepper, beat well with a fork, which will thicken the sauce, pour over the slices o whiting pollock, and serve. Stewed apples and rice. Peel and scoop out the cores of some fine russet apples, simmer in clarified sugar until stewed. Blanch your rice and boil in milk, keep it firm by adding the milk gradually, sweeten with sugar, stir in a pinch of salt

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