vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Timbal of Rice with Buttered Eggs
From Soyer's standard cookery, 1912
Serves 1
Serve with a center of buttered egg and stewed tomatoes or mushrooms.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 258. The excerpt below is the record exactly as published.
Timbal of Rice with Buttered Eggs. Wash well four ounces of rice, and cook it in as much vegetable stock as it will absorb, with two ounces of butter. Add more stock if necessary. Keep the pan covered, and cook gently. When done, the rice must be soft, but the grains sep- arate. Then pound it to a paste and mix in the yolk of one or two eggs
Cook this with the app: pantry check, scaling, and the assistant.