Vegetarian Dish - Ring of Rice Filled with Corn

Ingredients

• enough rice to fill a ring mold
• enough thick white sauce to moisten it
• any vegetable

Method

1. 1

   Boil rice and steam until dry.

2. 2

   Mix with white sauce, butter a ring mold, sprinkle with bread crumbs, fill with rice, and bake for half an hour.

3. 3

   Fill the center with vegetables.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 30. The excerpt below is the record exactly as published.

VEGETAKE\N DISH. RING OF EICE FILLED WITH CORN. FONTAGE CUPS HOLDING LIMA BEANS. ENTREES 81 No. 3. Use boiled rice mixed with chopped green peppers, a few drops of onion juice, pepper, and salt. Moisten 'v^'ith the pulp taken from the tomato, or with stock. No. 4. Boil macaroni, broken into half-inch lengths, i;ntil tender. Moisten it with well-seasoned white sauce, and add some grated cheese, a little pepper and salt, and a dash of paprika. STUFFED GKEEN PEPPERS Select green peppers of equal size. Cut a piece off the stem end, or cut them lengthwise. Eemove the seeds and ribs. Parboil them, stuff them with anj' of the mixtures given for stuft'ed tomatoes, using stock instead of tomato- pulp for moistening. Bake with a little water in a pan for fifteen to twenty minutes, or until they are tender, but not so long as to allow them to lose their shape. Sprinkle a little parsley chopped fine over the tops just before serving them. BAKED TOMATOES AND FONTAGE CTJPS Place in the center of the dish stuft'ed tomatoes (see page 80) and place around them fontage cups filled with eggs a I'aurore, as in illustration, or with any well-seasoned vegetable, or minced meat. Put a handle made of celery in each cup, to resemble a basket. Eggs a I'aurore are chopped hard-boiled eggs moistened with white sauce. JAKDINIERE The illustration shows a variety of vegetables served to- gether, or a la jardiniere. This dish can be used as a course or vegetable entree, and is particularly appreciated where one has an abundance of fresh vegetables from the garden. The vegetables should e, 82 LUNCHEONS be -vvell seasoned and arranged mth regard to color so as to give a pleasing effect. The combination used in tlie illustration is a cauliflower, green peas, string beans, lima beans, corn, macedoine, and baked tomatoes. VEGETARIAN DISH After boiling enough rice to fill a ring mold, steam it until it is quite dry, and until the grains are separated. Mix the rice with enough thick white sauce to moisten it. Butter a ring-mold well and sprinkle it thickly with white bread crumbs (crumbs grated from the loaf). Put in the prepared rice and place the ring in a pan, the bottom of which is cov- ered with a very little water. Cover the top with greased paper, and bake for half an hour, or until the crumbs are brown. Turn the browned ring on a platter. Fill the center with any vegetable

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