White Soup

Ingredients

• 2 cups white stock
• 1 cup cooked rice
• 2 cups cream
• 2 tablespoons butter
• salt
• pepper
• 2 tablespoons flour

Method

1. 1

   Make a white sauce of butter, flour, and cream.

2. 2

   Add white stock, cooked rice, seasonings; reheat, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 23. The excerpt below is the record exactly as published.

White Soup Stock No. i 1 knuckle veal 1 fowl 1 onion stuck with 6 cloves | cup carrot 1 cup celery 1 tablespoon salt water parsley pepper and cayenne Break the knuckle of veal in small pieces ; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone. Cook three hours, keeping below the boiling point. Add remaining ingredients ; simmer one hour ; strain ; cool ; use as needed. White Soup Stock No. 2 6-pound knuckle of veal 4 quarts water 2 pounds chopped veal ^ cup onion I cup celery 1 teaspoon peppercorns 2 teaspoons salt Break knuckle in pieces ; add chopped veal ; cover with water ; let stand one hour. Simmer four hours ; add vege- tables; simmer one hour; add seasonings and strain. The meat used in this recipe or in white soup stock No. 1 may be chopped and used for croquettes, souffles, veal loaf, or hash, but as it lacks flavor, the dishes must be highly seasoned to be palatable. 60 lowney's cook book White Soup 2 cups white stock 1 cup cooked rice 2 cups cream 2 tablespoons butter salt and pepper 2 tablespoons flour

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