Wild Rice en Consommé

Ingredients

• 2 cups wild rice
• 2 cups canned beef bouillon
• ½ cup butter
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• ½ cup sliced mushrooms
• 1 tablespoon salt
• ¼ cup sherry
• ½ cup chopped parsley
• 2 cups Chicken Stock

Method

1. 1

   Place the rice in a sieve and wash under cold, running water; drain.

2. 2

   In a sauté pan over medium heat, melt the butter; add the onion, celery, mushrooms, rice, and salt; sauté approximately 5 minutes.

3. 3

   Add the beef bouillon, chicken stock, and sherry.

4. 4

   Cover the pan and lower heat.

5. 5

   Simmer approximately 1 hour, or until tender.

6. 6

   To serve, spoon into a serving dish and fold in the chopped parsley.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 30. The excerpt below is the record exactly as published.

Wild Rice en Consommé Pecan Pie Wines: With the Paté—Louis M. Martini sherry With the Scampi—Wente Pinot Chardonnay Don Ryan, Manager Jim Hennessey, Chef THE LEXINGTON ince 1935, the Lexington has been a fashionable place to congre- GS gate in St. Paul. State legislators informally caucus in the shadows of its Old English bar. Business cronies meet there once or twice a week, as they have done since their college days. Teenagers stop by in their finery on their way to the prom; their parents, who did the same, still frequently drop by for dinner. The Lex, as it is familiarly known, has always been a favorite choice for celebrations of all kinds: christen- ing and wedding parties, engagement dinners, and “the sad times, too,” recounts manager Don Ryan, “after a friend’s funeral.” They find a rich history at the Lex. Barring his years of military ser- vice, Don has been there to greet clients since its doors opened. Many patrons were also sent overseas during World War II, but the Lex boys kept in touch. Their letters home were posted in the bar, and collected messages were relayed in return as a newsletter to their bases abroad. Furloughs found these regulars bellying up to the grand curving bar, where bartender Ed Knoepke never forgot a face or how an individual liked his cocktails. Both veterans and non-veterans also find a rich tradition at the Lex. It is not only they and Don who can count many years of being there; many of the black-outfitted waitresses have worked there for twenty- five years. The splendid decor—characterized by French provincial paneling, gilt frames, plush burgundy colors, and beaded chan- deliers—has been maintained rather than being updated to a more trendy style. And the American cuisine has never wavered in its excel- lence. The tried-and-true menu is the product of John Donnelly, night chef for twenty-eight years, and day chef Jim Hennessey, a novice with only fourteen years in the kitchen. They have collaborated on a list that highlights prime rib—the perennial favorite—but also features out- standing scallopini, Minnesota pheasant, liver and onions, lamb shank, and braised short ribs. Each and every item served at the Lexington is made from scratch—from these entrées to the soups, breads, secret house salad dressing, and old-fashioned desserts. Like all of the other aspects of the restaurant, the cuisine rarely changes, be- cause rarely can it be improved upon. People may move away from St. Paul, but spiritually they are never far from the Lexington. 1096 Grand Avenue St. Paul iy N ie) a THE LEXINGTON CHICKEN LIVER PATE 1 cup butter % teaspoon thyme 34. cup minced onion Salt and pepper 1 pound chicken livers 1 package melba toast 2 tablespoons sherry or crackers (optional) 2 tablespoons brandy Ya cup Chicken Stock (see index) . Inasauté pan over medium heat, melt the butter; skim off foam and discard. Let stand until sediment has settled. Carefully pour the melted butter into a clean sauté pan, leaving behind the sediment. Discard the sediment and reheat the clarified butter over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the chicken livers and sauté approximately 5 minutes until brown, stirring so all sides brown evenly. . Add the sherry, brandy, chicken stock, and thyme; cover pan and reduce heat. Simmer until most of the liquid has evaporated, ap- proximately 15 minutes. Drain, reserving liquid. . Place the liver mixture in a blender or food processor and purée, adding salt and pepper to taste. If the mixture seems too stiff, add a little of the reserved liquid; if not, the liquid may be discarded. Chill in a bowl 6 to 8 hours. At serving time, scoop mounds onto six small plates. Serve with melba toast or crackers, if desired. N = G > ol orifons THE LEXINGTON SCAMPI ADRIATIC 1% pounds butter 2 tablespoons A-1 sauce 2 pounds shrimp, shelled 2 tablespoons prepared and deveined yellow mustard 1 tablespoon minced garlic Y, cup Sauternes wine 1 onion, chopped Y3 cup tarragon vinegar Ya cup canned chicken stock 1 tablespoon oregano Dash of Worcestershire 2 tablespoons coarsel sauce (preferably Lea crushed tarragon leaves and Perrins) Salt and pepper . Preheat oven to 400°. . Ina sauté pan over medium heat, melt “4 pound plus 4 tablespoons of the butter; add the shrimp and sauté for 5 minutes, turning once. Place on an ovenproof serving platter and keep warm. . In a clean sauté pan over medium heat, melt 4 tablespoons of the butter; skim off foam and discard. Wipe out first sauté pan and care- fully pour the melted butter into it, leaving sediment behind. Cut the remaining 1 pound butter into chunks. Set aside. . Over medium heat, sauté the garlic and onion in the clarified butter until soft, approximately 3 minutes. Add the chicken stock, Worces- tershire sauce, A-1 sauce, mustard, wine, vinegar, oregano, and tarragon, and bring toa boil; immediately remove the sauce from the heat and with a whisk whip in the reserved chunks of butter. . Season to taste with salt and pepper. Pour sauce over platter of shrimp and bake 20 minutes. Serve hot. This dish has been on our menu for years, and it remains one of the cus- tomers’ favorites. N — OQ cs is THE LEXINGTON WILD RICE EN CONSOMME 2 cups wild rice 2 cups canned beef bouillon Yo cup butter or consommé Ys cup finely chopped onion 2 cups Chicken Stock Ya cup finely chopped celery (see index) Y2 cup sliced mushrooms %4 cup sherry 1 tablespoon salt “2 cup chopped parsley

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