Wild Rice Radisson

Ingredients

• 6 cups wild rice
• 2 pounds mushrooms
• 3 cups diced celery
• 3 cups diced onion
• 6 cups butter
• 2 quarts canned beef consommé

Method

1. 1

   Mix all ingredients together in a Dutch oven and let stand for 3 hours.

2. 2

   Bake in 325° oven for 1.5 hours, covered.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 53. The excerpt below is the record exactly as published.

WILD RICE RADISSON 1 cup flour (see second page following) Y2 teaspoon salt % cup toasted almonds Y4 teaspoon white pepper 3 tablespoons chopped 1 egg, lightly beaten parsley 4 tablespoons butter 3 lemons Ya cupoil 1. Divide the fillets into two strips each, cutting lengthwise. Mix the flour with the salt and pepper and dredge the fish in the mixture. Combine the egg with 1 tablespoon water and stir to mix. Dip the floured fillets in this egg wash. 2. Ina large skillet, melt the butter over low heat; remove the butter’s milky sediment and discard. Add the oil to the clarified butter and sauté the fillets over medium heat until golden and flaky, testing after 3 minutes. 3. Place the Creamed Mushrooms on one side of a large serving platter; then place the sautéed fish on top of the mushrooms. Place the Wild Rice Radisson on the opposite side of the plate. Sprinkle with toasted almonds and parsley. Cut the lemons in half and add as gar- nish. Serve at once. 158 SHIPSIDE CREAMED MUSHROOMS Ya pound plus 2 tablespoons 2 tablespoons flour butter 1% quarts White Fish Stock 5 tablespoons diced onion (see index) 2 tablespoons chopped 1% cups white wine shallots Y2 teaspoon salt 2 pounds mushrooms, Ya teaspoon white pepper washed and sliced pon . In a 2-quart casserole, heat % pound butter and sauté the onion and shallots over medium heat until golden, approximately 5 min- utes. Add the mushrooms; stir and sauté about 3 minutes. . Make a roux by mixing the remaining 2 tablespoons butter and the flour. In a saucepan, warm the fish stock and whisk in the roux. Cook over medium heat 20 minutes, or until reduced by half. Add with the wine to the casserole and simmer about 3 minutes over low heat. Season with the salt and pepper, and serve hot. N 159 SHICSIDE WILD RICE RADISSON 6 cups wild rice 3 cups diced celery 2 pounds mushrooms, 3 cups diced onion washed and sliced 6 cups butter 2 quarts canned beef consommé

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