318. CREAM OF RICE A LA VICTORIA

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

cream of rice as above directed ↝ Cream of rice [Grits and other cooked cereals]
about a quarter of a pound of whole rice ↝ Rice, black, unenriched, raw [Cereal Grains and Pasta]
white consommé of fowls ↝ Guinea hen, meat only, raw [Poultry Products]
a pint of boiling cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a pat of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Instructions (4)

Prepare the cream of rice as above directed.
Twenty minutes before sending to table add to it about a quarter of a pound of whole rice, well boiled in white consommé of fowls.
This rice must be boiled in the purée for twenty minutes.
Just before serving the soup, mix in with it a pint of boiling cream and a pat of fresh butter.

Original Text

318. CREAM OF RICE A LA VICTORIA.
PREPARE the cream of rice as above directed, and twenty minutes
before sending to table add to it about a quarter of a pound of
whole rice, well boiled in white consommé of fowls: this rice must
be boiled in the purée for twenty minutes; and just before serving
the soup, mix in with it a pint of boiling cream and a pat of fresh
butter.

Notes

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