1373. SOUFFLE OF RICE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
INGREDIENTS
Instructions (11)
  1. Wash the rice and parboil it in water for five minutes
  2. put it into a stewpan with the sugar, butter, milk, and salt
  3. set this to simmer very gently on a slow fire for about an hour, by which time the grains of the rice will have become quite soft
  4. the whole should now be well worked with a wooden spoon
  5. add the ten yolks of eggs, with the rind of the lemons rubbed on sugar
  6. if the rice be too firm, add a little cream also
  7. The ten whites of eggs must be whipped very firm
  8. lightly mix the whipped egg whites in with the preparation
  9. pour into the soufflé case or crust
  10. baked for about three-quarters of an hour
  11. served immediately
Original Text
1373. SOUFFLE OF RICE. INGREDIENTS.—Six ounces of rice, ten ounces of sugar, four ounces of butter, ten eggs, two lemons, a quart of milk, and a little salt. Wash the rice and parboil it in water for five minutes; then put it into a stewpan with the sugar, butter, milk, and salt, and set this to simmer very gently on a slow fire for about an hour, by which time the grains of the rice will have become quite soft; the whole should now be well worked with a wooden spoon, and the ten yolks of eggs, with the rind of the lemons rubbed on sugar, should then be added, and if the rice be too firm, a little cream also. The ten whites of eggs must be whipped very firm, then lightly mixed in with the prepara-tion, and poured into the soufflé case or crust, baked for about three-quarters of an hour, and served immediately.
Notes
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