321. PUREE OF RICE A LA CHASSEUR

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Wash and blanch half a pound of Carolina rice.
  2. After draining all the water from it, put it on to boil with a quart of consommé of pheasant or partridge.
  3. When the rice is sufficiently done, rub it through the tammy.
  4. Having clarified it in the usual way, by adding some of the same sort of consommé the rice is boiled in, about five minutes before sending the soup to table, mix in with the cream of rice the purée of one pheasant or two partridges (as the case may be).
  5. Be careful not to allow the soup to get too hot after adding the purée of game to it, as it would be sure to decompose, and become rough and unsightly.
  6. Should this accident, however, occur, it may be remedied by taking the soup away from the fire, putting a little consommé to it, and quickly rubbing it through the tammy again; by these means it will resume its proper smoothness.
  7. This remedy will be found effectual for rectifying similar accidents, should they occur, with meat purées in general.
Original Text
321. PUREE OF RICE A LA CHASSEUR. WASH and blanch half a pound of Carolina rice, and after drain- ing all the water from it, put it on to boil with a quart of consommé of pheasant or partridge. When the rice is sufficiently done, rub it through the tammy, and having clarified it in the usual way, by adding some of the same sort of consommé the rice is boiled in, about five minutes before sending the soup to table, mix in with the cream of rice the purée of one pheasant or two partridges (as the case may be). Be careful not to allow the soup to get too hot after adding the purée of game to it, as it would be sure to decompose, and become rough and unsightly. Should this accident, however, occur, it may be remedied by taking the soup away from the fire, putting a little consommé to it, and quickly rubbing it through the tammy again; by these means it will resume its proper smoothness. This remedy will be found effectual for rectifying similar accidents, should they occur, with meat purées in general.
Notes
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