309. CRECY SOUP WITH WHOLE RICE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Wash, blanch, and boil in consommé, half a pound of Carolina rice.
  2. Add this to a sufficient quantity of Crécy or carrot soup, either prepared for the occasion, or reserved from the previous day's dinner.
  3. Mix these together gently, and take care not to break the grains of rice, nor to serve it too thick.
Original Text
309. CRECY SOUP WITH WHOLE RICE. WASH, blanch, and boil in consommé, half a pound of Carolina rice; add this to a sufficient quantity of Crécy or carrot soup, either pre- pared for the occasion, or reserved from the previous day's dinner. Mix these together gently, and take care not to break the grains of rice, nor to serve it too thick. Note.—This may be varied by substituting macaroni, vermicelli, or any other kind of Italian paste for the rice. This rule is applicable to purées of vegetables in general.
Notes
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