317. CREAM OF RICE A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
12.0 servings
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (14)
  1. Wash and blanch one pound of Carolina rice, drain it from the water, and put it into a stewpan with about three quarts of white consommé of fowls.
  2. Set it to boil on the stove, and skim it well, after which remove it to the side of the fire to boil gently until the grains of rice are thoroughly done.
  3. Rub the whole through a tammy—moistening with more broth if necessary.
  4. Put the purée into a small soup-pot to be clarified by ebullition in the same manner as a sauce.
  5. Just on the point of sending it to table, add half a pint of boiling cream.
  6. Pour the soup into the tureen containing a dozen small custards of chicken, made thus:
  7. Roast a young fowl, from which take the whole of the breast and all the white part of the legs.
  8. Chop and pound them with a large spoonful of white sauce, then pass this through a tammy with the wooden spoon.
  9. Put the purée thus obtained into a quart basin, together with eight raw yolks of eggs, a little grated nutmeg, and salt.
  10. Having well stirred these together, mix with them half a pint of consommé of fowls.
  11. Pour this preparation into twelve small dariole moulds, previously buttered for the purpose.
  12. Set them carefully in a fricandeau pan, containing sufficient boiling water to reach half way up the moulds.
  13. Put the lid on the pan, and place it either on a very moderate fire, or in the oven—observing that in the former case some live embers of charcoal must be put on the lid.
  14. About ten minutes will suffice to poach the custards, when they must be turned out of the moulds on to a napkin, and afterwards placed in the soup-tureen, previously to pouring the purée upon them.
Original Text
317. CREAM OF RICE A LA ROYALE. WASH and blanch one pound of Carolina rice, drain it from the water, and put it into a stewpan with about three quarts of white consommé of fowls; set it to boil on the stove, and skim it well, after which remove it to the side of the fire to boil gently until the grains of rice are thoroughly done. Then rub the whole through a tammy—moistening with more broth if necessary. When this is done, put the purée into a small soup-pot to be clarified by ebullition in the same manner as a sauce, and just on the point of sending it to table, add half a pint of boiling cream, and then pour the soup into the tureen containing a dozen small custards of chicken, made thus:— Roast a young fowl, from which take the whole of the breast and all the white part of the legs; chop and pound them with a large spoonful of white sauce, then pass this through a tammy with the wooden spoon; put the purée thus obtained into a quart basin, toge- ther with eight raw yolks of eggs, a little grated nutmeg, and salt; having well stirred these together, mix with them half a pint of consommé of fowls, and then pour this preparation into twelve small dariole moulds, previously buttered for the purpose; set them care- fully in a fricandeau pan, containing sufficient boiling water to reach half way up the moulds, put the lid on the pan, and place it either on a very moderate fire, or in the oven—observing that in the former case some live embers of charcoal must be put on the lid. About ten minutes will suffice to poach the custards, when they must be turned out of the moulds on to a napkin, and afterwards placed in the soup-tureen, previously to pouring the purée upon them.
Notes
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