778. CASSEROLE OF RICE, A LA POLONAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (2)
  1. Prepare a purée of fowls (No. 1009), and when on the point of sending to table, stir it over the fire until it is sufficiently hot, care being taken to prevent its becoming rough; then fill the casserole with the purée.
  2. Place eight eggs (previously boiled hard, minus the shells removed) round the top of the purée; between each egg, put a small fillet of fowl decorated with tongue or truffle, sauce the surface of the purée with some Suprême (No. 38), and serve.
Original Text
778. CASSEROLE OF RICE, A LA POLONAISE. Prepare a purée of fowls (No. 1009), and when on the point of sending to table, stir it over the fire until it is sufficiently hot, care being taken to prevent its becoming rough; then fill the casserole with the purée. Place eight eggs (previously boiled hard, minus the shells removed) round the top of the purée; between each egg, put a small fillet of fowl decorated with tongue or truffle, sauce the surface of the purée with some Suprême (No. 38), and serve.
Notes
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