320. CREAM OF RICE A LA JUVENAL

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

cream of rice prepared according to the instructions for making the cream of rice à la Royale ↝ Cream of rice [Grits and other cooked cereals]
six yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two ounces of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
three dozen very small quenelles of fowls, coloured with a little spinach-green (No. 285)

Instructions (3)

To a cream of rice prepared according to the instructions for making the cream of rice à la Royale, add six yolks of eggs, half a pint of cream, and two ounces of grated Parmesan cheese.
Thoroughly incorporate these ingredients while stirring the soup over the fire, taking care that it does not boil.
Pour the soup into a tureen containing three dozen very small quenelles of fowls, coloured with a little spinach-green (No. 285).

Original Text

320. CREAM OF RICE A LA JUVENAL.
To a cream of rice prepared according to the instructions for
making the cream of rice à la Royale, there must be added, with
a leason of six yolks of eggs, half a pint of cream, and two ounces
of grated Parmesan cheese; having thoroughly incorporated these,
while stirring the soup over the fire (taking care that it does not
boil), pour the soup into a tureen containing three dozen very
small quenelles of fowls, coloured with a little spinach-green (No. 285).

Notes

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