Timbal of Rice

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for filling
Instructions (11)
  1. Pick, wash, and parboil the rice.
  2. Strain the rice.
  3. Put the rice into a stewpan with a little oiled butter and yolk of egg.
  4. Simmer gently till tender.
  5. Fill an oval tin mould with the rice, and press it down close.
  6. Take the shape out of the mould.
  7. Lightly wash the shape with a paste brush with yolk of egg.
  8. Set in a quick oven.
  9. When it is a good colour, cut a square piece out of the top.
  10. Scoop out the inside.
  11. Fill the cavity with fricassee of chickens, or any thing else you please.
Original Text
Timbol of Rice. Pick, wash, and parboil the rice; then strain it, put it into a stewpan with a little oiled butter and yolk of egg. Simmer it[98] gently till tender; then fill an oval tin mould with the rice, press it down close, take the shape out of the mould, wash it lightly with a paste brush with yolk of egg, and set it in a quick oven. When it is a good colour cut a square piece out of the top, scoop out the inside, and fill the cavity with fricassee of chickens, or any thing else you please.
Notes
—