Riz à la ménagère

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Clean and blanch six ounces of rice in boiling water for five minutes, using a roomy stew-pan; cool and drain it on a sieve.
  2. Dip a quarter of a pound of the best streaky bacon into scalding water for a couple of minutes, and then cut it into inch dice.
  3. Fry the bacon dice in a stew-pan till they turn yellow.
  4. Add the rice to the pan with the bacon.
  5. Add a pint and a half of broth and a saltspoonful of pepper.
  6. Simmer for twenty minutes, stirring the rice every now and then to prevent its catching at the bottom of the pan.
  7. Take the pan off the fire.
  8. Add half a pint of tomato purée or sauce.
  9. Mix thoroughly.
  10. Put the rice on a dish.
  11. Garnish with sausages, curls of fried bacon, croquettes of fish, or any savoury mixture you like, worked into small shapes, and fried a golden yellow.
Original Text
Riz à la ménagère :—For this excellent plat clean and blanch six ounces of rice in boiling water for five minutes, using a roomy stew-pan; cool and drain it on a sieve. Weigh a quarter of a pound of the best streaky bacon, dip it into scalding water for a couple of minutes, and then cut it into inch dice. Fry these in a stew-pan till they turn yellow, add the rice, and a pint and a half of broth, with a saltspoonful of pepper. Simmer for twenty minutes, stirring the rice every now and then to prevent its catching at the bottom of the pan. Now take it off the fire, and add half a pint of tomato purée or sauce. Mix thoroughly, and put the rice on a dish. Garnish with sausages, curls of fried bacon, croquettes of fish, or any savoury mixture you like, worked into small shapes, and fried a golden yellow.
Notes
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