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Classic
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page 279
21. Turin Rice. 1/2 pound of rice is washed in cold water, dried with a cloth
and fried in a pan with grated onion and 3 ounces of butter to a light brown
color. Then mix 1 glassful of white wine with a little lemon juice and 1 small
cupful of strong bouillon and boil the rice until tender; before sending to the
table stir in salt and pepper. Serve with stewed meat. Substituting Madeira for
the white wine, and the addition of sliced and stewed truffles will add greatly
to the excellence of this rice preparation.
22. Rice in a Bag. 1 1/2 pounds of rice, or 3/4 pound of rice and 3/4 pound of
barley, or 2/3 pound of prunes and 1/4 pound of raisins. Rice, raisins and
prunes are washed, scalding the latter. Then take a very clean cloth, dip into
boiling water, wring it dry, put the ingredients into the cloth in layers with a
little salt, tie, leaving room for the rice to expand, put this into a pan of
boiling water, first putting a saucer into the bottom to keep the cloth from
scorching, and boil for 2 hours. Serve with browned butter and sugar, or with
roast meat and gravy or raw ham. The following is a nice sauce, and smoked meats
are a fitting accompaniment: For the above quantity take 1 tablespoonful of
flour, milk, the yolk of an egg a piece of butter, sugar and a little salt. put
on the stove until it commences to boil. The sauce must not be too thick. To
have this dish just right, be careful not to leave too much room for the rice,
as then it will become too thin, neither must the bag be drawn up too tightly,
for then the rice will become too thick; it is advisable to examine the bag
during the cooking to ascertain whether it is too tight or not.
23. Sago Compot. Cook 1/4 pound of pearl sago in 1 cupful of water, 1 cupful of
wine, 2 spoonfuls of raspberry juice, 2 ounces of sugar and a little pineapple
extract. Then mix with the sago some preserved pears and cherries, put the
compot into the pan, pour over it an icing made of 1 ounce of pounded almonds, 1
ounce of sugar, the yolks of 3 eggs, bake the compot for 1/4 hour in a moderate
oven and serve while still hot. For a plain dish take sugar, water, lemon peel
and juice and at last a few spoonfuls of raisins or currants, or some quartered
apples stewed in wine and sugar.
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Classic
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