Rice Á la Manhattan
A historical recipe from The Stag Cook Book, by Carroll Mac Sheridan (1922).
A historical recipe
The Stag Cook Book: Written for Men by Men, by Carroll Mac Sheridan (1922). Project Gutenberg eBook #48695.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Stag Cook Book, by Carroll Mac Sheridan (1922). Digitised by Project Gutenberg, eBook #48695 (https://www.gutenberg.org/ebooks/48695). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by a place in its title: manhattan (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Chop two onions—fry in butter, add a pound of rice and beat together.
- When very hot, add enough broth to triple quantity—let boil and cook in slack oven for 20 minutes.
- Add when done, six ounces grated Parmesan.
- Pour ⅔ of this into casserole, make hole in center and fill with shrimps and minced mushrooms;
- around sides lay fillet of sole, pour over lean Spanish sauce—reduced with essence of mushrooms—mix well and cover whole with remainder of rice—put in hot oven for fifteen minutes and serve.
- Sauce:—1 quart of stock—melt ¼ pound of butter—stir in same amount of flour—making clear paste—add stock—brown slowly.