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Rice Preparation for Entremets

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. one lb. of Carolina
  2. two pints of boiled milk
  3. two-thirds lb. of sugar
  4. a pinch of salt
  5. three oz. of butter
  6. a stick of vanilla

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Wash one lb.
  2. of Carolina or Patna rice;
  3. cover it with plenty of cold water;
  4. boil, and drain it the moment it has boiled.
  5. Wash it once more in lukewarm water;
  6. drain it, and set it to cook with two pints of boiled milk, two-thirds lb.
  7. of sugar, a pinch of salt and three oz.
  8. of butter.
  9. Flavour with a stick of vanilla or a few strips of orange or lemon rind, strung together with cotton.
  10. When the liquor begins to boil, cover the saucepan;
  11. place it in the oven, and let it cook gently for twenty or twenty-five minutes, without once touching the rice the while.
  12. On withdrawing it from the oven, thicken it with the yolks of sixteen eggs, which should be mixed with it by means of a fork in such wise as not to break the rice grains, which ought to remain whole.
  13. N.B.—In some cases, the milk and the sugar may be replaced (for the cooking process) by an equal amount of syrup at 12° (Saccharometer).

Plating

Cookware for this recipe

  • Saucepan
  • Colander
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

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.