Rice Soup à la Créole
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France.
Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "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.
Credit
From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). 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.
Ingredients
Method
- Take six ounces of rice, which prepare as the foregoing, and ten minutes before serving add about an eighth of a can of tomatoes, and a little cayenne pepper;
- boil for a moment, and serve.
- 31.
- Chicken Consommé.
- Take a chicken, cut it in pieces and put in a saucepan with two quarts of water, and let it simmer gently until the scum begins to rise, skim until every particle is removed;
- then add salt, a carrot, an onion, a turnip, and a little celery.
- Boil gently for two hours, strain, and serve.
Plating
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