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Rice Soup au Lait d'Amandes

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.

Source and licence

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.

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.

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.

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Ingredients

Method

  1. Wash in cold water four ounces of rice, which boil for ten minutes, afterward put it in cold water, drain, then place it in a saucepan with three pints of milk, and boil very gently for forty-five minutes.
  2. Take four ounces of bitter-almonds with one of sweet, blanch them and pound them well, adding by degrees, as you pound, a glass of cold milk.
  3. Put through a sieve, add a pinch of salt and about a coffee-spoonful of sugar, and then with the rice and milk boil for a moment, and serve.
  4. 77.
  5. Bisque of Crawfish.
  6. Wash four dozen crawfish and put them in sufficient water to cover them, cut a carrot, an onion, and three cloves of garlic in slices, add two cloves, a few branches of parsley, a little salt, and a tablespoonful of vinegar, and boil for fifteen minutes.
  7. Drain them, and then pound them to a paste.
  8. Melt one ounce of butter in a saucepan, add two ounces of flour, which mix well with the butter.
  9. Then add the paste of crawfish, not quite a quart of cream, the same of consommé (stock), three quarters of a cupful of tomatoes, salt and pepper, and a little cayenne.
  10. Boil, and stir with a spoon, press through a sieve, and put back on the fire, with one ounce of butter;
  11. as soon as it boils up again, serve.
  12. 78.
  13. Bisque of Lobster.
  14. Take half a pound of boiled lobster from which you have removed the shell, and proceed as for the foregoing, adding half instead of three quarters of a cupful of tomatoes.
  15. 79.
  16. Bisque of Clams.
  17. Boil fifty clams in their juice for about five minutes, drain them, chop them fine, then pound them.
  18. Put in a saucepan on the fire four ounces of butter, with two ounces of flour, add your clams with their juice, two pinches of salt, one of pepper, one of cayenne, and two and a half pints of milk, stir constantly, and, just before beginning to boil, remove from the fire, strain, heat again over the fire, and serve.
  19. Bisque of oysters is prepared in the same manner.