RIZ AU BLANC (For Fowls and Eggs)
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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 2 ingredients
- one-half lb. of Carolina rice
- two and one-half oz. of butter
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash one-half lb.
- of Carolina rice;
- put it into a saucepan;
- cover it with plenty of cold water;
- salt it, and parboil it for one-quarter hour.
- This done, drain it and put it into a sautépan with two and one-half oz.
- of butter cut into small pieces.
- Mix with a fork;
- cover, and place in a moderate oven for fifteen minutes.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Colander