Cream Of Rice, Langtry Style

No. 1300. - Wash one pound of Rice and put it in a saucepan with four quarts of cold water. Set it on the fire to boil for two minutes, stirring it occasionally. Then immerse it in cold water and drain it dry. Return the Rice to a saucepan with three quarts of chicken broth, season with salt, a little nutmeg and pepper, and add a faggot of parsley garnished with two leeks, one carrot and one onion, in which stick four cloves. Then add one chicken, cover the saucepan and let it cook thoroughly on a slow fire. Then take out the chicken, faggot, carrot and onion and add two quarts of Cream sauce to the Rice. Rub the whole through a fine sieve, and dilute the puree with chicken broth to its proper consistency. Then strain the soup through a fine sieve and keep it warm in a hot water bath until ready to use. With the breast of the chicken, make the following preparation: Pound the breast of two braised chickens in a mortar, into a fine paste, then add eight ounces of butter and the yolks of eight raw eggs and rub the whole through a fine sieve. When ready to serve the soup, put this in a saucepan with half a pint of cream and add the soup slowly while stirring it briskly with a wire whisk. Care must be taken not to let it boil or it will curdle. Serve with a garniture of small green asparagus tops or pearl barley.

Cream Of Rice With Rice Flour, Astor Style

No. 1310. - Put one gallon of chicken Consomme in a saucepan, and when it boils add slowly, while stirring it, half a pound of Rice flour diluted with cold broth. (If it gets lumpy it must be strained through a fine sieve and returned to the saucepan, stirring it until it boils.) When it boils season with salt, pepper, and a pinch of nutmeg, and add one chicken and a faggot of parsley, garnished with two leeks and two green onions. Let it boil slowly for three quarters of an hour, then skim it well, take out the chicken and faggot, and strain the soup through a fine sieve. Put it back in a saucepan to keep warm in a hot water bath. When ready to serve, add half a pound of butter, divided into small pieces, and a pint of almond milk, diluted with the yolks of six raw eggs. Stir it well until the butter is melted, and serve it with a garniture of green peas, or pearl barley, cooked in Consomme.

Rice Water

No. 1311. - Wash six ounces of Rice, put it in a saucepan with two quarts of cold water, set it on the fire and stir it until it boils. Then set it on the side of the fire to boil slowly until the Rice is thoroughly cooked. Then rub it through a fine strainer and put it back in the saucepan. If found too thick add a little more water, and let it warm thoroughly. Sweeten with sugar or honey.

Note. - Rice Water is a good nutritive drink for fevers and inflammatory affections of the bowels, as well as for diarrhoea. Care must be taken to see that the Rice is cooked soft. It may be used hot or cold.

Rice Gruel

No. 1312. - Wash four ounces of Rice and put it in a saucepan with one quart of boiling milk. Stir it until it boils, then set it on the side of the fire to cook slowly for half an hour. Sweeten with sugar and a pinch of nutmeg. This may be used hot or cold, and can also be made of Rice flour.