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Page:Mrs Beeton's Book of Household Management.djvu/1440

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1282
HOUSEHOLD MANAGEMENT

2 gills of tomato sauce (see Sauces, No. 281), mace, salt and pepper, cayenne.

Method.—Pick, wash, and blanch the rice in salted water. Drain well, replace in the stewpan with the onion, bouquet-garni, stock, and tomato sauce, and cook gently until tender, adding more sauce or stock if necessary, to prevent the rice becoming too dry. Fry the shallots in 1 oz. of butter until brown, then add both to the contents of the stewpan. Remove the onion and bouquet-garni, season to taste with salt, pepper, cayenne and mace, and stir in the cheese. Meanwhile, the tomatoes should have been thinly sliced and fried in the remaining oz. of butter; now pile the rice on a hot dish, garnish with the tomatoes and serve hot.

Time.—1¼ hours. Average Cost, 8d. or 9d. Sufficient for 3 or 4 persons. Seasonable at any time.

2992.—RICE BORDER (SOCLE). (Used for dishing-up Cold Entrées, etc.)

Ingredients.—1 lb. of Carolina rice, about 3 pints of cold water, 1 teaspoonful of salt.

Method.—Wash and drain the rice, put it into a stewpan with the water and salt, and cook slowly until the water is absorbed and the rice perfectly tender. Then pound it in a mortar until smooth, and press it into a wetted border-mould. Or, turn the rice whilst warm and pliable on to a pastry board or large slab, knead well with the hands until a smooth elastic paste is obtained, then shape it, by means of 2 wooden spoons, into a round or oval block. When the rice is set and cold the edges must be neatly trimmed with a sharp knife, and, if liked, they may be cut by the same means into a fluted or other suitable design. These socles or borders are frequently used to raise a cold entrée above the level of the dish. In all cases they should be allowed to become cold before being used.

2993.—SAVOURY RICE ROLLS. (Fr.Croquettes de Riz.)

Ingredients.—1 quart of milk, 4 tablespoonfuls of rice, 1 tablespoonful of finely-chopped onion, 1 bay-leaf, ½ a teaspoonful of finely-powdered mixed herbs, salt and pepper, 1 oz. of butter, 3 eggs, breadcrumbs.

Method.—Pick, wash, and drain the rice, place it in a stewpan with the onion, bay-leaf, herbs, salt and pepper, and simmer until the milk is absorbed and the rice tender. When ready, stir in the butter and 2 slightly -beaten eggs, and continue stirring at the side of the fire for a few minutes, to allow the eggs to become partially cooked, then turn the rice on to a plate to cool. Before it is quite cold, divide it