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Mould of Rice a la Carolina / Moules de Riz a la Carolina

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Take one cup of rice, two and a half cups of water, one cup of
  • • None hot milk, six tablespoons of grated Parmesan cheese, one table¬
  • • None spoon of butter, and pepper and salt to taste.

Instructions

Step 1. with hot water; stir it rapidly all the time until it comes to a boil. Drain the water, and repeat this in hot water twice more. After

Step 2. that put the saucepan on the stove with a cup and a half of hot

Step 3. water; add a teaspoon of salt and leave on a very low fire; cook

Step 4. about an hour. When the rice commences to get dry, add the cup

Step 5. of hot milk, also four tablespoons of Parmesan cheese and the butter. When the rice is well cooked and soft, stir it carefully

Step 6. with a fork; put it up in a well-buttered fancy mould in the shape

Step 7. of a pyramid if at hand. Leave stand until it gets cold; when

Step 8. it is cold dip it in hot water, turn it out on a buttered baking

Step 9. sheet. Glaze it with a thin brown hot glaze and sprinkle it heavy

Step 10. with Parmesan cheese. Put it into the oven, time about ten

Step 11. minutes, until it is hot through; serve in the middle of the

Step 12. platter with fillets of chicken, squabs, ducks, pheasants, or birds

Step 13. of any kind. Garnish with water cress and serve with the currant

Step 14. jelly and Bordelaise sauce. See my large book, How to Make Borde- laise Sauce.