Classic Culinary Arts:
Rice Borders Recipe
Rice Borders Recipe, part of the classic American culinary arts. Pieces such as Rice Borders Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
Rice Borders Recipe
These are prepared in two ways. The first is to boil the rice as for a vegetable, and, with a spoon, heap it lightly around the edge of the fricassee, ragout, etc. The second method is a little more difficult. Put one cupful of rice on to boil in three cupfuls of cold water. When it has been boiling half an hour, add two table-spoonfuls of butter and one heaping teaspoonful of salt. Set back where it will just simmer, and cook one hour longer. Mash very fine with a spoon, add two well-beaten eggs, and stir for three minutes. Butter a plain border mould, and fill with the rice. Place in the heater for ten minutes. Turn upon a hot dish. Fill the centre with a fricassee, salmis or blanquette, and serve hot. A mould with a border two inches high and wide, and having a space in the centre five and a half inches wide and eleven long, is pretty and convenient for rice and potato borders, and also for jelly borders, with which to decorate salads, boned chicken, creams, etc.
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