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Cream of Rice with Chervil
Cream of Rice with Chervil Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3096. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : One No701 batch; cool any surplus quickly and verify rice/dairy soup safe hot endpoint. Limites : Broth batch sufficiency, rice swelling and double-sieve yield untested.
Method
Steps
Step 1
Make No701 ONCE: bring its veal bones and five gallons STARTING cold water to a boil, skim; add whole roots, cover and simmer four-hour historical guide. Cloth-strain, cool promptly and measure actual FINISHED broth. Do not infer stock yield from starting water.
Step 2
Wash/drain half-pound DRY rice; simmer with TWO-AND-A-HALF QUARTS measured FINISHED No701, onion/leeks/celery/parsley and salt for seventy-five-minute historical guide. Sieve rice then chinois into another pan.
Step 3
Add two gills cream, half-ounce butter, cayenne/nutmeg and THREE fresh chervil branches; heat while stirring to boiling, measure actual cream soup output and serve.
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