Rice soufflé with apricots (very good)

(Recipe #22, page 166)

Ingredients; ¾ pound [1-3/4 cups] of rice, ¼ pound of butter, ¼ pound [1/2 cup] of sugar, vanilla, a scant 1¾ quarts [7 cups] of milk, 8 eggs, apricot preserves, apricot puree. Continue reading

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Soufflé au riz (Brussels rice soufflé in a dish with meringue crust)

(Recipe #4, page 163)

Ingredients: 2 ounces of rice, 1 quart of milk, 4 eggs, sugar rubbed with lemon peel to taste.

After scalding the rice thoroughly, simmer it slowly with milk, sugar, and lemon peel until it is thick, then stir in 4 egg yolks. Carefully fold the stiffly beaten egg whites into the dough and place it the dish with a meringue crust, prepared as follows: Continue reading

Fricassee of pike

(Recipe #43, page 135)

Clean the fish thoroughly and cut it in pieces. Place a generous amount of fresh butter in an earthenware pot, add the fish, white wine, some lemon slices without seeds, finely chopped anchovies, and salt. Sprinkle the top with fine zwieback crumbs or grated stale white bread. Stew the fish covered for ¼ hour or until done and place it on a serving platter. Stir a few tablespoons of thick sour cream into the sauce and pour it over the fish.

Decorate the border of the fricassee with rice cooked as a ragout (see section XI, no. 16).

Translated by David Green.

Chicken in rice

(Recipe #147, pages 113 – 114)

Boil the chickens in salted water with a generous knob of butter until done. Meanwhile blanche rice (or use pearl barley), add the chicken broth gradually and simmer until the rice is soft but not mushy. Half an hour before the rice is done, add well washed raisins to taste to the rice and pour in any remaining chicken broth to prevent the rice from becoming too thick. Then cut up the chickens, arrange them piping hot in the middle of a platter and surround them with rice; optionally garnish the platter with your choice of dumplings.

Translated by David Green.

Good chicken soup no. 1

(Recipe #14, page 31)

Take one large, fat chicken for every five persons. The chicken should be plucked clean the day before cooking. Wash well with cold water and rinse it out inside. Since some chickens can leave a strong after-taste in soup, it is good to soak the chicken for 1/4 hour in cold water. Cut off the legs and blanch them in hot water; remove the skin. Chop off the feet, bend the legs several times and place them together with heart and stomach with the chicken. Hold back the liver. It will be cooked in the soup only the last 3 minutes, where it will then be a welcome addition to the soup for the man of the house. Continue reading

Mutton soup

(Recipe #13, pages 30 – 31)

Wash the meat, and place it on the stove in boiling water with not too much salt. Skim. Add a small knob of celery root, a young kohlrabi, finely chopped onions, sweated flour (see no. 7) and pearl barley or cooked rice. Cook slowly, tightly covered. If one would like semolina in the soup, sprinkle it into the broth and stir, half an hour before serving. Potato dumplings may be cooked in this soup, and egg yolks and nutmeg or finely chopped parsley can be stirred into the soup. However, this is unnecessary for the everyday table.

Cooking time is approximately 2 hours.

Hash instead of sausage

(Recipe #43, pages 86 – 87)

Boil a somewhat fatty chunk of beef in salted water until tender, skimming well; reserve the bouillon. Remove all the bones and chop the meat quite small. At the same time, blanch ¼ pound of rice for each 1½ pounds of meat, cook it in the beef bouillon until soft and thick, brown some butter lightly, stir in the meat, rice, ground allspice, nutmeg, and any additional salt that may be needed; sauté thoroughly and serve very hot. Continue reading