Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Consommé an Biz à la Turque
From European and American cuisine, 1914
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- 6 ounces rice
- 2 ounces butter
- 1 pint white bouillon
- ¼ teaspoonful saffron
Method
Cook rice in boiling water for 5 minutes, then drain and dry.
Melt butter, add rice, and cook for 5 minutes.
Add bouillon and saffron, then cook in a double boiler until dry.
Serve with melted butter.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 6. The excerpt below is the record exactly as published.
onsommfi an Biz ft la Turque.— Cover 6 ounces rice in a saucepan with boiling water, cook 5 minutes; then drain on a sieve, rinse off with boiling water, spread the rice out on a napkin ; let it remain 30 minutes ; then melt in a saucepan 2 ounces butter ; add the rice ; cook and stir 5 minutes ; add 1 pint white bouillon, V4 teaspoonful saffron
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