Recipes > Sauces & Spreads > Rice Sauce

Rice Sauce


Steep a quarter of a pound of rice in a pint of milk, with onion, pepper, etc. When the rice is boiled quite tender, take out the spice, rub it through a sieve, and add to it a little milk or cream. This is a very delicate white sauce.


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The Lady's Own Cookery Book (1844).

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