Recipes > Sauces & Spreads > Rice Sauce

Rice Sauce

Instructions

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.

Print

Print recipe/article only

Source

The Lady's Own Cookery Book (1844).


comments powered by Disqus