Chapter XVIII · Vegetables and Farinaceous Products · No. 2252
2252—Riz au Gras
Parboil one-half lb. of Carolina rice; drain it; fry it in butter, and moisten it with twice as much white and rather fat consommé as would be needed just to cover it. Set to boil, and then cook it gently in the oven for fifteen minutes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2252, p. 667. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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