Home › The Principles of Cookery › RICE (a la Tremain)

RICE (a la Tremain)

Chop up a medium-sized onion, fry it as dark as possible without burning. Then, after draining the fat off, stir into it half a pint of gravy made from the bones of any cooked game, add half a glass of sherry, a tea-spoonful of black currant jelly, and a small piece of glaze. Simmer for ten minutes, and rub through a hair sieve. Take as much browned rice (see RICE, BROWNED) as will fill a breakfast cup, pile it on to a dish, pour the sauce over, and mix lightly with two forks. Have ready four hard-boiled eggs (plovers' or pheasants' are best), quarter them, and put them round the base. Sprinkle the top with small dice-shaped croutons, and serve as a savoury. Probable cost, 1s. 6d.