Chartreuse of rice and Meat




Charteuse of Rice and Meat

1 cup rice
4 cups boiling water       1 teaspoon salt
3 cups cooked meat         1/2 teaspoon salt
1/4 teaspoon celery salt
1 teaspoon chopped onion

2 tablespoons bread crumbs

1 teaspoon gelatine
2 tablespoons cold water

1 cup of soup stock or hot water

image rice  




Cook the rice in boiling water and salt until tender. Chop the meat very fine and add all the seasoning, crumbs and stock to which has been added the gelatine soaked in cold water. Line the bottom and sides of a deep greased mold one-half inch thick with cooked rice, pack in the meat mixture, cover closely with rice, then cover with waxed paper and steam forty-five minutes.
Loosen around the edge of mold, turn on a hot platter and garnish with sauted tomatoes. This is a good way to use left-over boiled or roasted meat.


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