Rice Lombard Standing123

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Method

Make up the first rice, with meat stock, rapidly stir in 3–4 beaten egg yolks, remove from the heat, and form into a flat-topped round on a dish. Sprinkle with a mixture of 3 mashed hard-boiled egg yolks,