Rice Lombard Standing123

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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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,