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Peter Brears
Rice Lombard Standing
123
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Preparation info
Difficulty
Easy
Appears in
Cooking and Dining in Medieval England
By
Peter Brears
Published
2008
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Recipes
Contents
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,