302 Bases and Cases for Presentation and Service

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Bases and cases for the presentation of food are losing their importance because of the requirements of modern methods of service. They are made from bread but more often from rice.


Bases and cases made from bread: These are cut to the required shape from stale white sandwich loaves then fried in butter and stuck to the service dish using starch paste.

Preparation of bases and cases made from rice: Wash 2 kg ( lb) Patna rice under running cold water until the water is clear and shows no traces of starch. Blanch the rice for 5 minutes in plenty of boiling water then refresh until cold. Drain well and rewash the rice in hot water; drain again, then place in a large pan lined with a clean strong cloth or with slices of pork fat. Add 10 g ( oz) alum and cover the rice with another cloth or salt pork fat; cover with the lid and cook in a slow oven for 3 hours.

Remove the rice and pound vigorously in a mortar, then place it in a cloth which has been well smeared with lard and knead it well. Place the mixture into moulds which have been greased with lard, and allow to cool.

When it is very cold the rice can be cut into the required shapes. They can then be kept for a long time by keeping in fresh water with the addition of alum, changing it frequently.