813 Potage Ursuline

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch 200 g (7 oz) rice, refresh under cold water, drain and replace in the pan with 3 litres ( pt or 9 U.S. cups) boiling milk; add 40 g ( oz) sugar and 8 g (4 oz) salt. Cook gently for 25–30 minutes, and finish with a little almond milk made from 12 sweet and 2 bitter almonds and dl (5 fl oz or U.S. cup) cream.