Rice à la Piémontaise

The rice of Carolina had already made its mark by Carême’s time, but the blanching and washing needed show that its quality was very different from today.

Wash in warm water a pound and a half of Carolina rice several times; after blanching it a few seconds, drain it and simmer three-quarters of an hour in a pan, mixing it with twelve ounces of butter, three large spoonsful of good consommé, a little coarsely ground pepper and two soup spoons of grated Parmesan; when turning it out