Cream of Wild Rice Soup

Cream of Wild Rice Soup

So the recipe that you would have had for “Potages À la Crème de Riz” or “Cream of Rice Soup” back in the Victorian era would have looked a little more like this:

la Crème de Riz

Admittedly, not very exciting. I’m sure knowing the chefs of the era, they would have served it up in a solid gold tureen or a reconstructed sea tortoise just to make a splash. The recipe I have posted below is a little humbler in presentation, but it’s comforting creaminess will definitely fill you up! Enjoy!

Ingredients:

1 large onion, chopped
1 large carrot, shredded
1 celery stalk, chopped
¼ cup margarine
½ cup all-purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
¼ teaspoon salt
¼ teaspoon pepper
1 cup non-dairy creamer
¼ cup minced chives*

* Click here to learn how to clean chives.

Directions:

In a large saucepan, sauté the onion, carrot and celery in the margarine until tender. Stir in the flour until it has become completely blended. Gradually add the broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat, then cook and stir for 2 minutes or until thickened. Stir in the creamer and cook for 3-5 minutes longer. Garnish with chives.

Victorian Week Redux

So last year my boyfriend at the time (now my wonderful fiancée) came up with a great idea of doing a week of Victorian Era recipes in honour of Victoria Day. Well I had so much fun doing it last year, I thought, why not do it again this year? So I went on-line and actually found a copy of a menu served at one of Queen Victoria’s Golden Jubilee dinners, on June 21st, 1887.

Now, it’s a pretty big deal to have a Jubilee year as a monarch, especially if that monarch is a woman. As a reigning monarch you are in constant danger from those that wish to over take you or just want to overthrow the throne. As a woman, she gave birth to 9 children, at at time when delivery was dangerous for both mother and child.What can I say, she was quite the woman! So in her honour, a week of recipes and a day off next week! Enjoy!

Diamond Jubilee Dinner

For those of you not up on your French, the menu reads as follows:

Potages (Soups)
À la Tortue (Turtle Soup)
Au Printanière (Spring Vegetable Soup)
À la Crème de Riz (Cream of Rice Soup)

Poissons (Fish)
Whitebait
Les Filets de Soles farcis à l’Ancienne (Filets of Sole, Stuffed and Garnished with a Cream Sauce of Shrimps, Mushrooms and Truffles)
Les Merlans Frits (Fried Whiting)

Entrées (Mains)
Les Petits Vol-au-vents à la Béchamel (Vol-au-Vents with White Sauce)
Les Côtelettes d’Agneau, Pointes d’Asperges (Lamb Chops with Asparagus Tips)
Les Filets de Canetons aux Pois (Duckling with Peas)

Relevés (See note below)
Les Poulets à la Financière (Chicken Garnished with Cocks’ Combs, Cocks’ Kidneys, Dumplings, Sweetbreads, Mushrooms, Olives and Truffles)
Haunch of Venison
Roast Beef

Rôts (Roasts)
Les Cailles Bardèes (Roast Quail)
Les Poulets (Roast Chicken)

Entremêts (Sweets)
Les Haricots verts à la Poulette (Green Beans in Cream Sauce Garnished with Onions and Mushrooms)
Les Escaloppes de Foies-gras aux Truffles (Sliced Foie Gras with Truffles)
Sprütz Gebackenes
La Crème de Riz au Jus aux Cerises (Cream Rice with Cherry Juice)
Les Choux glacés à la Duchesse (Iced Puff Pastries)

Side Table
Cold Beef, Tongue, Cold Fowl (Cold Chicken)

“Relevés” – Apparently, it means to relieve, or to remove, and was used in the following sense (according to Larousse Gastronomique, which is pretty much a food bible, so I believe it).

“Remove: Dish which in French service relieves (in the sense that one sentry relieves another) the soup or the fish. This course precedes those called entrees.”

Maybe because they were English they did it after the entrees? What can I say, when you’re Queen, you can have your meals served any way you want!