| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bunch Soupgreens |
| 18 |
oz |
Veal |
| 4 |
c |
Saltwater |
| 1 |
|
Onion |
| 18 |
oz |
Mushrooms |
| 3 |
oz |
Butter |
| 2 |
oz |
Flour |
| 2 |
c |
Beefbroth,instant |
| 3/4 |
c |
Sweet cream |
| 1 |
c |
White Wine |
|
|
Salt, Pepper, Sugar to taste |
| 2 |
|
Cooking Bags Rice,Instant |
| 1 |
|
Hardboiled Egg |
| 1 |
|
Tomatoe |
| 1 |
tb |
Butter |
| 2 |
tb |
Parsley,finely chopped |
INSTRUCTIONS
1.Clean and cut up the soupgreens in small cubes;add
the water and meat and cook all for 45 minutes. 2.Chop
the onion very fine, half the mushrooms.Melt the
butter and saute both for a short while;add the flour
and cream, fill up with the broth and simmer for
another 20 minutes.Season to taste. 3.Prepare rice as
directed.Mix the mushrooms and the meat
together.Season and add the egg and the finely chopped
tomatoe. 4.Grease a rice ring form and fill in the
rice, than invert on a platter and fill the ragout in
the middle. Garnish with tomatoes and parsley. Typed
by Brigitte Sealing Cyberealm BBS 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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