Title: Mushroom Ragout in Rice Ring
Categories: Rice
Yield: 4 Servings
| 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 |
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