Subrics Piémontais (Piedmontese Rice Subrics)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 125 grammes Piedmont rice
- 60 grammes lean ham
- 50 grammes grated Parmesan
- 2 eggs
- clarified butter
Instructions
- With 125 grammes of Piedmont rice, prepare a rizot.
- Mix into the rizot 60 grammes of chopped lean ham, 50 grammes of grated Parmesan and 2 eggs beaten as for an omelette.
- Form the Subrics with a spoon.
- Colour them in burning-hot clarified butter.