Rice for Stuffing Poultry Served as Relevés or Entrées

Ingredients

• 1 half-onion
• 50 grammes butter
• 250 grammes Caroline rice or Patna rice
• 3 quarts white consommé
• 1 décilitre and a half cream
• 125 grammes foie gras fat or butter
• a few spoonfuls Sauce Suprême
• the garnish indicated by the preparation of the poultry the rice is intended for

Instructions

1. Cook the chopped half-onion for a moment in the butter.
2. Add the rice and stir over the fire until it has turned very white.
3. Moisten with the white consommé and cook covered for 15 minutes.
4. Add the cream, the foie gras fat or butter, a few spoonfuls of Sauce Suprême, and the garnish called for by the poultry preparation.