No. 95 — Rice Purée (Shlem)
English translation of original recipe No. 95 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Take half a Russian pound, or one glass, of the best Carolina rice. Wash in several changes of water, drain and transfer to a saucepan. Scald with boiling water, bring once to the boil over high heat, and drain again.
Return to a saucepan with half a spoonful of butter, add boiling water and cook gently until soft. Rub through a fine sieve while hot, thin with strained broth, boil and strain through a napkin.
Beat two egg yolks with half a glass of thick cream and temper with a glass of broth. If desired add another half spoonful of butter. Pour into the strained stock and heat, stirring from the bottom upward, until very hot but without boiling.