The recipe that follows is on the page following the one for sauce bèarnaise in the Library's copy of The captain's table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America. At the head of the page is a portrait of Mrs. Reed Albee, with the following:
"During a recent trip abroad, I was delighted to find the great tradition in good food continues on board the S.S. United States. So many of their wonderful dishes deserve mention, but this famous spécialité du paquebot is one of my particular favorites." Mrs. Reed Albee, well known in the theatre world, is a regular traveler on United States Lines.Why not try one of Mrs. Albee's favorites?
Wild Rice Saute
(For Game or Fowl)
Wash well 12 ounces wild rice and cook it in a large quantity of boiling salted water for 40 to 50 minutes, or until it is tender. Drain the rice well and dry it briefly in a slow oven (300F). In a skillet saute 4 shallots, finely chopped, in 1/2 cup butter until they just begin to take on color. Add the rice and saute it over very low heat, stirring it with a fork, for 8 minutes. Stir in 2 tablespoons red currant jelly and cook the rice, stirring, for 2 minutes, or until the jelly is melted. Serves 4.