Serve with a tomato or horse-radish sauce.
This is a nourishing substitute for meat.
RISOTTO
Colour for an instant in butter a chopped onion,
add to it >^ lb. of rice; stir an instant over the fire
until it begins to frizzle, but do not colour; add
stock to 3 times the quantity of rice, a cupful of
tomato sauce, a pinch of saffron, one of pepper, let
it boil, cover the saucepan, and let it cook by the
side of the fire for 20 minutes. If the rice becomes
dry before it is sufficiently tender add a little more
stock. Place the saucepan on the comer of the
stove away from the hot fire, then add to the rice
2 ozs. of grated Parmesan cheese and the same
amount of butter✪ Risotto. Arrange the rice on a dish
and pour over it some good gravy and serve very
hot.
The brown rice now procurable in most large
cities is liked by gourmets cooked in this manner
and served with partridge and other game.
RISOTTO MILANAISE
fry a tablespoon of minced onion in a good bit
of butter; when slightly browned, add 4 or 5
Allied CooKery 59
tomatoes and i pimento ; after cooking pass through
a sieve and replace in the casserole with pepper,
salt, and a dash of cinnamon, 2 or 3 chicken livers,
or some beef cut into small pieces. Add i cup of
rice and i qt. of stock or, lacking stock, water will
do; boil until the rice is tender, when add }^ Ih.oi
cheese grated.
RAVIOLI
prepare a paste made of % of a lb. of flour, a
pinch of salt, 5 eggs, 2 spoonfuls of water. Cover
with a cloth and let stand at least 15 minutes.
Make a farce with cooked chicken or veal minced —
about 2 cups — I tablespoonful of finely minced
cooked ham, ^ of a calf's brain cooked, yolks of
2 eggs, a dash of nutmeg, i dessert-spoon of grated
Parmesan cheese. Take }4 the paste, roll out thin
into a large square; place a ball of the farce every
2>^ inches apart about the size of a walnut, moisten
with a brush the paste between the balls of farce.
Roll the rest of the paste and place it over the farce ;
press edges together and between each ball. Cut
with a round cutter or into squares as preferred
and cook in boiling water 7 or 8 minutes, drain them
and sprinkle with grated Parmesan cheese. Put
on a dish and pour a tomato sauce around them.
6o Allied CooKery
EGG COQUILLES, WITH SPINACH
(French)
®ne-half lb. of prepared and seasoned spinach,
I breakfastcupful of cream, 6 eggs, pepper, and
salt.
Have 6 very small coquille or marmit pots,
or china souffle cases, butter them, and put i
tablespoonful of spinach in each. Upon this put
about I dessert-spoonful of cream. Break i egg
in each, season with salt and pepper, and bake
carefully in a moderately heated oven for 8 minutes.
Serve quickly. ^
PIROG OF MUSHROOMS
©oil mushrooms until they are tender, chop
them and mix them in the pan with butter, pepper
and salt. Roll out the paste, put on one side of
the dough cold boiled rice, then the mushrooms,
hashed meat of boiled veal, chopped hard-boiled
eggs, chopped onions, pepper, salt, and nutmeg.
When filling is placed on half of the dough lap
the other half over it, close the edges with the white
of an egg, spread over some beaten egg, and bake in
the oven light brown.
PASTE FOR RUSSIAN PIROG
®ne cup of milk, 3 eggs, 1)4 cups of butter, a
little salt mixed with flour to make a soft dough.
Allied CooKery 6i ✪ Ravioli
Allied cookery
1916Page 19 · 5 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Serve with a tomato or horse-radish sauce.
This is a nourishing substitute for meat.
RISOTTO
Colour for an instant in butter a chopped onion,
add to it >^ lb. of rice; stir an instant over the fire
until it begins to frizzle, but do not colour; add
stock to 3 times the quantity of rice, a cupful of
tomato sauce, a pinch of saffron, one of pepper, let
it boil, cover the saucepan, and let it cook by the
side of the fire for 20 minutes. If the rice becomes
dry before it is sufficiently tender add a little more
stock. Place the saucepan on the comer of the
stove away from the hot fire, then add to the rice
2 ozs. of grated Parmesan cheese and the same
amount of butter. Arrange the rice on a dish
and pour over it some good gravy and serve very
hot.
The brown rice now procurable in most large
cities is liked by gourmets cooked in this manner
and served with partridge and other game.
RISOTTO MILANAISE
fry a tablespoon of minced onion in a good bit
of butter; when slightly browned, add 4 or 5
Allied CooKery 59
tomatoes and i pimento ; after cooking pass through
a sieve and replace in the casserole with pepper,
salt, and a dash of cinnamon, 2 or 3 chicken livers,
or some beef cut into small pieces. Add i cup of
rice and i qt. of stock or, lacking stock, water will
do; boil until the rice is tender, when add }^ Ih.oi
cheese grated.
RAVIOLI
prepare a paste made of % of a lb. of flour, a
pinch of salt, 5 eggs, 2 spoonfuls of water. Cover
with a cloth and let stand at least 15 minutes.
Make a farce with cooked chicken or veal minced —
about 2 cups — I tablespoonful of finely minced
cooked ham, ^ of a calf's brain cooked, yolks of
2 eggs, a dash of nutmeg, i dessert-spoon of grated
Parmesan cheese. Take }4 the paste, roll out thin
into a large square; place a ball of the farce every
2>^ inches apart about the size of a walnut, moisten
with a brush the paste between the balls of farce.
Roll the rest of the paste and place it over the farce ;
press edges together and between each ball. Cut
with a round cutter or into squares as preferred
and cook in boiling water 7 or 8 minutes, drain them
and sprinkle with grated Parmesan cheese. Put
on a dish and pour a tomato sauce around them.
6o Allied CooKery
EGG COQUILLES, WITH SPINACH
(French)
®ne-half lb. of prepared and seasoned spinach,
I breakfastcupful of cream, 6 eggs, pepper, and
salt.
Have 6 very small coquille or marmit pots,
or china souffle cases, butter them, and put i
tablespoonful of spinach in each. Upon this put
about I dessert-spoonful of cream. Break i egg
in each, season with salt and pepper, and bake
carefully in a moderately heated oven for 8 minutes.
Serve quickly. ^
PIROG OF MUSHROOMS
©oil mushrooms until they are tender, chop
them and mix them in the pan with butter, pepper
and salt. Roll out the paste, put on one side of
the dough cold boiled rice, then the mushrooms,
hashed meat of boiled veal, chopped hard-boiled
eggs, chopped onions, pepper, salt, and nutmeg.
When filling is placed on half of the dough lap
the other half over it, close the edges with the white
of an egg, spread over some beaten egg, and bake in
the oven light brown.
PASTE FOR RUSSIAN PIROG
®ne cup of milk, 3 eggs, 1)4 cups of butter, a
little salt mixed with flour to make a soft dough.
Allied CooKery 6i