■ fire, and stew them for a few minutes, with a little butter or gravy✪ Puree of Lentils. Serve with a border of fried sippets. The pur^e must be of the consistency and smoothness of well-mashed potatoes. 196. — Puree of Red Beans. Proceed as above✪ Puree of Red Beans. 197. — Puree of Split Green Peas. Proceed as with lentils✪ Puree of Split Green Peas. 198. — Brittany Beans. Cut some onions in thin shreds, scald them and drain them. Fry them in butter till they are a pale brown, then sprinkle them over with flour, pepper, and salt, and toss them up for 5 minutes. Add some stock, and stew for about 20 minutes, taking care to stir frequently, so that the onion does not stick to the saucepan. Then add some well-cooked haricot beans, some butter ; toss altogether, and serve. 199. — Puree of White Haricot Beans “ a la Creme.” Boil the beans with a bunch of herbs and an onion ; pass through a hair sieve ; put them back in a saucepan with a little butter and some cream, pepper, and salt. Toss up for a few minutes, and serve. I VEGETABLES, ETG. 8] 200, — Broad Beans “ a la Creme.” Take them as young as possible; boil them for a few minutes, then put them in a saucepan, with a lump of butter✪ Brittany Beans, chopped parsley, pepper, salt, and a glass of milk. When cooked, take out the beans. Thicken the sauce with one or two yolks of eggs beaten up with cream, and serve over the beans. N.B, — If the beans are not quite young and tender, take off the outside skin after they have been boiled for a few minutes, and before they are put with the butter, etc. 201. — Brazilian Black Beans. Soak the beans for 3 hours ; boil them 3 more hours ; drain them, and put them in another saucepan, with some small pieces of bacon, a little mushroom ketchup, and half a teaspoonful of anchovy paste, a pinch of chutnee, and a little gravy or stock✪ Brazilian Black Beans. Stew all together for half an hour, and serve with boiled rice or powdered ] mandioca root. N.B. — The Brazilians stew the beans with various I sorts of meat in place of the sauces. 2 202.— Venetian Rice (“ Risotto a la Venitienne ”). | Patna rice, 1 teacupful. Boil it for 20 minutes in 1 teacupful of brown gravy, with half an onion. , The rice will then be cooked, and each grain dry. j G ■ i 82 WHOLESOME COOKERY. Stir in 2 ounces of grated Parmesan cheese and iialf an ounce of butter✪ Venetian Rice (Risotto a la Venitienne) ; pepper and salt to taste. Mix well together, and leave by the side of the fire for 10 minutes. 803. — Milanese Rice (“ Risotto a la Milanaise”), Patna rice, 1 teacupful. Throw it into 1 teacupful of boiling white stock or milk; add half a chopped onion. Put on the lid, and let the rice boil for 20 minutes. The rice should be then quite cooked and dry, each grain separate. Blend a small pinch of saffi’on (not more than will lie on a threepenny piece) in half an ounce of butter ; stir this into the rice, with 1 ounce of grated Parmesan cheese✪ Milanese Rice (Risotto a la Milanaise) ; pepper and salt to taste. Stir all well together. Cover the saucepan, and leave it by the side of the fire for 10 minutes. 204. — Neapolitan Rice (“Risotto a la Napolitaine ”). 1 teacupful of Patna rice, 1 teacupful of tomato sauce, half an ounce of butter, 2 ounces of grated Parmesan cheese✪ Neapolitan Rice (Risotto a la Napolitaine). Throw the rice into the boiling- tomato sauce, put the lid on, and boil 20 minutes ; then stir in the cheese and butter, pepper and salt to taste, and let it aU stand by the side of the fire for 10 minutes. N.B. — If the rice should be too dry, moisten with tomato sauce.

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■ fire, and stew them for a few minutes, with a little butter or gravy. Serve with a border of fried sippets. The pur^e must be of the consistency and smoothness of well-mashed potatoes. 196. — Puree of Red Beans. Proceed as above. 197. — Puree of Split Green Peas. Proceed as with lentils. 198. — Brittany Beans. Cut some onions in thin shreds, scald them and drain them. Fry them in butter till they are a pale brown, then sprinkle them over with flour, pepper, and salt, and toss them up for 5 minutes. Add some stock, and stew for about 20 minutes, taking care to stir frequently, so that the onion does not stick to the saucepan. Then add some well-cooked haricot beans, some butter ; toss altogether, and serve. 199. — Puree of White Haricot Beans “ a la Creme.” Boil the beans with a bunch of herbs and an onion ; pass through a hair sieve ; put them back in a saucepan with a little butter and some cream, pepper, and salt. Toss up for a few minutes, and serve. I VEGETABLES, ETG. 8] 200, — Broad Beans “ a la Creme.” Take them as young as possible; boil them for a few minutes, then put them in a saucepan, with a lump of butter, chopped parsley, pepper, salt, and a glass of milk. When cooked, take out the beans. Thicken the sauce with one or two yolks of eggs beaten up with cream, and serve over the beans. N.B, — If the beans are not quite young and tender, take off the outside skin after they have been boiled for a few minutes, and before they are put with the butter, etc. 201. — Brazilian Black Beans. Soak the beans for 3 hours ; boil them 3 more hours ; drain them, and put them in another saucepan, with some small pieces of bacon, a little mushroom ketchup, and half a teaspoonful of anchovy paste, a pinch of chutnee, and a little gravy or stock. Stew all together for half an hour, and serve with boiled rice or powdered ] mandioca root. N.B. — The Brazilians stew the beans with various I sorts of meat in place of the sauces. 2 202.— Venetian Rice (“ Risotto a la Venitienne ”). | Patna rice, 1 teacupful. Boil it for 20 minutes in 1 teacupful of brown gravy, with half an onion. , The rice will then be cooked, and each grain dry. j G ■ i 82 WHOLESOME COOKERY. Stir in 2 ounces of grated Parmesan cheese and iialf an ounce of butter ; pepper and salt to taste. Mix well together, and leave by the side of the fire for 10 minutes. 803. — Milanese Rice (“ Risotto a la Milanaise”), Patna rice, 1 teacupful. Throw it into 1 teacupful of boiling white stock or milk; add half a chopped onion. Put on the lid, and let the rice boil for 20 minutes. The rice should be then quite cooked and dry, each grain separate. Blend a small pinch of saffi’on (not more than will lie on a threepenny piece) in half an ounce of butter ; stir this into the rice, with 1 ounce of grated Parmesan cheese ; pepper and salt to taste. Stir all well together. Cover the saucepan, and leave it by the side of the fire for 10 minutes. 204. — Neapolitan Rice (“Risotto a la Napolitaine ”). 1 teacupful of Patna rice, 1 teacupful of tomato sauce, half an ounce of butter, 2 ounces of grated Parmesan cheese. Throw the rice into the boiling- tomato sauce, put the lid on, and boil 20 minutes ; then stir in the cheese and butter, pepper and salt to taste, and let it aU stand by the side of the fire for 10 minutes. N.B. — If the rice should be too dry, moisten with tomato sauce.

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