The new century cookery book

1498. Riz à l'Indienne (Curried Rice). — 4 oz. rice, 1 teaspoonful curry powder, 2 shallots, 1^ oz. butter, 1 gill brown sauce, 1 tomato, 1 hard-boiled egg, 1 teaspoonful cream, seasoning, loatercress for garnish. Pick, wash, and drain the rice ; peel and chop the shallots. Melt the butter in a stewpan, add the shallots, and fry a golden colour, stir in the curry powder and fry a few minutes longer, stirring all the while, then add the rice and shake the pan over the fire in order to blend the rice thoroughly. Moisten gradually with the brown sauce, cream, and a little stock if found necessary. Peel the tomato, cut it into dice, and add also. Cook gently till the rice is tender. Be careful to see that the rice is kept moistened, as it swells in cooking ; stir frequently, but gently ; season with salt, pepper, a pinch of ground mace, and nutmeg. Dish up, surround the base with slices of hard-boiled egg and a tuft of watercress between the slices of egg. Serve very hot. 1499. Riz à la Hongoise. — Pick half a pound of best rice (do not wash it) ; put it into a stewpan with lid. Add an ounce of butter, half a teaspoonful of paprika, and a teaspoonful of salt ; mix well, cover, and place in a hot oven for ten minutes, then add a handful of mushrooms cut into dice, moisten with a quart and a half of good chicken or mutton broth, and let cook slowly on the stove or in the oven from 1 to 2 hours. A small bunch of savoury herbs can be added while the rice is cooking, but must be removed before it is served. 1500. Riz à la Polonaise. — £ lb. Caroline rice, 2 oz. butter, 1 quart chicken or beef broth, 3 small shallots, 1 small onion stuck with 3 cloves, 4 to 6 small firm tomatoes, grated cheese, salt, and pepper. Clean the rice, but do not wash it, put it in a stewpan with the butter, and stir over the fire for a few minutes, then add the shallots, previously peeled and chopped finely, and let brown a little, moisten with the stock or broth, add onion and tomatoes, the latter cut into slices, season slowly, and cook for one hour. A few minutes before serving add half a cup of grated cheese, and remove the onion. 1501. Riz à la Tomate (Tomato Rice). — 4 oz. rice, 1 small onion stuck with a clove, 1 small bouquet garni, 3 shallots, 2 oz. butter, 1 gill tomato sauce, % to 3 small firm but ripe tomatoes, 1 oz. grated cheese, seasoning . Pick and wash the rice, blanch it in slightly salted water ; then drain. Put it in a stewpan with the onion, bouquet, and tomato sauce, cook gently till tender, adding a little stock if the rice gets too dry, as it swells. Remove the onion and bouquet garni. Peel and chop finely the shallots, fry them in half the butter to a pale brown colour. Add this to the rice, season with salt, cayenne, and a tiny pinch of ground mace. Mix in the cheese and keep hot. Cut the tomatoes into neat slices, fry them carefully in the remainder of butter, and season to taste. Dish up the rice on a hot dish, garnish with slices of tomatoes, and serve. CHAPTER XXV SALADES (SALADS)