Recherché entrées

Clean the rice but do not wash it, put it in a stew-pan 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 peeled, cut into slices, season slowly and cook for about an hour. A few minutes before serving, add 2oz. of grated Gruyere or Parmesan cheese and remove the onion. Dress the FII.ETS DE TURBOT, ISABELLE. {P- 56.) COTELETTES DE MOUTON A LA GELEE. (p, 112.) Farinage Dishes. S3 rice in pyramid shape on a hot dish. Garnish with a few very thinly cut strips of red pimiento, and serve hot. Riz k rindienne. (Curried Rice.) 6 02. rice, i teaspoonful curry powder, 2 shallots, i^ oz. butter, I gill brown sauce, i tomato, i hard-boiled egg, I teaspoonful cream, seasoning, watercress for garnish. Pick, wash, and arain the rice ; peel and chop the shallots. Melt the butter in a stew-pan, 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 necessary. Peel the tomato, cut it into dice and add also. Cook gently until the rice is tender, being careful that the rice is kept moistened, as it sweUs in cooking ; stir frequently but gently ; season with salt, pepper, a pinch of ground mace, and nutmeg. Dish up in pyramidal form or border shape, surround the base with slices of hard-boiled eggs, and a tuft of watercress between the slices of egg. Serve very hot. Risotto t ritalienne. i lb. best Italian rice, 2 oz. butter, 2 small onions, 2 oz. grated Parmesan cheese, |- pint tomato sauce, about i pint good stock, salt, pepper, nutmeg, \ teaspoonful powdered saffron. Pick and wash the rice in cold water, drain and dry it. Peel and mince finely the onion. Melt the butter in a stew-pan ; when hot add the onion, fry slowly until a light fawn colour, then add the rice ; shake the pan over the fire for a few minutes, so as to fry the rice a little. Season with salt, pepper, nutmeg, and saffron ; moisten with a little stock, and add more as the rice 54 Recherche Entrees. begins to swell. When the stock is used up, gradually add the sauce. When the rice is tender mix in the grated cheese. In preparing this dish remember that the rice should be well done, and should be neither too dry nor too moist. Have ready a large or several small buttered timbale moulds. Fill with the cooked rice and turn out quickly on to a hot dish. Pour a little tomato sauce round the base of the dish, and serve. Petits Cannelons au Florador. J lb. nouille paste (see page 62), 4 oz. florador or semolina, i oz. butter, i pint milk, 2 oz. grated cheese, I egg, 2 slices cooked ham or tongue, bread-crumbs, salt, pepper, frying fat or butter. Put the milk and butter in a stew-pan ; when boiling, sprinkle in the florador or semolina, stir and boil gently for ten minutes, then add the grated cheese and a pinch of salt and pepper to taste. Spread the mixture on a flat dish. Roll out the nouille paste very thinly, cut it into even-sized pieces about an inch wide and three inches long. Spread the centre with a thick layer of the mixture, put a strip of ham or tongue in the middle of each, wet the edges a little and roll each piece neatly so that the paste completely envelops the mixture. Beat up the egg, brush over the cannelons, roll them in breadcrumbs ; when dry, egg and crumb again ; fry in hot fat or clarified butter, drain, and dish up on a napkin or lace paper. Garnish with parsley and serve. Kniokis k la Russe. 4 oz. semolina or florador, | pint milk, J pint of rich white stock, | a bay -leaf, 2 eggs, \ pint b6chamel sauce, i oz. grated Parmesan cheese, i oz. butter, bread-crumbs.