European and American cuisine

Small Rice Croustades à la Toulouse.— Parboil Vs pound rice 5 minutes in water, then drain, and rinse it with cold water; return to saucepan, cover with 1 pint of chicken broth ; add 1 even teaspoonful salt, 1 ounce butter, and cook till tender (if the rice should be too dry, add a little more bouillon). When done mix with 3 tablespoonfuls grated Parmesan or American cheese, add lastly the yolks of 2 eggs ; spread the rice 1¼ inch thick in a buttered pan, and set aside to cool. Then cut with a cutter of 1⅜ inch diameter round pieces, cover with grated bread crumbs, brush over with beaten egg, and again cover with grated bread crumbs. Make an incision with a small cutter on top of each croustade to form the cover ; fry in deep hot fat to a fine golden color ; carefully remove. Set the croustade for a few minutes on paper, removing the cover, hollow out with a teaspoon, and fill with a salpicon à la Toulouse ; lay a small white cooked mushroom on top of each, and serve on a napkin. Petites Croustades of Rice à la Parmesan.— Prepare 6 rice croustades as in foregoing recipe. Beat 3 eggs until very light, add a small pinch of salt and 3 tablespoonfuls cream or milk ; beat again for a few seconds. Place a small frying pan with 7^ tablespoonful butter over the fire ; as soon as hot, pour in the beaten eggs, stir and cook till the eggs begin to thicken, then sprinkle over 3 tablespoonfuls grated cheese. Mix the cheese lightly with the eggs, then remove from fire. Fill the croustades with the egg preparation, cover them either with their own cover or with a slice RICE. HOMINY, AND BREAD CROUSTADES. 626 of truffle ; serve on a napkin. Croustades of farina are prepared in the same way. Small Timbales of Rice à la Portuguese.— Parboil for 5 minutes Vs pound rice ; drain, and rinse in cold water ; return to saucepan, cover with 1 pint of white broth, and cook 10 minutes. Fry 1 fine-chopped white onion in 1 ounce butter 5 minutes without browning, add it to the rice ; season with 1 even teaspoonful salt and ⅛ even teaspoonful pepper, cook till done ; then mix with 1½ ounce butter and 3 tablespoonfuls bechamel sauce. Butter some timbale forms, decorate the bottom and sides with truffles, fill three quarters full with rice, press the rice against sides and bottom to have a hollow space in center, fill with 1 tablespoonful salpicon à la royale, cover with rice. Set the timbales on a shallow tin pan, place for 5 minutes in the oven; then unmold, and serve with crème à l'allemande or bechamel sauce. Rice Border. — Parboil for 5 minutes Ys pound of rice in water; drain, and rinse with cold water ; place in a double boiler, add 1 pint of milk, 1 even teaspoonful salt, 1 ounce butter, cook until tender ; add 1 ounce butter in small pieces, ½ teaspoonful nutmeg, the yolks of 2 eggs. Fill the rice in a border form, set the form in a vessel of hot water, the water reaching half way up ; place in a medium-hot oven, cover with buttered paper, and bake 10 minutes. Shortly before serving turn the rice out of form on to a hot dish, and lay the articles which are to be served with it on top and inside the border.