Yvette, Jul. pot. w. gre. peppers, Anna style, in small pan. Yam, Boiled first. Peeled, candy, southern style, fried, puree for croquettes, cov. w. marshmallow cream, or w. sliced banana, apple, orange, cov. mollases, in mould, w. molasses and custard, etc. aldorff, S’ee ficelle. Shoestring, fry dry. — 348 — RICE RICE (Riz) Rice should never be cooked to form a paste. The Japanese and Chinese cook rice, so that each grain stands alone. The best rice is the “Caroline, Patna and Piemont”. Rice is used in a great many different culinary preparations, such as: soup, stew or pilaw, risotto, croquettes, also with milk, cream or in puddings. As rice contains very little azote, a great deal of butter must be used or juice of meat. The essential quality of rice is in its choleric properties. Rice can be added to all risottos, chicken, fish or game. The risotto is most used in the kitchen. The juice of lemon in cooking renders the rice more firm. Rice for Risotto, use first quality. Andalouse, Risotto w. onions, ham, garlic, fried moisten w. bouillon and tom. pu. sea. gar. w. chorizo. A Blanc, “White” scalded 15 min. drained, buttered, baked, cov. 15 min. Au gras, Scalded 5 min., drained, moistened w. fat broth, sea. cov., baked 30 min. Bouillie, Scalded 15 to 20 min. well washed in cold water, cooled, drained, cov. keep warm. Chinoise, “Chinese”. Well washed, cooked in pan w. water, saffron infusion. Japanese the same. Creole, Risotto w. onions, ham, mu. gr. and sweet pep. fried, moisten stock and tom sea. Croquette, Washed, cooked in bouillon for meat or sugar w. milk, thi. egg, yolks, vanilla for entremet. Breaded English style, fried, shape according to name. Dieppoise, Rice in border-fil. w. salpicon of Mussels, shrimps and mu. Shrimp sa. Fruciolli, Fritters, (made w. risotto creole, raw meat sausages and raw eggs. — 349 — GAN GEL’S CULINARY ENCYCLOPEDIA Grecque, “Greek style.” Rice pilaf w. chopped onions, sausage meat, sweet pep. shredded lettuce, when cooked, add green peas. Baked 8 min. Indienne, Same Bouillie w. curry sa. separately. Italienne, Fried chopped onions and rice, moisten dou¬ ble sea. cooked 20 min., mix w. cheese and butter, tom. and saffron facultative. Divers styles according to risotto. Milanaise, Same Italian w. jul. of mu. truf. tongue and chicken, tom. sa. around. Montargis, Rositto w. mu. and art. bottom in dice. Orientale, Pilaf w. onions, gre, and sweet peppers, curry butter, moisten in bouillon or sweet, w. milk sugar, orange and lemon candies in dice, cinamon, Smyrna raisins in mould, when cold unmould, fruit juice around. Parisienne, Risotto w. mu. tom. cut in dice, tom. sa. Piemontaise, Risotto chop, onions, fried w. rice, moisten w. stock, white truf. and cheese. Pilaf or Pilaw, Turkish name. Onions fried w. rice, moisten white stock cov. baked 18 min. medium oven, mix w. fresh butter. “Egyptian” w. onions, egg plant, mutton tom. “Spanish” w. saffron, onions, pimentos, tom. ham, choriztf, “Greek” w. onions, tom. gumbo, lamb, “Turkish” tomato and saffron, etc. Polonaise, White or wild rice. (See cauliflower). Rice, For divers preparation: 1 lb. rice, salt, 2 y2 qt. milk, boiled, put in oven 20 minutes add 5 ounces sweet butter covered w. buttered paper. Add sugar and yolk of egg, vanilla or lemon✪ Rice for Risotto, ready for custard, pie, tartelette, etc. Risotto, See Italian. Saint-Denis, Risotto w. fresh mu. gravy around.

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Yvette, Jul. pot. w. gre. peppers, Anna style, in small pan. Yam, Boiled first. Peeled, candy, southern style, fried, puree for croquettes, cov. w. marshmallow cream, or w. sliced banana, apple, orange, cov. molasses, in mould, w. molasses and custard, etc. Waldorff, See ficelle. Shoestring, fry dry. — 348 — RICE RICE (Riz) Rice should never be cooked to form a paste. The Japanese and Chinese cook rice, so that each grain stands alone. The best rice is the “Caroline, Patna and Piemont”. Rice is used in a great many different culinary preparations, such as: soup, stew or pilaw, risotto, croquettes, also with milk, cream or in puddings. As rice contains very little azote, a great deal of butter must be used or juice of meat. The essential quality of rice is in its choleric properties. Rice can be added to all risottos, chicken, fish or game. The risotto is most used in the kitchen. The juice of lemon in cooking renders the rice more firm. Rice for Risotto, use first quality. Andalouse, Risotto w. onions, ham, garlic, fried moisten w. bouillon and tom. pu. sea. gar. w. chorizo. A Blanc, “White” scalded 15 min. drained, buttered, baked, cov. 15 min. Au gras, Scalded 5 min., drained, moistened w. fat broth, sea. cov., baked 30 min. Bouillie, Scalded 15 to 20 min. well washed in cold water, cooled, drained, cov. keep warm. Chinoise, “Chinese”. Well washed, cooked in pan w. water, saffron infusion. Japanese the same. Creole, Risotto w. onions, ham, mu. gr. and sweet pep. fried, moisten stock and tom sea. Croquette, Washed, cooked in bouillon for meat or sugar w. milk, thi. egg, yolks, vanilla for entremet. Breaded English style, fried, shape according to name. Dieppoise, Rice in border-fil. w. salpicon of Mussels, shrimps and mu. Shrimp sa. Fruciolli, Fritters, (made w. risotto creole, raw meat sausages and raw eggs. — 349 — Grecque, “Greek style.” Rice pilaf w. chopped onions, sausage meat, sweet pep. shredded lettuce, when cooked, add green peas. Baked 8 min. Indienne, Same Bouillie w. curry sa. separately. Italienne, Fried chopped onions and rice, moisten double sea. cooked 20 min., mix w. cheese and butter, tom. and saffron facultative. Divers styles according to risotto. Milanaise, Same Italian w. jul. of mu. truf. tongue and chicken, tom. sa. around. Montargis, Risotto w. mu. and art. bottom in dice. Orientale, Pilaf w. onions, gre, and sweet peppers, curry butter, moisten in bouillon or sweet, w. milk sugar, orange and lemon candies in dice, cinamon, Smyrna raisins in mould, when cold unmould, fruit juice around. Parisienne, Risotto w. mu. tom. cut in dice, tom. sa. Piemontaise, Risotto chop, onions, fried w. rice, moisten w. stock, white truf. and cheese. Pilaf or Pilaw, Turkish name. Onions fried w. rice, moisten white stock cov. baked 18 min. medium oven, mix w. fresh butter. “Egyptian” w. onions, egg plant, mutton tom. “Spanish” w. saffron, onions, pimentos, tom. ham, choriztf, “Greek” w. onions, tom. gumbo, lamb, “Turkish” tomato and saffron, etc. Polonaise, White or wild rice. (See cauliflower). Rice, For divers preparation: 1 lb. rice, salt, 2 y2 qt. milk, boiled, put in oven 20 minutes add 5 ounces sweet butter covered w. buttered paper. Add sugar and yolk of egg, vanilla or lemon, ready for custard, pie, tartelette, etc. Risotto, See Italian. Saint-Denis, Risotto w. fresh mu. gravy around.

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Rice for Risotto

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