Biz a V Italienne

Ingredients

• an ounce of butter
• a piece of garlic
• an onion the size of a racquet ball
• two breakfast-cupfuls of well boiled rice
• a couple of heaped up table-spoonfuls of grated Parmesan

Method

1. 1

   Melt butter in a saucepan rubbed with garlic.

2. 2

   Fry finely shredded onion until golden, then add boiled rice and work vigorously while adding grated cheese.

3. 3

   Garnish with strips of anchovies and serve piled on a flat dish.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 139. The excerpt below is the record exactly as published.

Biz a V Italienne : — Melt an ounce of butter at the bot- tom of a sauce-pan which ought to have been previously well rubbed with a piece of garlic ; shred an onion the size of a racquet ball very finely and fry it in the butter ; stir into this, when of a golden yellow colour, two breakf ast- cupf uls of well boiled rice ; work it vigorously with a wooden spoon while an assistant shakes into the pan a couple of heaped up table-spoonfuls of grated Parmesan

Cook this with the app: pantry check, scaling, and the assistant.