Rice a la Maigre

Ingredients

• 4 tablespoonfuls Crisco
• 1 grated shallot
• ly cupful boiled rice
• 4 chopped hard-cooked eggs
• 1 tablespoonful white sauce
• 1 cupful thick tomato sauce
• Salt, pepper, and paprika to taste
• 3 baked tomatoes
• 1 tablespoonful chopped parsley

Method

1. 1

   Fry shallot in Crisco, then add rice, two of the hard-cooked eggs, white sauce, raw yolk of egg, and seasonings.

2. 2

   Stir over fire till very hot, then turn out on to hot dish; pour over tomato sauce, sprinkle with parsley and garnish with remainder of eggs, and baked tomatoes.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 74. The excerpt below is the record exactly as published.

Rice a la Maigre 4 tablespoonfuls Crisco 1 raw egg 1 grated shallot 1 cupful thick tomato sauce ly cupful boiled rice Salt, pepper, and paprika to 4 chopped hard-cooked eggs taste 1 tablespoonful white sauce 3 baked tomatoes 1 tablespoonful chopped parsley

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