Rice a la Manhattan

Ingredients

• Chop two onions.
• add a pound of rice.
• Add when done, six ounces grated Parmesan.
• Sauce: — 1 quart of stock.
• melt 1/4 pound of butter.
• stir in same amount of flour.

Method

1. 1

   Fry onions in butter, add rice, and broth.

2. 2

   Cook in a slack oven for 20 minutes.

3. 3

   Layer in a casserole with shrimp, mushrooms, and sole, cover with rice, and bake for 15 minutes.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 28. The excerpt below is the record exactly as published.

RICE A LA MANHATTAN Chop two onions — fry in butter, add a pound of rice and beat together. When very hot, add enough broth to triple quantity — let boil and cook in slack oven for 20 minutes. Add when done, six ounces grated Parmesan. Pour % of this into casserole, make hole in center and fill with shrimps and minced mushrooms; around sides lay fillet of sole, pour over lean Spanish sauce — reduced with essence of mushrooms — ^mix well and cover whole with remainder of rice — ^put in hot oven for fifteen min- utes and serve. Sauce: — i quart of stock — ^melt J4 pound of butter — stir in same amount of flour

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