Rice a la Marseillaise

Ingredients

• a large cauliflower
• two cloves of garlic
• two or three cloves
• a piece of butter
• moisten it with fish stock
• some grated Parmesan

Method

1. 1

   Cut the cauliflower roughly, wash, drain, and place in a stewpan with basil, garlic, cloves, and butter.

2. 2

   Cook over a slow fire for a quarter of an hour, then moisten with fish stock and boil until the cauliflower is cooked.

3. 3

   Cook rice in stock, and before removing from fire, add Parmesan and essence of anchovies.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 122. The excerpt below is the record exactly as published.

Rice a la Marseillaise. — Cut up roughly a large cauli- flower ; wash, drain, and place in a stewpan with basil, two cloves of garlic, two or three cloves, and a piece of butter. Let this cook over a slow fire for a quarter of an hour, then moisten it with fish stock, and let it boil till the cauliflower is perfectly cooked. Next cook the rice in stock, and before taking it from the fire add some grated Parmesan

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