Rice a la Milanaise

Ingredients

• half a pound of rice
• as much grated Parmesan as will flavour it
• pepper
• salt
• cold-dressed fowl, fish, game, or shell-fish

Method

1. 1

   Boil rice for curry and dry.

2. 2

   Fry in hot fat until colored, mix with Parmesan and shredded meat.

3. 3

   Season and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1528. The excerpt below is the record exactly as published.

as much grated Parmesan as will flavour it thoroughly, and add cold-dressed fowl, fish, game, or shell-fish, torn into shreds with two forks. Season with pepper and salt, and serve hot. Rice a la Milanaise is sometimes fried in fat till it is lightly coloured, then simmered until tender in as much broth as will cover it, flavoured with Parmesan, and served instead of soup. Rice (a la Sceur). — Wash half a pound of rice in two or three waters. Place it in a large saucepan with plenty of water, and let it boil gently till tender, and in order to ascertain when this point is reached try the grains occa- sionally with the finger and thumb. Pour off the water, and shake the saucepan over the fire till the rice is dry. Add a slice of fresh butter, and a little grated nutmeg, pepper, and salt

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