Rice au Gratin

Ingredients

• 1]/2 cups steamed or boiled rice
• 3^ lb. grated cheese
• 1 tablespoon salt
• Cayenne
• 13^ tablespoons butter
• Milk
• Buttered cracker crumbs

Method

1. 1

   Butter a baking dish and layer rice, dot with butter, sprinkle with cheese and cayenne, repeat layers.

2. 2

   Pour milk to half the depth of the dish, cover with cracker crumbs, and bake until cheese melts and crumbs are brown.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 32. The excerpt below is the record exactly as published.

Rice au Gratin Carrots and Turnips in Cream Sauge Asparagus Salad Custard Pie Edam Cheese Coffee Iced Tea 4 — K CREAM OF ASPARAGUS (For recipe see Page 66.) BRAISED CALF'S LIVER Wipe liver and skewer into shape, if necessary. Draw small lardoons through the liver, in parallel rows, leaving each lardoon extend one-half inch above surface. Place liver in a casserole or Dutch oven, surround with remnants of lardoons. Sprinkle with salt, pepper and dredge with flour. Surround with one-third cup each of carrots, onion and celery, cut in small cubes; add one-half teaspoon peppercorns, six cloves, one spray parsley, a bit of bay leaf and two cups hot Brown Stock or water. Cover closely and cook in a slow oven two hours. Remove cover the last half hour of cooking that liver may brown richly. Remove liver to serving platter, set aside in a warm place. Strain liquor in casserole and use for making a Brown Sauce. Pour sauce around liver and serve. Braised liver may be served cold, thinly sliced. RICE AU GRATIN \]/2 cups steamed or boiled rice. 3^ lb. grated cheese. 1 tablespoon salt. Cayenne. 13^ tablespoons butter. Milk. Buttered cracker crumbs

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