Rice with Tomatoes

Ingredients

• FOUR ounces of rice
• one small onion stuck with a clove
• one small bouquet garni
• three shallots
• two ounces of butter
• one gill of tomato sauce
• two, or three, small firm but ripe tomatoes
• one ounce of grated cheese
• pepper
• salt
• cayenne
• a little mace

Method

1. 1

   Pick and wash the rice; blanch in salted water, then drain.

2. 2

   In a stewpan, combine rice with onion, bouquet, and tomato sauce.

3. 3

   Cook gently until tender, adding stock if too dry.

4. 4

   Remove onion and bouquet, fry shallots in butter, add to rice, season, mix in cheese, and keep hot.

5. 5

   Fry sliced tomatoes, season, garnish rice, and serve.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 91. The excerpt below is the record exactly as published.

RICE WITH TOMATOES FOUR ounces of rice, one small onion stuck with a clove, one small bouquet garni, three shallots two ounces of butter, one gill of tomato sauce, two, or three, small firm but ripe tomatoes, one ounce 295 THE DUDLEY RECIPES of gi'ated cheese, pepper, salt, cayenne and a little mace

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