Risotto a L'Italienne
From The Dudley book of cookery and household recipes, 1909
Serve with sauce Italienne or beurre a Thuile.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 29. The excerpt below is the record exactly as published.
RISOTTO A LTTALIENNE Another Recipe T)L ACE in a stewpan four ounces of best butter and half a pint of milk. Let this come to the boil, and while in ebulition add four ounces of fresh flour, which you keep stirring in for four or five minutes. Take it off the stove, and mix in one by one four eggs, then incorporate three potatoes which have been boiled and passed through a sieve, one ounce of scraped Parmesan or Gruyere cheese and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.