Tomatoes with Rice

Ingredients

• an ounce of butter
• six to eight firm tomatoes
• a tablespoonful of grated cheese
• about four ounces of well-drained boiled rice
• also a bayleaf
• salt to taste
• pepper to taste
• a little lemon juice

Method

1. 1

   Melt butter in a chafing dish, add sliced peeled tomatoes, lemon juice, salt, pepper, and bayleaf.

2. 2

   Cook until tender, remove bayleaf, add rice, cheese, and butter.

3. 3

   Reheat and serve.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.

an ounce of butter in the chafing dish, and in it fry two slices of finely chopped onion. Add a dessert-spoonful of flour, and brown a little, then put in the meat, season to taste, and stir till quite hot. Moisten with quarter-gill of stock, and cook for ten minutes. Toast four to six slices of bread, butter them lightly when hot, and spread the mixture on each. Sprinkle over with chopped parsley, and serve. Salmi of ©aine. Melt one ounce of butter in a chafing dish, add to it half an ounce of flour, and stir until brown. Next add half a pint of stock or gravy made from the bones of game or cold meat, stir and cook for about ten minutes, season well with salt and pepper, and a pinch of cayenne, then add some cold neatly trimmed pieces of low cooked game. Add a tablespoonful of claret and a teaspoonful of red currant jelly, also a few stoned French olives if liked. Heat up thoroughly, then serve on a hot dish. Note. — Pigeon, duck, widgeon, partridge, grouse, etc., can be served in this manner. Greamefc peas. {Petits Pois d la Crime.) Take a pint of cooked green peas, preserved ones will do when fresh peas are not obtainable. 30 Chafing Dish Cookery Heat them up in boiling water containing salt and a sprig of green mint. Strain off the water and put the peas into the chafing dish with three or four table-spoonfuls of cream. Season with salt and pepper, also a good pinch of castor sugar. Add further a dessert-spoonful of finely chopped parsley, and stir carefully over the spirit flame till the peas and cream are thoroughly hot ; the cream must not be allowed to boil. A little fresh butter may also be added to the peas if liked. XTomatoes wntb iRtce. Melt an ounce of butter in a chafing dish, and add six to eight firm tomatoes cut in slices, and previously peeled, a little lemon juice, salt and pepper and also a bayleaf. Cook until tender, then remove the bayleaf and add about four ounces of well-drained boiled rice, a table spoonful of grated cheese and another ounce of butter. Reheat and serve on a hot dish. Note. — Tinned tomatoes may also be used for this dish. potatoes a la Ibollan&atse. For this dish take one and a half pounds of small new potatoes of even size, scrape them and place them in salted water containing the juice of half a lemon. Cook them carefully in fast boiling water till nearly tender, then pour off the water and drain them on a sieve or a cloth. The water should be salted and contain a sprig or two of green mint. Melt one ounce of butter in the chafing dish blazer, put in the cooked potatoes, and shake them over a full flame for a few minutes. Then add half a gill of bechamel sauce and boil up, and cook for ten minutes longer, stirring freely but gently so as not to break the potatoes. Mix the yolks of two eggs with a little milk or cream. Stir and pour over the potatoes, add a little lemon juice, and season lightly. Re-heat thoroughly without letting it boil again, and serve hot. Chafing Dish Cookery 31 Cheese jfonftu. Melt a table-spoonful of butter in the chafing dish, then add to it a cup of milk (£ pint), about half that quantity of fresh breadcrumbs, about six ounces or a breakfast-cupful of grated cheese (Gruyere cheese for preference), and a level teaspoonful of dry mustard. Salt to taste

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