Risotti, Florentine Style

No. 1298. - Chop one white onion finely, and put it into a saucepan with a piece of butter and four ounces of marrow cut into small pieces. Fry it lightly and then add one pound of Rice, letting it cook slowly for four minutes, while stirring it with a wooden spoon. Then moisten it with twice as much broth as there is Rice. Let it boil for ten minutes, then cover the saucepan and set it on the side of the fire to cook until done. Then add six ounces of butter, divided into small pieces, four ounces of grated Parmesan cheese, some truffles cut into small Juliennes, and four spoonfuls of beef gravy reduced with some Tomato sauce. Serve with this a plate of grated Parmesan cheese and a soup-tureen of Consomme.

Risotti, Piemontaise Style

No. 1299. - Chop one white onion finery, put it into a saucepan with a piece of butter and fry it lightly. Then add one pound of Rice, letting it cook for a few minutes, while stirring it with a wooden spoon. Then pour over it twice as much chicken broth as there is Rice. Let it boil for ten minutes, then cover the saucepan and set it on the side of the fire to cook until done, adding a little broth if necessary, without disturbing the Rice. When the Rice is cooked, take it off of the fire and add six ounces of butter divided into small pieces, four ounces of grated Parmesan cheese and three spoonfuls of rich gravy. Mix the whole gently. Serve with a tureen of chicken Consomme and a plate of Parmesan cheese.

Rice For Garnitures

No. 1300. - Rice prepared in the following styles may be used for garnitures; viz.: Rice Crusts, Timbals and Borders.

Rice Custard For Soup Garniture, Langtry Style

No. 1301. - Wash and parboil six ounces of Rice for three minutes, then drain it, put it into a saucepan and pour over it twice as much milk as there is rice. Season with salt and a pinch of sugar and nutmeg. Cover the saucepan and let it cook slowly until thoroughly done, then rub it through a fine sieve and add the yolks of sixteen raw eggs diluted in half a pint of cream and half a pint of almond milk. Season to taste with salt, pepper and nutmeg, and strain the whole through a napkin. Then put the custard into small buttered round charlotte moulds and set them in a flat saucepan with water to poach. When cooked take them out to get cold, and when ready to use, slice them and put them into the soup.

Rice For Consomme

No. 1302. - Wash and parboil the Rice for five minutes, then immerse it in cold water and drain it on a sieve. Then put it in some broth to cook, and when cooked, drain off the broth and put the Rice in the boiling Consomme. Let it boil up once, then skim it and serve.

Rice Soup

No. 1303. - Wash four ounces of Rice with plenty of water, drain it and set it on the fire with two quarts of cold water. Stir it occasionally, and as soon as it boils immerse it in cold water and drain it dry. Then put it into a saucepan with three quarts of boiling broth, season to taste and add a faggot of parsley garnished with two leeks. Cover half of the top of the saucepan and let it boil slowly until the Rice is cooked. Then skim it, take out the faggot and serve it, adding a little finely chopped parsley or chives.

Note.- Pearl barley, or any Italian paste may be prepared in the same way.