Riz à l'Italienne

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

four ounces of well-boiled rice ↝ Rice, cooked, NFS [Rice]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
tomato pulp enough to moisten the whole nicely ↝ Tomatoes, raw [Tomatoes]
two ounces of finely grated Parmesan, Gruyère, or other mild dry cheese ↝ Cheese, Parmesan, dry grated [Cheese]

Instructions (3)

Into four ounces of well-boiled rice as it lies in the hot saucepan stir one ounce of butter: stir till thoroughly mixed, dust with pepper and salt, add tomato pulp enough to moisten the whole nicely, and finish with two ounces of finely grated Parmesan, Gruyère, or other mild dry cheese.
Serve piping hot.
When lifted with the fork the grains of rice should carry with them long strings or tendrils of melted cheese as in the case of Macaroni à l'Italienne.

Original Text

Riz à l'Italienne :—Into four ounces of well-boiled rice as it lies in the hot saucepan stir one ounce of butter: stir till thoroughly mixed, dust with pepper and salt, add tomato pulp enough to moisten the whole nicely, and finish with two ounces of finely grated Parmesan, Gruyère, or other mild dry cheese. Serve piping hot. When lifted with the fork the grains of rice should carry with them long strings or tendrils of melted cheese as in the case of Macaroni à l'Italienne.

Notes

—