Riz à la Napolitaine

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 (6)
Instructions (5)
  1. Melt an ounce of butter at the bottom of a saucepan, which ought to have been previously well rubbed with a piece of garlic.
  2. Shred an onion the size of a golf-ball very finely, and fry it in the butter.
  3. When the onion is of a golden yellow colour, stir into this two breakfast-cupfuls of well-boiled rice.
  4. Work the rice vigorously with a wooden spoon while an assistant shakes into the pan a couple of heaped-up table-spoonfuls of grated Parmesan or Gruyère.
  5. Garnish the dish with strips of anchovies, and serve it piledup on a flat dish.
Original Text
Riz à la Napolitaine :—Melt an ounce of butter at the bottom of a saucepan, which ought to have been previously well rubbed with a piece of garlic; shred an onion the size of a golf-ball very finely, and fry it in the butter; stir into this, when of a golden yellow colour, two breakfast-cupfuls of well-boiled rice; work it vigorously with a wooden spoon while an assistant shakes into the pan a couple of heaped-up table-spoonfuls of grated Parmesan or Gruyère; garnish the dish with strips of anchovies, and serve it piledup on a flat dish.
Notes
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