Rice (Riz)

2251—RIZ AU BLANC (For Fowls and Eggs)

Wash one-half lb. of Carolina rice; put it into a saucepan; cover it with plenty of cold water; salt it, and parboil it for one-quarter hour.

This done, drain it and put it into a sautépan with two and one-half oz. of butter cut into small pieces. Mix with a fork; cover, and place in a moderate oven for fifteen minutes.

2252—RIZ AU GRAS

Parboil one-half lb. of Carolina rice; drain it; fry it in butter, and moisten it with twice as much white and rather fat consommé as would be needed just to cover it. Set to boil, and then cook it gently in the oven for fifteen minutes.

2253—RIZ A LA GRECQUE

Prepare some “Pilaff” rice. Add to it, per lb. of its weight one half-onion, chopped and fried in butter, together with two oz. of fat sausage-meat, divided into small portions, and two oz. of _ciseled_ lettuce; cook the whole, and complete with one-quarter pint of peas, cooked “à la Française,” and one and one-half oz. of red capsicums cut into dice.

This garnish is mixed with the rice seven or eight minutes before serving.

2254—RIZ A L’INDIENNE

Parboil one-half lb. of Patna rice in salted water, for fifteen minutes; stirring it from time to time the while.

Drain it; wash it in several cold waters; lay it on a napkin, and set the latter on a tray or on a sieve. Dry for fifteen minutes in a steamer or in a very moderate oven.

2255—RIZ PILAFF

Fry one chopped half-onion and one-half lb. of Carolina rice in two oz. of butter. Stir over the fire, until the rice is well affected all over; moisten with one quart of white consommé; cover, and cook in a moderate oven for eighteen minutes. Transfer it to another saucepan as soon as it is cooked.

2256—PILAFF RICE (For the Stuffing of Fowls)

Pilaff rice is frequently used in stuffing fowls.

For this purpose, when it is cooked, it is combined (per quart) with a little cream, four oz. of foie-gras dice, and as much truffle, also in dice. The rice should only be three-parts cooked for stuffings; for it completes its cooking inside the bird. For this reason the cream is added, that the rice may absorb it while its cooking is being completed.

2257—RIZ PILAFF A LA TURQUE

Prepare some pilaff rice as directed under No. 2255, and, while it is cooking, add to it enough saffron to make it of a nice, golden colour. When cooked, add four oz. of peeled and _concassed_ tomatoes to it.

2258—RIZOTTO A LA PIÉMONTAISE

Fry a medium-sized onion in butter, and add to it one-half lb. of Piedmont rice. Put the rice on the side of the stove; add some saffron to it and stir it until it is well saturated with butter. Moisten the rice with about one quart of consommé per lb. The consommé should be added to the rice in seven or eight instalments, and as fast as it becomes absorbed, a fresh supply should be forthcoming. When adding the liquor, stir the rice with a wooden spoon.

Cook the rice under cover, and, to the resulting preparation, which should thus be creamy, add a few pieces of fresh butter and some grated Parmesan.

The dish may be finished, either with shavings of white truffles or ham cut into dice.

2259—SALSIFY or OYSTER PLANT (Salsifis)

There are two kinds of salsify:—the white and the black, which is also called “viper’s grass.”

After having carefully scraped and washed it, cook it in a _blanc_. The same preparations suit the two kinds.

2260—FRIED SALSIFY

After having thoroughly drained it, cut it into three and one-half lengths, and put these on a dish.

Season with salt and pepper; add lemon juice, a few drops of oil, some chopped parsley, and leave to _marinade_ for from twenty-five to thirty minutes, taking care to toss the salsify from time to time. This done, drain the lengths of salsify, dip them in some thin batter; plunge them in very hot fat, and drain them when the batter is quite dry. Dish them on a napkin with fried parsley.

N.B.—It is not absolutely necessary to _marinade_ salsify; the question is one of taste.

2261—SALSIFIS SAUTÉ

Cut it into two-inch lengths; dry them very well, and toss these in butter in an omelet-pan, until they are of a nice golden colour. Season, and dish in a timbale with fried parsley.

2262—SALSIFIS A LA CRÈME

Proceed as directed in the case of other vegetables prepared in this way.

2263—GRILLED TOMATOES

Take some whole tomatoes, if possible; oil them copiously, and grill them gently.

2264—TOMATES FARCIES

If the tomatoes to be stuffed be large, cut them in two laterally; if they be medium-sized or small, a lateral slice cut from their stem-ends is sufficient. In any case, press them slightly in order to exude their juice and seeds; season them inside with salt and pepper; set them on an oiled tray, and half-cook them in the oven.

Finally, stuff them as their designation on the menu requires.

2265—TOMATES FARCIES AU GRATIN

Having prepared the tomatoes as above, stuff them with somewhat stiff Duxelles; sprinkle with raspings and a few drops of oil, and set the _gratin_ to form in a hot oven.

On taking the dish out of the oven, surround the tomatoes with a thread of clear _tomatéd_ half-glaze sauce.

2266—TOMATES FARCIES A LA PROVENÇALE

Prepare the tomatoes as follows:—Cut them in two; remove their seeds; season them, and place them, cut side undermost, in an omelet-pan containing very hot oil. Turn them over when they are half-cooked; cook them for a little while longer; lay them on a _gratin_-dish, and stuff them with the following preparation:—For six tomatoes, fry two tablespoonfuls of chopped onion in oil; add four peeled, pressed, and _concassed_ tomatoes, a pinch of chopped parsley, and a crushed clove of garlic, and cook under cover for twelve minutes. Complete with four tablespoonfuls of bread-crumbs, soaked in consommé and rubbed through a sieve; two anchovies also rubbed through a sieve, and finish with some somewhat fat, braised-beef gravy. When the tomatoes are stuffed, sprinkle them with bread-crumbs combined with grated cheese; sprinkle with oil, and set the _gratin_ to form.

These tomatoes may be served either hot or cold.

2267—TOMATES FARCIES A LA PORTUGAISE

Stuff the tomatoes with pilaff rice combined with a quarter of its volume of _concassed_ tomatoes. Dish this rice in the shape of a regular dome, and sprinkle it with chopped parsley.

N.B.—In addition to the above recipes, tomatoes prepared as already directed may also be garnished with minced chicken or lamb meat, or with scrambled eggs, sprinkled with grated Parmesan, and then set to glaze at the salamander.

2268—TOMATES SAUTÉES A LA PROVENÇALE

Having halved, pressed, and seasoned the tomatoes, put them, cut side undermost, in an omelet-pan containing very hot oil. Turn them over when they are half-cooked, and sprinkle them with a little chopped parsley, together with a mite of garlic, and some bread-crumbs. Place them in a moderate oven in order to finish their cooking, and dish the tomatoes the moment they are withdrawn from the oven.

2269—PURÉE DE TOMATES

See Tomato Sauce (No. 29).

2270—SOUFFLÉ DE TOMATES A LA NAPOLITAINE

Prepare one-half pint of very reduced tomato purée, and combine therewith two oz. of grated Parmesan, two tablespoonfuls of very stiff Béchamel sauce, and the yolks of three eggs.

Add the three whites, beaten to a stiff froth, and spread the preparation in layers in a buttered, _soufflé_ timbale; setting upon each layer a litter of freshly-cooked macaroni, cohered with butter and grated Parmesan. Cook like an ordinary _soufflé_.