FARINACEOUS PREPARATIONSCHAPTER XL
2973.—CURRIED RICE. (Fr.—Riz à l'Indienne.)
Ingredients.—4 ozs. of rice, 1½ ozs. of butter, 1 tomato, 2 finely-chopped shallots, 1 teaspoonful of curry-powder, 1 tablespoonful of cream, 1 hard-boiled egg, 1 gill of stock, 1 gill of brown sauce, salt and pepper, mace, nutmeg, watercress.
Method.—Pick, wash, drain, and dry the rice thoroughly. Fry the shallots slightly in hot butter, sprinkle in the curry-powder, cook for a few minutes, then add the rice and cook and shake well over the fire. Now add the tomatoes skinned and cut into dice, the stock, cream and sauce, season to taste with salt, pepper, mace and nutmeg, and cook gently until the rice is tender, adding more stock or sauce, if necessary, to prevent the rice becoming too dry. When ready pile on a hot dish, garnish with slices of hard-boiled egg and tufts of watercress, and serve.
Time.—From 1 to 1½ hours. Average Cost, 8d. or 9d. Sufficient for 1 large dish. Seasonable at any time.
2974.—GNOCCHI À LA RUSSE. (Russian Savoury Batter.)
Ingredients.—½ a pint of milk, ½ a gill of white wine, 6 ozs. of butter, 6 ozs. of flour, 4 ozs. of grated Parmesan cheese, 3 eggs, paprika pepper, white pepper, salt, ¼ of a pint of Béchamel sauce (see Sauces, No. 177).
Method.—Place the milk and wine in a stewpan; when hot add half the butter and let it boil up, then put in the flour, and cook and work vigorously over the fire until the mixture leaves the sides of the stewpan clear. Allow it to cool slightly, then beat in the eggs one at a time, season to taste with paprika pepper, white pepper and salt, add half the cheese, and finally the remainder of the butter. Shape the mixtures into quenelles (see Veal Quenelles), and poach them for 15 to 20 minutes in boiling salted water or well-seasoned stock, keeping the saucepan covered. Drain well, place them on a hot dish, coat them with hot