Parmesan cheese, 1½ ozs. of butter, 4 small mild onions, salt and pepper, cayenne, finely-chopped parsley.
Method.—Pick, wash, blanch and drain the rice, replace it in the stewpan, cover with stock, and simmer gently until tender, adding more stock as that in the pan boils away. When the rice is nearly ready heat the butter in a stewpan, put in the onions thinly sliced, fry for a few minutes without browning, then add the ham and the rice. Season to taste, as soon as the rice is sufficiently dry stir in the cheese, let it cook for 2 or 3 minutes, then pile the preparation on a hot dish, sprinkle with parsley, and serve.
Time.—1¼ hours. Average Cost, 10d. to 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
2989.—RICE, POLONAISE STYLE. (Fr.—Riz à la Polonaise.)
Ingredients.—½ a lb. ofrice, 2 ozs. of butter, 1 quart of stock, 3 finely-chopped shallots, a small onion stuck with 3 cloves, 5 or 6 small firm tomatoes, 2 tablespoonfuls of grated cheese, salt and pepper.
Method.—Pick the rice and rub it well with a clean cloth, but do not wash it. Place it in a stewpan with the butter, fry for a few minutes, then put in the shallots, and when lightly browned add the stock, onion, and tomatoes sliced; season with salt and pepper, and cook gently for about 1 hour. A few minutes before serving remove the onion, add the cheese and more seasoning if necessary. Serve hot.
Time.—1¼ hours. Average Cost, 10d., exclusive of the stock. Sufficient for 4 or 5 persons. Seasonable at any time.
2990.—RICE, QUEEN'S STYLE. (Fr.—Riz à la Reine.)
Ingredients.—4 ozs. of rice, 1¼ pints of stock (about), 3 tablespoonfuls of finely-flaked cooked smoked haddock, 1½ tablespoonfuls of finely-grated cheese, salt and pepper.
Method.—Pick, wash, blanch and drain the rice, replace it in the stewpan with 1 pint of well-seasoned stock, and cook gently until tender, adding more stock if necessary to prevent the rice from becoming too dry. A few minutes before serving add the cheese and fish, and season to taste. Pile on a dish, brown in a quick oven, and serve.
Time.—1¼ hours. Average Cost, 6d. to 8d., exclusive of the stock. Sufficient for 3 or 4 persons. Seasonable at any time.
2991.—RICE AND TOMATOES. (Fr.—Riz aux Tomates.)
Ingredients.—4 ozs. of rice, 2 ozs. of butter, 1 oz. of grated cheese, 3 small firm tomatoes, 1 onion stuck with a clove, 2 finely-chopped shallots, a bouquet-garni (parsley, thyme, bay-leaf), 1 gill of stock,