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RICE (a la Milanaise)

Boil half a pound of rice as for curry, and dry it. Fry in hot fat over a slow fire till it begins to colour, and guard very carefully against its burning. Mix with it as much grated Parmesan as will flavour it thoroughly, and add cold cooked fowl, fish, game, or shell-fish, torn into shreds with two forks. Season with pepper and salt, and serve hot. Rice a la Milanaise is sometimes fried in fat till it is lightly coloured, then simmered until tender in as much broth as will cover it, flavoured with Parmesan, and served instead of soup.