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Macaroni, Rice, Polenta, And: Risotto

No. 190. Risotto all' Italiana Ingredients: Rice, an onion, butter, stock, tomatoes, cheese.

Fry a small onion slightly in butter, then add half a pint of very good stock. Boil four ounces of rice, but do not let it get pulpy, add it to the above with three medium-sized tomatoes in a purée. Mix it all up well, add more stock, and two tablespoonsful of grated Parmesan and Cheddar mixed, and serve hot.

No. 191. Risotto alla Genovese Ingredients: Rice, beef or veal, onions, parsley, butter, stock, Parmesan, sweetbread or sheep's brains.

Cut up a small onion and fry it slightly in butter with some chopped parsley, add to this a little veal, also chopped up, and a little suet. Cook for ten minutes and then add two ounces of rice to it. Mix all with a wooden spoon, and after a few minutes begin to add boiling stock gradually ; a stir with the spoon, so that the rice whilst cooking may absorb the stock; when it is half cooked add a few spoonsful of good gravy and sweetbread or sheep's brains (previously scalded and cut up in pieces), and, if you like, a little powdered saffron dissolved in a spoonful of stock and three tablespoonsful of grated Parmesan and Cheddar mixed. Stir well until the rice is quite cooked, but take care not to get it into a pulp.

No. 192. Risotto alla Spagnuola Ingredients: Rice, pork, ham, onions, tomatoes, butter, stock, vegetables, Parmesan.

Put a small bit of onion and an ounce of butter into a saucepan, add half a pound of tomatoes cut up and fry for a few minutes. Then put in some bits of loin of pork cut into dice and some bits of lean ham. After a time add four ounces of rice and good stock, and as soon as it begins to boil put on the cover and put the saucepan on a moderate fire. When the rice is half cooked add any sort of vegetable, by preference peas, asparagus cut up, beans, and cucumber cut up, cook for another quarter of an hour, and serve with grated Parmesan and Cheddar mixed and good gravy.

No. 193. Risotto alla Capuccina Ingredients: Risotto (No. 190) eggs, truffles, smoked tongue, butter. a Make a good risotto, and when cooked put it into a fire-proof dish. When cold cut into shapes with a dariole mould and fry for a few minutes in butter, then turn the darioles out, scoop out a little of each and fill it with eggs beaten up, cover each with a slice of truffle and garnish with a little chopped tongue. Put them in the oven for ten minutes.

No. 194. Risotto alla Parigina Ingredients: Risotto (No. 190), game, sauce, butter.

Make a good risotto, and when cooked pour it into a fire-proof dish, let it get cold, and then cut it out with a dariole mould, or else form it into little balls about the size of a pigeon's egg. Fry these in butter and serve with a rich game sauce poured over them.

No. 195. Ravioli Ingredients: Flour, eggs, butter, salt, forcemeat, Parmesan, gravy or stock.

Make a paste with a quarter pound of flour, the yolk of two eggs, a little salt and two ounces of butter. Knead this into a firm smooth paste and wrap it up in a damp cloth for half an hour, then roll it out as thin as possible, moisten it with a paste-brush dipped in water, and cut it into circular pieces about three inches in diameter. On each piece put about a teaspoonful of forcemeat of fowl, game, or fish mixed with a little grated Parmesan and the yolks of one or two eggs.

Fold the paste over the forcemeat and pinch the edges together, so as to give them the shape of little puffs; let them dry in the larder, then blanch by boiling them in stock for quarter of an hour and drain them in a napkin.

Butter a fire-proof dish, put in a layer of the ravioli, powder them over with grated Parmesan, then another layer of ravioli and more Parmesan.

Then add enough very good gravy to cover them, put the dish in the oven for about twenty-five minutes, and serve in the dish.

No. 196. Ravioli alla Fiorentina Ingredients: Beetroot, eggs, Parmesan, milk or cream, nutmeg, spices, salt, flour, gravy.

Wash a beetroot and boil it, and when it is sufficiently cooked throw it into cold water for a few minutes, then drain it, chop it up and add to it four eggs, one ounce of grated Parmesan, one ounce of grated Cheddar, two and a half ounces of boiled cream or milk, a small pinch of nutmeg and a little salt. Mix all well together into a smooth firm paste, then roll into balls about the size of a walnut, flour them over well, let them dry for half an hour, then drop them very carefully one by one into boiling stock and when they float on the top take them out with a perforated ladle, put them in a deep dish, dust them over with Parmesan and pour good meat or game gravy over them.

No. 197. Gnocchi alla Romana Ingredients: Semolina, butter, Parmesan, eggs, nutmeg, milk, cream.

Boil half a pint of milk in a saucepan, then add two ounces of butter, four ounces of semolina, two tablespoonsful of grated Parmesan, the yolks of three eggs, and a tiny pinch of nutmeg. Mix all well together, then let it cool, and spread out the paste so that it is about the thickness of a finger. Put a little butter and grated Parmesan and two tablespoonsful of cream in a fire-proof dish, cut out the semolina paste with a small dariole mould and put it in the dish.

Dust a little more Parmesan over it, put it in the oven for five minutes and serve in the dish.

No. 198. Gnocchi alla Lombarda Ingredients: Potatoes, flour, salt, Parmesan and Gruyère cheese, butter, milk, eggs.

Boil two or three big potatoes, and pass them through a hair sieve, mix in two tablespoonsful of flour, an egg beaten up, and enough milk to form a rather firm paste; stir until it is quite smooth. Roll it into the shape of a German sausage, cut it into rounds about threequarters of an inch thick, and put it into the larder to dry for about half an hour. Then drop the gnocchi one by one into boiling salted water and boil for ten minutes. Take them out with a slice, and put them in a well-buttered fire-proof dish, add butter between each layer, and strew plenty of grated Parmesan and Cheddar over them. Put them in the oven for ten minutes, brown the top with a salamander, and serve very hot.

No. 199. Frittata di Riso (Savoury Rice Pancake) Ingredients: Rice, milk, salt, butter, cinnamon, eggs, Parmesan.

Boil quarter of a pound of rice in milk until it is quite soft and pulpy, drain off the milk and add to the rice an ounce of butter, two tablespoonsful of grated Parmesan, and a pinch of cinnamon, and when it has got rather cold, the yolks of four eggs beaten up.

Mix all well together, and with this make a pancake with butter in a fryingpan.