 | Mary Foote Henderson - Cookery, American - 1876 - 396 pages
...(made with veal), half a sprig of thyme, two sprigs of parsley, half a hlade of mace, one shallot, a quarter of a pound of rice, and half a pint of cream. Roast the chicken, and when cold cut off all the flesh ; put the bones into the white stock,... | |
 | Henry M. Mathews - Boston (Mass.) - 1878 - 108 pages
...(made with veal), half a sprig of thyme, two sprigs of parsley, half a blade of mace, one shallot, a quarter of a pound of rice, and half a pint of cream. into the white stock, together with the thyme, mace, parsley, shallot, and washed rice ; boil... | |
 | Janet Ross - Cooking (Vegetables) - 1903 - 192 pages
...ounces of rice, and boil all together. Powder with grated Parmesan cheese and serve on a hot dish. 1(ice 'alla Ristori.' Cut two ounces of bacon into small...serve with grated Parmesan cheese sprinkled over it. 'RJsotto 'alla Milanese.' No. 1. Melt two ounces of good fresh butter in a sauce-pan over a sharp fire,... | |
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Steam for half an hour and add a little salt, pepper, and chopped parsley ; then throw in a quarter of a pound of rice and half a pint of veal broth. Cook for fifteen or eighteen minutes, and serve with grated Parmesan cheese sprinkled over it. 'RJsotto... 