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Classic
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page 145
403. MACARONI SAUCE TOMATE.
MACARONI WITH TOMATO SAUCE.
PROPORTIONS AND PREPARATION.--As for No. 402, and add three tablespoonsful
tomato catsup.
404. MACARONI AU GRATIN.
MACARONI AU GRATIN.
PROPORTIONS.--As for No. 402 and
Bread crumbs.......2 tablespoonsful.
Butter.............1 tablespoonful.
Rasped cheese......3 tablespoonsful.
PREPARATION.--1st. Do as indicated for No. 402. 2d. Place the macaroni on a
dish, pour over it some bread crumbs and rasped cheese, brush over with melted
butter and let it bake in an oven till well colored.
405. RIZ A LA MILANAISE.
RICE A LA MILANAISE.
PROPORTIONS.--For five persons:
Rice...................1 lb.
Onion..................1.
Butter.................1/4 lb.
Cheese.................1/4 lb.
Time.--1/2 hour.
PREPARATION.--1st. Wash 1 lb. of rice in cold water several times till the water
is clear. 2d. Cook it in boiling water till quite soft.* 3d. Let it drip, cool
and drip again. 4th. Place in a sauce pan 1 chopped onion with 1/4 lb. butter,
let it brown awhile, add the rice and 1/4 lb. rasped cheese and mix well (with 2
forks so as not to break the rice). 5th. Cover the pan and let it bake in an
oven for 1/4 hour. Serve in a hollow dish as a side dish.
406. RIZ A LA GEORGIENNE.
RICE A LA GEORGIENNE.
PROPORTIONS.--For five persons:
Rice................1 lb.
Butter..............1/4 lb.
Time.--1/2 hour.
PREPARATION.--1st., 2d. and 3d. as for No. 405. 4th. Melt in a sauce pan 1/4 lb.
butter, add the rice and some salt and pepper. 5th. Mix well, cover the sauce
pan and bake in an oven for 1/4 hour. Serve as a side dish or as a garnish.
*The rice will be done when you can cut it easily with your finger nail, but
before the grains are so soft as to mash between the fingers.
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