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No 38 Minestra alla Capucina

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Rice, anchovies, butter, stock, and onions.
Scale an anchovy, pound it, and fry it in butter together with a
small onion cut across, and four ounces of boiled rice. Add a
little salt, and when the rice is a golden brown, take out the
onion and gradually add some good stock until the dish is of the
consistency of rice pudding.











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