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No 81 Scalopini di Riso (Beef with Risotto)

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

Ingredients: Rump steak, butter, rice, truffles, tongue, stock,
Slightly stew a bit of rump steak with bits of tongue and
mushrooms; let it get cold, and cut it into scallops. Butter a pie
dish, and garnish the bottom of it with cooked tongue and slices of
cooked truffle, then over this put a layer of well-cooked and
seasoned risotto (No. 190), then a layer of the scallops of beef,
and then another layer of risotto. Heat in a bain-marie, and turn
out of the pie dish, and serve with a very good sauce poured round

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