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Other Recipes from SALADSRisotto
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Potato Salad, No. 1
Risotto(Salads) - (Joe Tilden's Recipes For Epicures)
Fry two chopped onions in butter until light brown in color. Add one
cup of raw rice and cover with beef stock. As the rice absorbs the
stock add more until done. Then add two large tomatoes stewed with a
little sugar and highly seasoned. Place on the dish for serving and
grate Parmesan cheese over it.
No. 30. Soup with RisottoIngredients: Risotto (No. 189), eggs, bread crumbs, clear or brown
If you have some good risotto left, you can use it up by making it
into little balls the size of small nuts. Egg and bread crumb and
fry them in butter; dry them and put them into a soup tureen with
hot soup. The soup may be either clear or brown.
No. 81. Scalopini di Riso (Beef with Risotto)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
Risotto Milanaise(Risotto alla Milanese)
Melt a small piece of butter in a saucepan. Brown in the butter a medium
sized onion, cut in thin slices. When the onion is browned, take it away
from the saucepan and add little by little the rice, stirring it with a
wooden spoon. Every time that the rice becomes dry, add some hot broth
(or hot water) until the rice is completely cooked. Add salt and pepper
and a little saffron, if you like it.
When the rice is almost cooked, add to it some brown stock. Dress with
parmesan cheese and some butter. Mix well and serve hot. This dish must
not be allowed to be overcooked or cooled before eating.
Risotto With Chicken Giblets(Risotto alla Milanese II)
The broth for this risotto may be made by cooking together the giblets,
neck and tips of wings of a chicken which is to be roasted, or it may be
made from the left-overs of roast fowl.
Boil the rice until it is about half done in salted water. Then let the
water cook away and begin adding the broth, in such quantity that the
rice will be nearly dry when it is tender. Fry one chopped onion in the
oil or fat. Some mushrooms cut up small are a very good addition to this
"Soffritto". Mince the chicken giblets and add to the onion. Stir the
mixture into the rice. Add grated cheese and a beaten egg just as the
rice is taken from the fire.
Risotto Con PiselliWash and dry 1-1/2 lb. rice; chop fine one medium sized onion and put it
on the fire with a small quantity of butter.
When the onion is well browned, add the rice little by little, stirring
with a wooden spoon. Add some boiling water one cup at a time. Drain the
peas previously prepared (fresh or canned peas may be used) and add them
toward the end of the cooking. When the whole is almost cooked, add some
salt and take it away from the water almost dry. Add some butter, stir
and serve hot.
Risotto With Lobster(Risotto coi gamberi)
For this risotto either lobster or crab meat can be used: the former is,
however, considered more tasty. The lobster or crab meat ought to be
about half the weight of the rice employed. A little more than a pound
of rice and half this weight of crab meat ought to be enough for six
Chop fine a sprig of parsley, a stalk of celery, one carrot, half an
onion a clove of garlic and brown the whole in good olive oil. When
browned, add the crab meat and season with salt and pepper. During the
cooking process stir and turn over the crabs, and when they have become
red, pour over as much hot water as is necessary to cook the rice.
After the water boils for a while, remove the lobster (or crab, or
craw-fish) leaving the saucepan on the fire. Put half of the crabs
aside, and grind the rest. Rub the ground meat through the sieve and put
it back on the fire. In another saucepan melt some butter and put into
it little by little the rice that has been washed and dried. Stir and
add the broth from the first saucepan. When the rice is almost cooked
add the craw-fish that you have put aside, or rather its meat extracted
from the shells, take from the fire and pour over it the fish mixture,
adding some grated cheese.
Soup With RisottoIngredients: Risotto (No. 189), eggs, bread crumbs, clear or brown soup.
If you have some good risotto left, you can use it up by making it into
little balls the size of small nuts. Egg and bread crumb and fry them in
butter; dry them and put them into a soup tureen with hot soup. The soup
may be either clear or brown.
Scalopini Di Riso Beef With RisottoIngredients: 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 it.
Risotto All'italianaIngredients: 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 puree. Mix it all
up well, add more stock, and two tablespoonsful of grated Parmesan and
Cheddar mixed, and serve hot.
Risotto Alla GenoveseIngredients: 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; 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 a 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.
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