(2977). Rice A La Manhattan - Lean (Riz Au Maigre A La Manhattan)

Chop up two ounces of onion; fry it in butter, add a pound of rice and heat both together. When exceedingly hot moisten to three times its height (the rice one-third and the moistening two-thirds) with broth (No. 194a); let boil and cook in a slack oven for twenty minutes. Incorporate with the rice, when done, six ounces of grated parmesan. Pour two-thirds of this into a casserole or vegetable dish; make a hole in the center and till it with shelled crawfish tails or shrimps and poached oysters, after removing their muscles, or else with mussels and minced mushroons; pour over lean veloute sauce (No. 416) reduced with essence of mushrooms (No. 392) and chicken glaze (No. 398); mix well and cover the whole with the remainder of the rice; put in a hot oven for fifteen minutes and serve.

(2978). Rice, Oriental Style (Riz A L'Orientale)

Wash well and drain one pound of rice, place it in a saucepan with three quarts of boiling water, cover and push it into the oven; when the rice is dry and sufficiently done pour it on a sieve. Put three-quarters of a pound of clarified butter cooked to hazel-nut (No. 567) in a saucepan, add to it the drained rice and cover with a wet cloth; place the lid on the saucepan to close it hermetically, then set it in a moderate oven for fifteen minutes. Serve the rice in a vegetable dish.