Rice, Parisian Style

No. 1294. - Wash one pound of Rice in cold water, and drain it. Then put it into a saucepan with three quarts of boiling water, and add a little salt and the juice of three lemons. Cover the saucepan and set it on the fire to boil. When the grains are soft (so they will not crack), drain it in a sieve, and put it into a medium sized saucepan with six ounces of warm clarified butter. Cover the Rice with a napkin moistened in hot water, and put the cover tightly on the saucepan. Set it in a moderate oven, and in twenty minutes the Rice will be cooked. In dishing it up use only a fork.

Rice With Curcuma, Or Tumeric

No. 1295. - Wash half a pound of Rice in cold water and then drain it. Put two quarts of broth in a saucepan, season with salt, and when it boils add the Rice. In ten minutes add four soup-spoont'uls of curcuma diluted in a cup of water, and let it boil briskly until the Rice is cooked. Then drain it on a sieve, return it to the saucepan, add a piece of butter, and keep it warm until wanted.

Note. - Rice in this style is used for garnishing deviled chops and curried meats.

Rice, Valencienne Style

No. 1296. - Wash one pound of Rice in cold water, and drain it on a sieve. Chop one large white onion finely, put it in a saucepan with three spoonfuls of olive oil and fry it lightly. Then add the Rice and two ounces of ham cut in small pieces. Let it cook for four minutes, stirring it well with a wooden spoon, and then pour over it three times as much chicken broth as there is Rice. Add a faggot of parsley garnished, one dozen sausages "chipolata," and season with salt and a pinch of red pepper. Set it on the fire to boil for ten minutes, then cover the saucepan tightly and set it on the side of the fire to cook slowly for twenty minutes, when the rice will be cooked. Take out the faggot and add six ounces of butter divided into small pieces, and a garniture of mushrooms and artichoke bottoms scolloped. Mix the whole gently together.

Note. - When Rice is prepared in this style on Fast days, use fish broth; omit the sausages and ham, and replace them with oysters, mussels and eels cut in small pieces.

Rice, Turkish Style

No. 1297. - To prepare Rice in this style, it is necessary, first, to make a chicken or mutton broth, seasoned with salt, and garnished with a faggot of parsley, to which you have added some fine herbs, a few grains of pepper-corn and some cloves. When the broth is cooked strain it through a napkin.

Put one pound of Rice in a saucepan and pour over it twice as much of the above broth as there is Rice. Set it on a brisk fire, and in fifteen minutes the moisture will be nearly absorbed. Then set it on the side of the fire, and when the Rice is dry add four ounces of clarified nut-brown butter. Cover the saucepan tightly and set it in a moderate oven for ten or fifteen minutes. In dishing up the Rice use a fork, and when properly cooked with the best quality of Rice, the grains will be found to be separate from each other. Serve a soup tureen of the broth with the Rice.