| Boil a cup of rice soft
in hot water. Shake it now and then, but do not stir it. Drain it, add
a little milk in which a beaten egg has been mixed, one teaspoon of butter,
and a little pepper and salt.
Simmer for five minutes,
and if the rice has not absorbed all the milk, drain it again.
Put the rice around a dish,
smooth it into a
wall, wash it over with
the yolk of a beaten egg, and put it into the oven until firm.
Take the strained juice and
pulp of seven or eight
tomatoes, season with pepper,
a little salt and sugar, and one-half of a chopped-up onion; stew for twenty
minutes, then stir in one tablespoon of butter and two tablespoons of fine
bread crumbs. Stew three or four minutes to thicken, and then pour the
tomatoes into the dish, in the middle of the rice, and serve.
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