gently for about 1 hour, adding meanwhile the tomato sauce and as much stock as the rice will absorb, the sauce being added when the rice is about half cooked. Just before serving stir in the cheese. This savoury rice is frequently used for borders instead of plainly-boiled rice or mashed potato.
Time.—1¼ hours. Average Cost, 9d. Sufficient for 1 large dish. Seasonable at any time.
2978.—ITALIAN RAVIOLIS.
Ingredients.—½ a lb. of nouille paste (see No. 2984). For the farce or stuffing: 4 ozs. of cooked chicken, 1 oz. of cooked ham, ½ an oz. of grated Parmesan cheese, 1 yolk of egg, 1 tablespoon of thick cream, ½ a teaspoonful of finely-chopped parsley, salt and pepper, nutmeg, ½ a pint of tomato sauce (see Sauces, No. 281), 2 ozs. of grated Parmesan cheese, butter, brown breadcrumbs.
Method.—Pound the ingredients for the farce in a mortar until smooth, seasoning to taste, then rub through a fine sieve. Make the nouille paste as directed in recipe No. 2984; when ready for use, roll it out as thinly as possible, and stamp out some rounds about 1½ inches in diameter. Place a small teaspoonful of the farce in the centre, wet the edges. Cover each one with another round, and press the edges well together. Put them into rapidly boiling salted water, boil for about 20 minutes from the time the water re-boils, then drain well. Now place in layers in a well-buttered dish, coating each layer with tomato sauce and a good sprinkling of cheese. Cover the top layer thickly with sauce, sprinkle well with brown breadcrumbs, and add a few small pieces of butter. Bake in a quick oven for about 10 minutes, then serve hot.
Time.—To bake the raviolis, 10 minutes. Average Cost, 2s. Sufficient for 5 or 6 persons. Seasonable at any time.
2979.—MACARONI À LA NAPOLITAINE.
Ingredients.—½ a lb. of macaroni, 2 ozs. of grated cheese, 1 oz. of butter, ¼ of a pint of Béchamel sauce No. 177, ¼ of a pint of tomato sauce, 1 tablespoonful of finely-chopped ham or tongue, ½ a shallot finely-chopped, fried croûtons, salt and pepper.
Method.—Break the macaroni into short pieces, put them into rapidly boiling salted water, and cook until tender. Fry the shallot in the butter without browning, add the Béchamel and tomato sauces, ham or tongue, macaroni and cheese, season to taste, and stir over the fire until thoroughly hot. Serve heaped with the croûtons arranged round the base.
Time.—About ½ an hour. Average Cost, 1s. Sufficient for 4 or 5 persons. Seasonable at any time.
