The Story of Crisco

by Marion Harris Neil

Rice a la Maigre

4 tablespoonfuls Crisco 1 grated shallot 1/2 cupful boiled rice 4 chopped hard-cooked eggs	1 tablespoonful white sauce 1 raw egg 1 cupful thick tomato sauce Salt, pepper, and paprika to taste 3 baked tomatoes
1 tablespoonful chopped parsley

Fry shallot in Crisco, then add rice, two of the hard-cooked eggs, white sauce, raw yolk of egg, and seasonings. Stir over fire till very hot, then turn out on to hot dish; pour over tomato sauce, sprinkle with parsley and garnish with remainder of eggs, and baked tomatoes.