No. 194. Risotto alla Parigina
Ingredients: Risotto (No. 190), game, sauce, butter.
Make a good risotto, and when cooked pour it into a fireproof dish, let it get cold, and then cut it out with a dariole mould, or else form it into little balls about the size of a pigeon's egg. Fry these in butter and serve with a rich game sauce poured over them.