For this purpose, when it is cooked, it is combined (per quart) with a little cream, four oz. of foie-gras dice, and as much truffle, also in dice. The rice should only be three-parts cooked for stuffings; for it completes its cooking inside the bird. For this reason the cream is added, that the rice may absorb it while its cooking is being completed.
[2257—RIZ PILAFF A LA TURQUE]
Prepare some pilaff rice as directed under No. [2255], and, while it is cooking, add to it enough saffron to make it of a nice, golden colour. When cooked, add four oz. of peeled and [concassed] tomatoes to it.
[668]
][2258—RIZOTTO A LA PIÉMONTAISE[!-- TN: acute invisible --]
Fry a medium-sized onion in butter, and add to it one-half lb. of Piedmont rice. Put the rice on the side of the stove; add some saffron to it and stir it until it is well saturated with butter. Moisten the rice with about one quart of consommé per lb. The consommé should be added to the rice in seven or eight instalments, and as fast as it becomes absorbed, a fresh supply should be forthcoming. When adding the liquor, stir the rice with a wooden spoon.
Cook the rice under cover, and, to the resulting preparation, which should thus be creamy, add a few pieces of fresh butter and some grated Parmesan.
The dish may be finished, either with shavings of white truffles or ham cut into dice.
[2259—SALSIFY or OYSTER PLANT (Salsifis)]
There are two kinds of salsify:—the white and the black, which is also called “viper’s grass.”
After having carefully scraped and washed it, cook it in a blanc. The same preparations suit the two kinds.