(Italian)
Five or six mushrooms and ¾ of a cup of rice.
Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with 2 tablespoons of good olive-oil. When this sauce is coloured, add 2 tablespoons of tomato paste, thinned with hot water. Season with salt and pepper. Cut the mushrooms into small pieces, and add them to the sauce. Cook for 20 minutes over a medium fire. Put on one side and prepare the rice as follows:
Fry the rice with a lump of butter until dry; then add hot water, a little at a time, and boil gently. When the rice is half cooked (after about 10 minutes) add the mushrooms and sauce, and cook for another 10 minutes. Add grated Parmesan cheese before serving.
TIMBALES OF BREAD WITH PARMESAN SAUCE
Soak half an hour 2 cups bread-crumbs in 1 cup thin cream (milk will do with butter added).
To this add grated rind half lemon; 1 tablespoon minced parsley; 1 tablespoon minced chives; 1 teaspoon salt; pepper; yolks two eggs.
Fill buttered timbale moulds or one large mould with this mixture, cover with buttered paper, and bake 20 minutes in moderate oven in a pan half filled with hot water.