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RICE WITH TOMATOES

Boil a cup of rice soft in hot water. Shake it now and then, but do not stir it. Drain it, add a little milk in which

a beaten egg has been mixed, one teaspoon of butter, and a little pepper and salt. Simmer for five minutes, and

if the rice has not absorbed all the milk, drain it again. Put the rice around a dish, smooth it into a wall, wash it

over with the yolk of a beaten egg, and put it into the oven until firm. Take the strained juice and pulp of

seven or eight tomatoes, season with pepper, a little salt and sugar, and one−half of a chopped−up onion; stew

for twenty minutes, then stir in one tablespoon of butter and two tablespoons of fine bread crumbs. Stew three

or four minutes to thicken, and then pour the tomatoes into the dish, in the middle of the rice, and serve.

 

 

 

 

 

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