Risot à la Napolitaine from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take six large onions, peel and cut them up in very tiny dice shapes, put them into a stewpan with six ounces of butter or fat, and fry them till a pretty golden colour, then put with them three qu...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- crayfish
- cheese
- cayenne pepper
- warm butter
- truffle
- button mushrooms
- pieces of fish
- lobster
- cinnamon
- tomato sauce
- mace
- cloves
- butter
- onions
- flavoured stock
- patna rice
- buttered paper
- rice
- parmesan cheese
- carmine
- thyme
- herbs
- parsley
- bayleaf
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