RICE A LA MILANAISE Wash a half pound of rice thoroughly
and boil until tender in a quart of boiling water salted. When it has
swelled well pour off the water, and drain. Brown in one-fourth pound
of butter, one chopped onion and add a little salt, cayenne pepper, the
rice, and a quarter of a pound of grated cheese, mixing together with two forks. Pour
in a buttered mold and bake in the oven for a quarter of an hour ; turn out on a platter
and garnish with poached or fried eggs.
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