on the fire. In another saucepan melt some butter and put into
it little by little the rice that has been washed and dried. Stir and
add the broth from the first saucepan. When the rice is almost cooked
add the craw-fish that you have put aside, or rather its meat extracted
from the shells, take from the fire and pour over it the fish mixture,
adding some grated cheese.

26

RICE WITH SAFFRON

(Riso alla Milanese con Zafferano)

Wash and dry the rice and put it in boiling broth (beef or chicken
broth). When the rice is half cooked add half its weight of marrow of
beef bone, cut into small pieces. A few minutes are sufficient for the
cooking of the marrow. Add grated cheese and remove the kettle from the
fire.

Dissolve some saffron in one or two tablespoonfuls of broth; sift it
through a sieve and mix with rice, which is to be served very hot, and
makes an excellent soup.

27

RICE CAKES

(Frittelle di riso)

Cook the rice in milk, adding a small quantity of butter, some salt,
half a teaspoon of sugar and just a taste of lemon peel. Let the rice
cool down after being thoroughly cooked, then add three yolks of eggs
(for 1/4 lb. of rice) and some flour. Mix well and let the whole rest
for several hours. When about to fry, beat the white of the eggs to a
froth, add to the rice mixing slowly, and put into the saucepan with a
ladle.

28

FRIED ARTICHOKE

(Carciofi fritti)

Take two artichokes, cut out the hard part of the leaves and of the
stalk, cut them in two. Then cut these halves into section or slices so
as to have eight or ten for each artichoke, according to size. As you
cut them, throw them into cold water and when they are well washed, dry
them, but not thoroughly, putting them at once into the flour so that
the latter remains attached to it. Beat the white of an egg, but not to
a froth, then mix the yolk with the white and salt the whole. Shake out
the artichokes to take away the superfluous flour and then put them in
the egg, leaving them for a while so that the egg may be attached to
them.

Throw the pieces one by one into the pan where there is boiling fat,
butter or olive oil, and when they are well browned, take them away and
serve with lemon. If it is desired that the artichokes remain white, it
is better to fry them in oil and to squeeze half lemon into the water
where the artichokes are put to soften.

29

STEAMED ARTICHOKES

(Carciofi a vapore)

Artichokes have been o