Recipe or source entry
Rice, Florentine Fashion
Chop and fry an onion with a spoonful of salad-oil or a pat of butter; to this add half a pint of picked shrimps, crayfish, or prawns; add a dessert-spoonful of curry paste or powder; fry altogether for a few minutes, then add the boiled rice and a tablespoonful of grated Parmesan cheese; serve quite hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/florentine-rice.html- Legacy revision
8531e8373e9b- Source checksum
e4fefcfef8f3dc22f71570523b2f569c031a7d3ec09e81d37f6612a048f1aa71- Legacy text checksum
df2b139ffa3a08effefee5e32ff9ed319cf800ab38130cbe16689f37b7084032
Cite this page
Rice, Florentine Fashion. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/florentine-rice.html