Rice, Piedmontese Fashion

Chop a small onion very fine, and fry it in a sautapan with an ounce of butter; then add half a pound of boiled rice dry, and the pulp of three baked potatoes; season with an ounce of grated Parmesan cheese, and a pinch of cayenne and salt; pile up the rice in a hot dish; strew over the surface some cleansed fillets of anchovies or sardines, and send to table quite hot.