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 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.

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 ¼ 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.

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