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 which it will be laid, cutting it where it overlaps and putting the pieces where it lacks so as to cover the meat entirely. After that roll tight the meat together with the omelet and tie it with thread. Then sprinkle some flour over it and put it in a saucepan with a piece of butter, seasoning with salt and pepper. When it is well browned on all sides, pour some soup stock to complete the cooking and serve it in its gravy which will be thick enough on account of the gravy.

Make a good brown stock (see No. 13) and use the same for the rice as well as for the giblets. To these add some thin slices of ham and brown them first in butter, seasoned moderately with salt and pepper, completing the cooking with brown stock. A taste of mushrooms will be found useful.

Brown the rice equally in butter, then complete the cooking with hot water. Drain and put the brown stock, adding grated cheese and two beaten eggs, when the rice has cooled a little.

Take a smooth mold, round or oval, grease it evenly with butter, cover the bottom with buttered paper and place in it the rice to harden it in the oven. When taken from the mold pour over