Rice A La Maigre

Ingredients for Rice A La Maigre

* 4 tablespoons vegetable shortening
* 1 grated shallot
* ½ cup boiled rice
* 4 chopped hard-cooked eggs
* 1 tablespoon white sauce
* 1 raw egg
* 1 cup thick tomato sauce
* Salt, pepper, and paprika to taste
* 3 baked tomatoes
* 1 tablespoon chopped parsley 


  1. Fry shallot in vegetable shortening, then add rice, two of the hard-cooked eggs, white sauce, raw yolk of egg, and seasonings.
  2. Stir over fire till very hot, then turn out on to hot dish; pour over tomato sauce, sprinkle with parsley and garnish with remainder of eggs, and baked tomatoes.

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(Sufficient to Serve Six)

1 c. steamed or creamed rice

1/4 c. sugar

6 rings pineapple

3/4 c. whipped cream

Stir the sugar into the rice and if necessary moisten with a little cream. Shape the rice into six balls of equal size, making them so that they will be about the same in diameter as the rings of the pineapple, and place one in the center of each pineapple ring. Whip the cream with an egg whip or beater until it stands up well, and garnish each dish with the whipped cream before serving.

Another satisfactory dish may be made by combining eggs with left-over rice to form RICE PATTIES. Owing to the protein supplied by the eggs, such a combination as this may be made to take the place of a light meat dish for luncheon or supper, and, to impart additional flavor, it may be served with any sauce desired.