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Risotto alla Parigina

Ingredients:  Risotto all'Italiana, game, sauce, butter.

Preparation:
Make a good risotto, and when cooked pour it into a fireproof dish, let it get cold, and then cut it out with a dariole mould, or else form it into little balls about the size of a pigeon's egg.  

Fry these in butter and serve with a rich game sauce poured over them.
 
 

By Mrs. W.G.Waters from the Cook's Decameron: A Study In Taste
 

 

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