57. Tomatoes with Rice.
—The same as for No. 56, using three tablespoonfuls of raw rice twenty minutes before serving instead of the cooked spaghetti.
58. Tomatoes à l’Andalouse.
—Boil together in a saucepan one pint of tomato sauce (No. 205), and three pints of consommé (No. 100). Add half a tablespoonful of salt and a teaspoonful of pepper; then put in two tablespoonfuls of tapioca, stirring it well all the time. Cook for fifteen minutes, and add twelve chicken quenelles (No. 226); then serve.