No. 631 Casserole de Riz à la Néapolitaine.
Have ready a casserole of rice as directed, then boil half a pound of riband macaroni in water ten minutes, strain it and put it in a stewpan, cut up a braised fowl, (or the remains of some poultry from a previous dinner,) in as large pieces as possible, which put in the stewpan, with the macaroni and a quarter of a pound of lean ham, cover with a pint of very strong beef gravy; let all boil together a few minutes, then add a quarter of a pound of grated Parmesan cheese, a tablespoonful of tomata sauce (No. 37), and a little cayenne pepper, pour it in the casserole, egg and bread-crumb the top, put it in the oven twenty minutes and serve.