3 cups rice, cooked
1/4 cup olive oil
2 cups milk
1/4 cups almonds, chopped
1/2 cup Parmesan cheese, grated
2 tablespoons green pepper, minced
4 tablespoons flour
1 teaspoon flour
1 teaspoon salt
3 eggs, hard-boiled and sliced
parsley

Brown green pepper in hot olive oil, blend in flour, and add milk gradually, stirring until thickened.

Add salt, nuts, cheese, and heat through, mixing well.

Pack the hot rice into oiled custard cups to mold.

Turn out onto hot platter, and cover the molded rice with the hot sauce.

Serve garnished with egg and springs of parsley.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Paul Cezanne: Nature morte a la soupiere, 1877.

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