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Show A Culinary Duet by Soprano And Husband Results In Some Delicious Dishes By MRS. GAYNOR MADDOX Gladys Swarthout, diva of the Metropolitan opera, and her husband, hus-band, Frank Chapman Jr, like to do kitchen duets at home. Thev both cook welL both plan menus together. The recipe for rice with green peas Is one of their culinary duets. The molasses souffle Is more of their sweet music mu-sic for enthusiastic appetites. Risotte With French Oreea Peas (Serves 6) . Two cups rice (preferably Italian rice), 1 or 2 onions, 8 tablespoons butter, 2 cups graed cheese, 4 tablespoons beef marrow, fresh green peas Utt cups per portion), 3 or 4 tablespoons white wine or white grape Juice, 3 cups good beef or chicken stock, saffron, salt and pepper. Put 4 tablespoons of butter end the beef marrow In a deep frying pan and when hot add the chopped onion and cook until It begins to brown. Add the rice. Stir well and cook for 15 minutes. Add the boiling stock, white wine or grape-Juice grape-Juice and a good pinch of saffron, salt and pepper. Mix well. Simmer Sim-mer gently for 20 to 30 minutes, stirring occasionally. Cook the peas In as much beef or chicken stock as necessary until Just tender. When the rice mixture mix-ture Is ready, add the peas. Just before serving, sprinkle with the cheese and bits of butter.. Serve with Canadian bacon. In place of the peas, shrimps, chicken livers or mushrooms may be substituted. SUNDAY'S MENU BREAKFAST: Sliced bananas, ba-nanas, raw brown sugar, cream, scrambled eggs with bacon, muffins, Jam, coffee, milk. DINNER: Roast lamb, brown gravy, pan -roasted potatoes, po-tatoes, cauliflower, glazed carrots, car-rots, strawberry Jam tarts, whipped cream, coffee, milk. SUPPER: Risotte with green -peas, Italian bread, compote of fruit, cookies, tea, milk. j |