Slice a large onion very thin, and divide it into shreds; then fry, it slowly until it is equally but not too deeply browned; take it out and strain the butter, and fry in it about three ounces of rice for every person who is to partake of it. As the grain easily burns, it should be put into the butter when it begins to simmer, and be very gently coloured to a bright yellow tint over a slow fire. Add it to some good boiling broth lightly tinged with saffron, and stew it softly in a copper pan for fifteen or twenty minutes. Stir to it two or three ounces of butter mixed with a small portion of flour, a moderate seasoning of pepper or cayenne, and as much grated Parmesan cheese as will flavour it throughly. Boil the whole gently for ten minutes, and serve it very hot, at the commencement of dinner as a potage.
Obs.— The reader should bear in mind what we have so often repeated in this volume, that rice should always be perfectly cooked, and that it will not become tender with less than three times its bulk of liquid.