Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Method

Take the left-over rice from the day before, and cut it into slices of proper thickness, and fry in butter to a nice brown, turning it carefully, to avoid breaking the slices. This makes an excellent breakfast dish, with Grillades a la Sauce.