Put on your rice to boil. Make a tomato sauce by stewing them gently, and then rubbing them through a sieve; this makes a purÉe, which you must put back to heat with pepper and salt and a small quantity of made mustard. Then grate some parmesan, or failing that, some GruyÈre cheese. Take off the rice, drain it, keeping it hot, put it on a dish and pour over it your purÉe. Then sprinkle the grated cheese thickly on top of all.

[Pour la Patrie.]