1/4 lb. butter
1 c. fine noodles
1 1/2 c. raw rice
3 c. chicken consomme
1/4 c. blanched almonds, butter for sauce

Melt butter and saute rice and noodles until brown. Add soup and salt; stir well. Cook in covered skillet 40 minutes over very small flame until water is absorbed. Sprinkle almonds over rice and serve hot. Serves 6-8.