Turkish Pilaf III

Turkish Pilaf III

Ingredients:
1/3 cup rice
1/2 cup cold cooked

Directions:
chicken cut in dice
3 tablespoons
butter
1/2 cup canned
tomatoes
White Stock highly
seasoned
Salt and cayenne
Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat
omelet pan, add butter, and as soon as butter is melted add rice. Cook three minutes; then add
tomatoes, chicken, and enough stock to moisten. Cook five minutes, and season highly with
salt
and cayenne. If not rich enough, add more butter.
19
Russian Pilaf
Follow recipe for Turkish Pilaf III, substituting cold cooked lamb in place of chicken, and add
a
chicken’s liver sautéd in butter, then separated into small pieces.
20
Rissoto Creole
Chapter VI − CEREALS 108
The 1918 Fanny Farmer Cookbook
3 tablespoons
butter
23/4 cups highly
seasoned Brown
Stock
1 cup rice
Canned pimentoes
Melt butter in hot frying−pan, add rice, and stir constantly until rice is well browned. Add
stock
heated to boiling−point, and cook in double boiler until soft. Turn on a serving dish, garnish
with
pimentoes cut in fancy shapes, and cover with.
21
Creole Sauce Cook two tablespoons chopped onion, two tablespoons chopped green
pepper, one tablespoon chopped red pepper, or canned pimentoes, and four tablespoons
chopped fresh mushrooms, with three tablespoons butter, five minutes. Add two tablespoons
flour, one cup tomatoes, one truffle thinly sliced, one−fourth cup sherry wine, and salt to