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page 24
to taste, boil it in broth for 25 to 30 minutes. The quantity of the rice, in
proportion to that of the broth, is dependent on the thickness or thinness of
the soup required. Serve hot and with lemon.
5. RICE-SOUP WITH DRESSING.
PIRINTCH TCHORBA TERBIEHLI.
Ingredients:
Stock .................................................. for 6 plates.
Rice ......................................................1/4 cupful.
Egg ................................................................1.
Lemon ..............................................................1.
Salt and pepper, to taste.
Method:
Prepare the rice-soup as directed in the foregoing recipe, and then add to it
the dressing as described in Style No. 3.
6. RICE-SOUP WITH DRESSING. Another Style.
PIRINTCH TCHORBA TERBIEHLI.
Ingredients:
Stock..................................................... for 6 plates.
Rice ....................................................... 1/4 cupful.
Butter ................................................ 1 tablespoonful.
Onion ................................................ 1/2 or 1, medium.
Salt and pepper, to taste.
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