|
Classic
Cook Books
< last page | next page >
page 42
1. PILAF, PLAIN.
PILAF SADEH.
Ingredients:
Stock .............................................. 5 cupfuls.
Rice ............................................... 2 cupfuls.
Butter ...................................... 2 tablespoonfuls.
Salt and pepper, to taste.
Method:
In one deep vessel, fry well the washed rice in the butter, then add the broth.
Season to taste and boil over strong fire. When nearly done, slow up the fire
under the vessel and cover the pilaf with a piece of white muslin under the lid,
falling a little over the brim of the vessel in order to prevent the steam
falling back into the vessel. After 5 to 10 minutes stir the rice lightly with
the aid of a perforated spoon, and put into hot oven until all its moisture is
evaporated and the rice remain almost dry.
Cracked wheat may be used instead of rice.
2. PILAF, PLAIN. Another Style.
PILAF SADEH.
Ingredients:
Stock ............................................... 5 cupfuls.
Rice ................................................ 2 cupfuls.
Butter ....................................... 2 tablespoonfuls.
Salt and pepper, to taste.
< last page | next page >
Classic
Cook Books
|
