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page 49
to taste. To this finally add the water and continue cooking until the rice is
done. The remaining water of the Pilaf, if there is any, may be evaporated by
placing the vessel in a hot oven, uncovered.
10. BULGARIAN PILAF.
BULGHAR PILAF.
Ingredients:
Stock ............................................ 5 cupfuls.
Rice ............................................. 2 cupfuls.
Lamb Kidneys ...................................... 4, fresh.
Cress ............................................ 1/2 bunch.
Butter .................................... 2 tablespoonfuls.
Onion ............................................. 1 medium.
Salt and pepper, to taste.
Method:
In a deep vessel place the washed rice, the butter, the kidneys, well chopped,
also the onion and the cress, finely cut. Season to taste, add the broth, mix
well and boil over moderate fire. After it is done, place the vessel, uncovered,
in a hot oven to cause the remaining moisture to evaporate.
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