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page 130
7. OVEN-ROAST WITH RICE.
PIRINTCHLI FOUROUN.
Ingredients:
Meat.......... 2 to 3 pounds of beef, mutton or lamb.
Rice ..................................1/2 cupful.
Tomatoes...... 2 to 3, ripe (or 4 to 5 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.
Method:
Boil the meat in a little plain water, taking the scum off. When it is half done
place it with the rice and its little broth in a deep vessel--the rice under the
meat; over this add the juice of the tomatoes. Season to taste and roast in a
moderately hot oven until well done and the water evaporated.
Serve it hot with a vegetable salad.
8. BRAISED QUAIL.
BELDIRJIN SALMASSI.
Ingredients:
Quails.... 2 (any other small fowl if so desired).
Butter ......................... 2 tablespoonfuls.
Dry Onions ............................ 2, medium.
White Wine ............................. 1 cupful.
Hazel Nuts ........................... 1/2 cupful.
Salt and pepper, to taste.
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