|
Classic
Cook Books
< last page | next page >
page 198
vessel add to it the chopped onions which should first be fried in the olive oil
(or butter) until light brown, a little water, and after seasoning the whole to
taste, simmer on a slow fire until well done.
26. CANNED CAULIFLOWER WITH OLIVE OIL.
KOUTOU CARNABIT YAGHLI.
Ingredients:
Cauliflower ......................... 1 can.
Dry Onions ..................... 2, medium.
Olive Oil ........... 2 to 3 tablespoonfuls.
Salt and pepper, to taste.
Method:
Heat the olive oil, cut the onion into it and fry for fifteen minutes or more.
Then pour over this the contents of the can of cauliflower cut into egg-sized
pieces. Season to taste and let simmer on a slow fire for 10 to 15 minutes. If
necessary add some plain warm water during the time of boiling. Serve it hot or
cold.
< last page | next page >
Classic
Cook Books
|
