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The 1918 Fanny Farmer Cookbook
1
7
Turkish Pilaf II
/2 cup washed
rice
1
1
cup Brown Stock,
highly seasoned
/4 cup tomatoes,
3
stewed and
strained
3
tablespoons butter
Add tomato to stock, and heat to boiling−point; add rice, and steam until rice is soft; stir in
butter
with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as
border for curried or fricasseed meat.
1
8
Turkish Pilaf III
1
3
/3 cup rice
1
/2 cup cold cooked
chicken cut in dice
tablespoons
butter
/2 cup canned
tomatoes
1
White Stock highly
seasoned
Salt and cayenne
Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat
omelet pan, add butter, and as soon as butter is melted add rice. Cook three minutes; then add
tomatoes, chicken, and enough stock to moisten. Cook five minutes, and season highly with
salt
and cayenne. If not rich enough, add more butter.
1
a
2
9
Russian Pilaf
Follow recipe for Turkish Pilaf III, substituting cold cooked lamb in place of chicken, and add
chicken’s liver sautéd in butter, then separated into small pieces.
0
Rissoto Creole
Chapter VI − CEREALS
108
Page
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