[2253—RIZ A LA GRECQUE]
Prepare some “Pilaff” rice. Add to it, per lb. of its weight one half-onion, chopped and fried in butter, together with two oz. of fat sausage-meat, divided into small portions, and two oz. of [ciseled] lettuce; cook the whole, and complete with one-quarter pint of peas, cooked “à la Française,” and one and one-half oz. of red capsicums cut into dice.
This garnish is mixed with the rice seven or eight minutes before serving.
[2254—RIZ A L’INDIENNE]
Parboil one-half lb. of Patna rice in salted water, for fifteen minutes; stirring it from time to time the while.
Drain it; wash it in several cold waters; lay it on a napkin, and set the latter on a tray or on a sieve. Dry for fifteen minutes in a steamer or in a very moderate oven.
[2255—RIZ PILAFF]
Fry one chopped half-onion and one-half lb. of Carolina rice in two oz. of butter. Stir over the fire, until the rice is well affected all over; moisten with one quart of white consommé; cover, and cook in a moderate oven for eighteen minutes. Transfer it to another saucepan as soon as it is cooked.
[2256—PILAFF RICE (For the Stuffing of Fowls)]
Pilaff rice is frequently used in stuffing fowls.