383. TURKISH PILAFF, OR PILAU.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (10)
  1. Place a knuckle of veal on some slices of raw ham in a stockpot, also a roasted shoulder of lamb and a large fowl trussed for boiling.
  2. Fill up with common broth or water.
  3. Skim the broth and garnish with the usual vegetables.
  4. As soon as the fowl and lamb are done, take them up.
  5. When cold, cut the meat off the shoulder of lamb into small cutlet-like pieces, and the fowl into neatly-trimmed members.
  6. Place these in a small soup-pot with half a pound of Carolina rice, boiled in some of the consommé, after it has been clarified and seasoned with an infusion of rather less than a quarter of an ounce of hay saffron, and cayenne.
  7. Reduce the consommé to two-thirds of its original quantity.
  8. Pour the reduced consommé upon the foregoing ingredients, adding six ounces of dried cherries or Sultana raisins.
  9. Boil these together for a quarter of an hour.
  10. Send to table.
Original Text
383. TURKISH PILAFF, OR PILAU. PLACE a knuckle of veal on some slices of raw ham in a stockpot, also a roasted shoulder of lamb and a large fowl trussed for boiling; fill up with common broth or water, and having skimmed the broth, garnish with the usual vegetables. As soon as the fowl and lamb are done, take them up, and when cold cut the meat off the shoulder of lamb into small cutlet-like pieces, and the fowl into neatly-trimmed members. Place these in a small soup-pot with half a pound of Carolina rice, boiled in some of the consommé, after it has been clarified and seasoned with an infusion of rather less than a quarter of an ounce of hay saffron, and cayenne; and then having reduced the consommé to two-thirds of its original quantity, pour it upon the foregoing ingredients, adding six ounces of dried cherries or Sultana raisins; boil these together for a quarter of an hour, and send to table. If this kind of soup is very nutritious, and, from the cayenne and saffron contained in it, is calculated to give tone to the stomach.
Notes
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