Riz à l'Indienne

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

an ounce of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
turmeric powder to colour the rice well ↝ Spices, turmeric, ground [Spices and Herbs]
shrimps that have been tossed in butter ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
a seasoning of Nepal pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
Strips of red and green chillies ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
pieces of fried capsicum ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]

Instructions (6)

Commence as laid down for riz à l'Italienne, using an ounce of fresh butter.
Omit the tomato pulp.
Instead of the grated cheese, stir in sufficient turmeric powder to colour the rice well.
Garnish with shrimps that have been tossed in butter with a seasoning of Nepal pepper.
Strips of red and green chillies may be introduced.
To many pieces of fried capsicum might be agreeable.

Original Text

Riz à l'Indienne :—Commence as laid down for riz à l'Italienne, using an ounce of fresh butter. Omit the tomato pulp, and instead of the grated cheese, stir in sufficient turmeric powder to colour the rice well, and garnish with shrimps that have been tossed in butter with a seasoning of Nepal pepper. Strips of red and green chillies may be introduced, and to many pieces of fried capsicum might be agreeable.

Notes

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