Creole Pilaff

Ingredients

• 2 fowls of moderate size
• 1/4 of a pound of bacon
• 1 teaspoonful of salt
• 1/4 of a teaspoonful of pepper
• 2 quarts of boiling water
• 1/4 of a cupful of well-washed rice

Method

1. 1

   Disjoint chicken and simmer with bacon, salt, and pepper in boiling water until tender.

2. 2

   Remove chicken, add rice to broth, cook until almost done, then return chicken to heat through.

3. 3

   Serve with chicken in the center and rice as a border.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 53. The excerpt below is the record exactly as published.

Creole Pilaff. Clean and disjoint 2 fowls of moderate size, put into a kettle with ^ of a pound of bacon, i teaspoonful of salt, ^ of a tea- spoonful of pepper, and 2 quarts of boiling water, cover and simmer until very tender. Take out the chicken and return the broth to the fire adding J^ of a cupful of well- washed rice. Cook until the rice is almost done, then lay in the chicken again to heat through. Serve on a platter, the chicken in the centre and the rice as a border. A very little chopped green pepper is sometimes added. 6. — Macaroon Pudding. For macaroon pudding crumble ^ of a pound of stale macaroons and pour over them I pint of scalded milk. Let stand for ten minutes, then add 2 yolks and 2 whole eggs beaten with ^ of a cupful of granulated sugar and i teaspoonful of vanilla. Pour into a baking dish and bake in a moderate oven until just set. Cover with a meringue made 191 DecemBer^ by whipping together the 2 reserved whites and 2 tablespoonfuls of powdered sugar; dust with a little more sugar and return to the oven until browned. 7. — Oyster Toast. Pick over and drain 4 small oysters. In a saucepan prepare a pint of thin sauce^ using I large tablespoonful each of butter and flour, I pint of milk, ^ of a teaspoonful of salt and ^ of a teaspoonful of pepper. Scald the oyster liquor separately, skim carefully and add to it I teaspoonful of butter. Have ready 8 or 10 slices of thin crisp toast, dip each into the hot oyster liquor and lay on a heated platter. Drop into the sauce the drained oysters and stir over the fire until they are plump and well ruffled. Pour at once over the oysters and send to the table. 8.— Relichen. Relichen is an old-time but very good dish which is still highly popular in certain sec- tions of Pennsylvania and other states. Plain tripe is selected and after being boiled until tender it is cut into pieces three by seven inches ; these are doubled and sewed to form 192 December^ little bags. A stuffing is made by adding to each quart of chopped raw beef i cupful of raw fat pork^ ^ of an onion chopped fine, I teaspoonful of celery seed, ^ of a bay leaf rubbed to a powder, i tablespoonful of salt and I teaspoonful of pepper. The bags are filled with this, sewed up and boiled gently in salted water for four hours. They are then transferred to spiced vinegar and left for six days, when they are ready to slice and serve cold. g. — Baked Indian Pudding. The old-fashioned Indian pudding is simply made but requires long, slow cooking to de- velop its fine flavor. Boil i quart of milk, sift into it with the hand ^ of a cupful of corn-meal and stir until smoothly thickened, then cook for ten minutes. Stir into it i cupful of molasses, i teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.