Fillet of Turkey with Rice

Ingredients

• Put 1 cup of clear chicken or turkey stock into a saucepan
• add a cup of rice
• Yz teaspoon of onion juice
• the same of salt
• add 2 tablespoons of butter
• 1 tablespoon of grated cheese
• Heat 5 or 6 spoons of pure salad oil

Method

1. 1

   Skin the breast of a plump turkey and slice it.

2. 2

   Dip in beaten egg, then in salted and peppered cracker crumbs.

3. 3

   Cook rice in stock with onion juice and salt until absorbed.

4. 4

   Add butter and cheese.

5. 5

   Heat oil and cook fillets until brown.

6. 6

   Serve with rice.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 198. The excerpt below is the record exactly as published.

FILLET OF TURKEY WITH RICE.— Skin the breast of a plump turkey, and slice away the breast. Use a sharp knife, and hold it almost horizontal while you work. The slices should be nearly y^ an inch thick, and as nearly uniform in size as possible. Dip in beaten ^%^, then in salted and peppered cracker crumbs; again in the t^Zt and once more in the crumbs. Set on ice, while you cook the rice. Put 1 cup of clear chicken or turkey stock into a saucepan; add a cup of rice, Yz teaspoon of onion juice, and the same of salt, and simmer slowly until the liquid is absorbed. When the rice is tender, add 2 tablespoons of butter, 1 tablespoon ot grated cheese, and season to taste. Cover, and let it stand at the side of the fire until the fillets are ready. Heat 5 or 6 spoons of pure salad oil

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