Pilau of Rice for Fast Day
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 90. The excerpt below is the record exactly as published.
Pilau of rice for fast day. Mulet grillé à la maître d’hôtel. Broïled mullet à la maître d'hôtel. Haricot de macreuse. Haricot of black diver. Carpes frites. Fried carp. Pommes de terre à la sauce blanche, Potatoes with white sauce, Omelette soufflée, Omelet soufflé. Pilau of rice for fast day. This is a daily dish amongst the Turks. Boil your rice in salt and water, fix on the lid of the saucepan very tight, and leave on the fire until the rice has absorbed all the water ; when done, make a well in the centre of the rice with a wooden spoon, add a large lump of fresh butter
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