Plovers with Rice (Pluviers en Pilaff)

Ingredients

• 3 plovers
• 3 oz. rice
• 2 oz. butter
• A little saffron
• 2 table-sps. chopped onion
• Salt
• Pepper
• A pinch of nutmeg
• U gills light stock
• 2 table-sps. tomato sauce or puree

Method

1. 1

   Prepare and truss the birds as for roasting.

2. 2

   Heat the butter in a stewpan, put in the plovers, and brown them slowly on all sides.

3. 3

   Then lift them out, put in the chopped onion, and allow it to take a light brown colour.

4. 4

   Add the rice, washed and blanched, the tomato puree, stock, and seasonings.

5. 5

   Bring to the boil, cook a few minutes, and then return the plovers.

6. 6

   Put a tight-fitting lid.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 487. The excerpt below is the record exactly as published.

Plovers with Rice (Pluviers en Pilaff) 3 plovers. 3 oz. rice. 2 oz. butter. A little saffron. 2 table-sps. chopped onion. Salt. Pepper. A pinch of nutmeg. U gills light stock. 2 table -sps. tomato sauce or pure

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