Riz à la Grecque

Ingredients

• per Ib. of its weight
• one half-onion
• two oz. of fat sausage-meat
• two oz. of ciseled lettuce
• one-quarter pint of peas
• one and one-half oz. of red capsicums

Method

1. 1

   Prepare Pilaff rice, add fried onion, sausage-meat, lettuce, peas, and capsicums.

2. 2

   Mix with rice seven or eight minutes before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 382. The excerpt below is the record exactly as published.

RIZ A LA GRECQUE Prepare some “‘ Pilaff’’ rice. Add to it, per Ib. of its weight one half-onion, chopped and fried in butter, together with two oz. of fat sausage-meat, divided into small portions, and two oz. of ciseled lettuce; cook the whole, and complete with one-quarter pint of peas, cooked “a la Francaise,” and one and one-half oz. of red capsicums

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