Tomato Pillau

Ingredients

• Slice x or 2 small onions
• 2 oz. of butter
• 1 pint of tomato puree
• 1 pint of vegetable stock
• season with salt and pepper
• £ lb. of well-washed rice
• 2 oz. of fresh butter

Method

1. 1

   Slice x or 2 small onions, and fry them in a stew-pan to a golden brown in 2 oz. of butter.

2. 2

   Add 1 pint of tomato puree and 1 pint of vegetable stock.

3. 3

   Season with salt and pepper, and bring to the boil.

4. 4

   Skim, and add £ lb. of well-washed rice, and cook gently until the liquor is almost absorbed.

5. 5

   Melt 2 oz. of fresh butter in a stew-pan, when hot add the rice, and stir over the fire for a few minutes.

6. 6

   Cover the pan, and place it on the stove for about 15 minutes.

7. 7

   Dish up and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 93. The excerpt below is the record exactly as published.

Tomato Pillau. Slice x or 2 small onions, and fry them in a stew- pan to a golden brown in 2 oz. of butter. Add 1 pint of tomato puree and 1 pint of vegetable stock. Season with salt and pepper, and bring to the boil. Skim, and add ^ lb. of well- washed rice, and cook gently until the liquor is almost absorbed. Melt 2 oz. of fresh butter

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