|
Classic
Cook Books
< last page | next page >
page 41
PILAFS
PILAF.
The so-called "Turkish Pilaf," in its many varieties, is one of the best known
and most popular dishes among the Oriental peoples. It is prepared with broth
and rice, or cracked wheat instead. It might be said that Pilaf is plain thick
soup, were it not for certain diversities in its composition which make it quite
different from ordinary soup.
The stock or broth used for Pilafs is either of plain meat or chicken and
turkey--it can be of game as well.
Dressings of certain kinds and flavors are also used in the making of Pilafs.
In the Orient, with frugal people, a Pilaf made of cracked wheat often takes the
place of a meal, or acts as the principal dish at a dinner.
Pilafs, the rules for making which are given below, may be easily prepared if
the directions are carefully and intelligently followed.
Like soups, they must always be served hot and eaten either with spoon or fork.
< last page | next page >
Classic
Cook Books
|
