Chapter XVIII · Vegetables and Farinaceous Products · No. 2255
2255—Riz Pilaff
Fry one chopped half-onion and one-half lb. of Carolina rice in two oz. of butter. Stir over the fire, until the rice is well affected all over; moisten with one quart of white consommé; cover, and cook in a moderate oven for eighteen minutes. Transfer it to another saucepan as soon as it is cooked.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2255, p. 667. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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