Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-11-04
Table and Kitchen.
How to Make Pflaus OF Many
Countries

Countries.
Varieties of this dish are very common
among all the populations dwelling in eoun-
tries bordering on or near the Mediterra-
mean, from Spain to the Levant. 1t consists
chiefly of rice lightly boiled in broth of a
fowl or veal This basis is very susceptible
of various slight notifications and addi-
tions of fowl or lamb. or fowl and lamb
mixed, or capen, or turkey. Some put thin
slices Of bacon, grated beef or ham, a
little curry powder, fried onions, nlush-
rooms, etc. into the piiau pct, but this is
not admissible in making the true oriental
creation. as pilau Is strictly a Mussuiman
dish. The true Turkish piiau. or pilaff--
"TurSiah Pilawo'---is made Of rice boiled for
five minutes in water. drained; then placed
In stewpan with butter, salt and pepper
to taste. stirred we'll, adding by degrees,
about half a pint OF good fowl broth. In
about fifteen or twenty minutes the rice
should be properly done and each grain
swelled out and separate.
However. dish OF boiled rice having a
sort or culinary affinity to veal and poultry
Is Well fitted tie form q wholesome basis for
dishes into which these meats may be in
troduced. furnishing pleasant flavor and
odor to an otherwise rather insipid dish
Rice Is well fitted also to be the vehicle
for producing fnnumerabie fayors and
doors as we'll as colors at the table and
capable OF furnishing various dishes. ac-
cording to treatment. and the materials for
addition that are available in the different
localities.
A Real Indian Pilau.
The following is recipe for pliau brought
from India by an English officer: Take one
seer u2 ounces) of good rice, one seer of
butter, two fowls half pound of sultana
ralsins. about three tablespoonfuIs of al
dc Of rnfx nf oil
powdered mace. cardamons. cloves: enc to-
lah (one-fortieth of a peund) of saffron, two
ounces ginger, one ounce salt half ounce
OF whole black pepper, one whole onion. one
pound of dhiey (curds), Boil the rice until
it is half done; fry the onion brown in the
butter, take. out put in the raisins and fry
or boil them. Then cut the fowl to pieces
and rub with the ginger and dhiey, and
allow to remain for two hours. Put some
butter in the bottom of a casserole, over
this layer of rice, and attribute over this
some of the onion, raisns and almonds;
sprinkle with saffron and water, then put In
a layer of meat. and SO on alternately till
the vessel is filled: then pour the butter
over it; cover the casserole and close t
with paste SO that no steam will escape;
put it between a slow top ard bottom or
braising heat, or in the oven and cook three
hours
Turkish Pilau.
Throw pound of rice into a quart of
Set over slow fire and when all the water
Is absorbed, pour quickly over the rice
eight ounces Of boiling butter Cover the
pan closely to prevent the steam from g.
Gaping and set it over a moderate FIRE for
nearly half an hour; then stir up lightly
with silver fork to separate the g:airs,
Arrange 1t In dome shape in the center OF
a hot dish.
Rice Pilau
Boil one cup rice in quart of sailed
water nearly done, drain and throw into
a pint of boiling chicken broth; add half a
cup of tomato pulp. When done. add two
tabiespoonfuls of melted butter. salt and
paprica to taste and one teaspoonful OF
curry. press into a heated buttered mold:
then turn out on hot dish and serve
A Turkish Pilau
Put one cup of stewed, strained tomato
in a saucepan with one cupful of stock,
highly season with salt, pepper. minced
onion and green peppers. Boil and add one
cupful of washed rice; stirring lightly with
a fork until absorbed. then add small half
cup of butter. Steam in a double boiler for
twenty minutes. Remove the cover and put
a folded napkin over the top of boiler to al
low the steam to escape. Serve as vege-
table with cold cooked meat. or poultry.
Mutton Pilau, Sultana Style
Wash one pound Of rice. put 1t In cloth
and tie up, leaving room for the rice to
swell. Cut quarter of pound of the best
part of mutton in small pieces, put them in
a saucepan with one quart of water; place
over the fire until 1t boils. Then skim the
liquor: move to the side OF the fire and SIM
mer for half an hour; strain the liquor off
into a basin, add four ounces Of butter to
the meat and fry until nicely Drowned. Re-
turn the liquor to the saucepan with two
tabespoonfuls of peeled pistachios and one
tablespoonful of washed currants; add a
small quantity of mixed spices. Mince two
ounces of mutton and fry 1t in butter until
Drowned. then add to the other ingredients.
When the liquor boils put In the rice. place
over a moderate fire and simmer until soft.
When done arrange tastefully on a hot dish
and serve at once.
Chicken Piiau.
Select a chicken weighing about two
pounds. SINCE and draw 1t. wipe we'll with
damp cloth: cut into twelve parts of equal
size. Put these into stewpan with an
ounce of butter and brown; add one chopped
onion, one green pepper and cook six min