Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 176

Table of Contents

½ cup washed rice

¾ cup tomatoes, stewed and strained

1 cup Brown Stock, highly seasoned

3 tablespoons butter

Add tomato to stock, and heat to boiling-point; add rice, and steam until rice is soft; stir in butter with a fork, and keep uncovered that steam may escape. Serve in place of a vegetable, or as border for curried or fricasseed meat.