Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 177

Table of Contents

⅓ cup rice

3 tablespoons butter

½ cup canned tomatoes

½ cup cold cooked chicken cut in dice

White Stock highly seasoned

Salt and cayenne

Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat omelet pan, add butter, and as soon as butter is melted add rice. Cook three minutes; then add tomatoes, chicken, and enough stock to moisten. Cook five minutes, and season highly with salt and cayenne. If not rich enough, add more butter.