Chapter XVIII · Vegetables and Farinaceous Products · No. 2257
Built upon: No. 2255Riz Pilaff
2257—Riz Pilaff à la Turque
Prepare some pilaff rice as directed under No. 2255, Riz Pilaff, and, while it is cooking, add to it enough saffron to make it of a nice, golden colour. When cooked, add four oz. of peeled and concassed tomatoes to it.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2257, p. 667. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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