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Turkish Pilaf
Cook one cup rice with one cup each of stock and tomato; when tender sauté in four tablespoons butter, season with salt and paprika. Serve hot on buttered toast.
The chocolate house's complete cookbook, c.1907 — from the value of food to the body through chafing-dish delicacies.
Home › Entrées › Turkish Pilaf
Cook one cup rice with one cup each of stock and tomato; when tender sauté in four tablespoons butter, season with salt and paprika. Serve hot on buttered toast.