Home › The World's Kitchen › Pilaff of Turkey, Noni

Pilaff of Turkey, Noni

Cut the meat from the turkey left over from yesterday into half-inch pieces. Heat a tablespoon melted butter in a saucepan, add six finely chopped shallots and a sound, seeded green pepper, also finely chopped, and brown to a nice light colour, add four ounces of raw beef marrow cut into small squares, one peeled and cored apple cut in same way, brown five minutes, then add five ounces raw rice, the turkey, a pint broth, two gills pure tomato juice, half teaspoon salt and three saltspoons white pepper; lightly mix, cover pan set in oven thirty-five minutes. Remove, add two egg yolks and two tablespoons grated Parmesan cheese, drop preparation in a lightly buttered plain pudding mould and mix well. Set mould in a saucepan with hot water up to half its height, then set in oven twenty-five minutes. Remove, unmould on a dish, pour a port wine sauce around and serve.