Photo: Pille R. Priske
Ingredients
- 1/2 cup of rice thoroughly but dry
- 2 tablespoons of stock of any kind
Directions
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MRS. EUGENE PALMER, NEW ORLEANS.
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_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
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Cook ½ cup of rice thoroughly but dry, so that the grains will be separate. Remove seed and membrane from peppers, and slice crosswise. Lay them in cold salted water for 10 minutes. Fry in butter, chop, not too fine, add to the hot butter a little onion juice and about 2 tablespoons of stock of any kind. Pour over the rice and serve. Care must always be taken to remove seed and white membrane, so that neither will touch the inside of the pepper.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg