| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Lamb, Meats | 4 | Servings |
INGREDIENTS
| 2 | lb | Lean boned breast of lamb |
| 10 | Onions | |
| 1 1/2 | oz | Lard or shortening |
| 1/2 | pt | Boullion |
| 4 | Tomatoes | |
| 1 | Bay leaf | |
| Paprika | ||
| 3 1/2 | oz | Rice |
| 1 | Lemon, juice of | |
| Salt | ||
| Pepper |
INSTRUCTIONS
Cut the meat in 2-inch cubes. Peel the onions. Heat the lard in a deep pan and add the meat and onions. Cook 15 minutes over a moderately high heat for 15 minutes, stirring constantly. Add the boullion and continue cooking 5 minutes. Add the tomatoes, peeled and quartered, the bay leaf, and a good pinch of paprika and season with salt and pepper. Cook 10 minutes. Add enough boilking water to cover and remove the bay leaf and the onions. Keep the onions warm. Add the rice, cover, and cook 20 minutes. Season with salt, pepper, and a little lemon juice. Serve on a heated platter with the onions. Source: Good French Cooking Author : Mapie, Comtesse Guy de Toulouse-Lautrec Typed by: Jan Kulbe Submitted By JAN KULBE On 12-13-94 (1616)
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