| 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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