| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean boned breast of lamb |
| 10 |
sm |
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)
A Message from our Provider:
“No one can ignore Jesus forever”