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½ cup canned tomatoes

½ cup cold cooked chicken cut in dice

White Stock highly seasoned

Salt and cayenne

Cook rice in boiling salted water, drain, and pour over hot water to thoroughly rinse. Heat omelet pan, add butter, and as soon as butter is melted add rice. Cook three minutes; then add tomatoes, chicken, and enough stock to moisten. Cook five minutes, and season highly with salt and cayenne. If not rich enough, add more butter.

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Follow recipe for Turkish Pilaf III, substituting cold cooked lamb in place of chicken, and add a chicken’s liver sautéd in butter, then separated into small pieces.

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3 tablespoons butter

1 cup rice

2¾ cups highly seasoned

Brown Stock

Canned pimentoes

Melt butter in hot frying-pan, add rice, and stir constantly until rice is well browned. Add stock heated to boiling-point, and cook in double boiler until soft. Turn on a serving dish, garnish with pimentoes cut in fancy shapes, and cover with

Creole Sauce.