SAVOURY CROQUETTES OF RICE. (ENTREE.)
These are made with the same preparation as the casserole of rice
of Chapter XVIII., but it must be boiled very dry, and left to
become q\gite cold before it is used. A few spoonsful of rich white
sauce stirred into it when it is nearly tender, will improve it much.
Form and hollow the croquettes as directed in the last receipt ; fill
them with a small portion of minced fowl, partridge, or pheasant in
a thick sauce, or with a stewed oyster or two cut in quarters ; close
the rice perfectly over them ; egg, and crumb the croquettes, fry and
serve them garnished with crisped parsley. French cooks mix
sometimes a little grated Parmesan cheese with the rice at the moment
it is taken from the fire, and roll the croquettes in more after they
are egged ; they press this on and dip them again in egg, and then
into the crumbs. Raise the pan high above the fire when the cro-
* We must repeat here what we have elsewhere stated as the result of many
trials of it, that good rice will absorb and become tender with three times its own
bulk or measure of liquid. Thus, an exact half pint (or half pound) will require
a pint and a half, with an extremely gentle degree of heat, to convert it into a
thoroughly soft but firm mass ; which would, perhaps, be rather too dry for
etiquette. A pint of milk to four ounces of rice, if well managed, would answer
better.
CHAP. XIX.]
SOUFFLES, OMLETS, ETC.
387
quettes are lightly browned, that they may heat through 5 then
heighten the colour, and lift them out immediately.
RISSOLES. (ENTREE.)
This is the French name for small fried pastry of various forms,
filled with meat or fish previously cooked ; they may be made with
brioche , or with light puff-paste, either of which must be rolled ex-
tremely thin. Cut it with a small round cutter fluted or plain ; put
a little rich mince, or good pounded meat, in the centre, and moisten
the edges, and press them securely together that they may not burst
open in the frying. The rissoles may be formed like small patties,
by laying a second round of paste over the meat, or like cannelons ;
they may, likewise, be brushed with egg, and sprinkled with ver-
micelli, broken small, or with fine crumbs✪ Savoury Croquettes of Rice. They are sometimes
made in the form of croquettes , the paste being gathered round the
meat, which must form a ball.*
In fiying them, adopt the same plan as for the croquettes , raising
the pan as soon as the paste is lightly coloured. Serve all these
fried dishes well drained, and on a napkin.
From 5 to 7 minutes, or less.
VERY SAVOURY ENGLISH RISSOLES. (ENTREE.)
Make the forcemeat No. 1, Chapter VIII., sufficiently firm with
unbeaten yolk of egg, to roll rather thin on a well-floured board;
cut it into very small rounds, put a little pounded chicken in the
centre of one half, moistening the edges with water, or white of egg,
lay the remaining rounds over these, close them securely, and fry
them in butter a fine light brown ; drain and dry them well, and
heap them in the middle of a hot dish, upon a napkin folded flat :
these rissoles may be egged and crumbed before they are fried.
SMALL FRIED BREAD PATTIES, OR CROUSTADES OF VARIOUS
KINDS.
Page 345 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SAVOURY CROQUETTES OF RICE. (ENTREE.)
These are made with the same preparation as the casserole of rice of Chapter XVIII., but it must be boiled very dry, and left to become quite cold before it is used. A few spoonsful of rich white sauce stirred into it when it is nearly tender, will improve it much. Form and hollow the croquettes as directed in the last receipt ; fill them with a small portion of minced fowl, partridge, or pheasant in a thick sauce, or with a stewed oyster or two cut in quarters ; close the rice perfectly over them ; egg, and crumb the croquettes, fry and serve them garnished with crisped parsley. French cooks mix sometimes a little grated Parmesan cheese with the rice at the moment it is taken from the fire, and roll the croquettes in more after they are egged; they press this on and dip them again in egg, and then into the crumbs. Raise the pan high above the fire when the cro-
* We must repeat here what we have elsewhere stated as the result of many trials of it, that good rice will absorb and become tender with three times its own bulk or measure of liquid. Thus, an exact half pint (or half pound) will require a pint and a half, with an extremely gentle degree of heat, to convert it into a thoroughly soft but firm mass ; which would, perhaps, be rather too dry for etiquette. A pint of milk to four ounces of rice, if well managed, would answer better.
quettes are lightly browned, that they may heat through; then heighten the colour, and lift them out immediately.
RISSOLES. (ENTREE.)
This is the French name for small fried pastry of various forms, filled with meat or fish previously cooked ; they may be made with brioche, or with light puff-paste, either of which must be rolled extremely thin. Cut it with a small round cutter fluted or plain ; put a little rich mince, or good pounded meat, in the centre, and moisten the edges, and press them securely together that they may not burst open in the frying. The rissoles may be formed like small patties, by laying a second round of paste over the meat, or like cannelons; they may, likewise, be brushed with egg, and sprinkled with vermicelli, broken small, or with fine crumbs. They are sometimes made in the form of croquettes, the paste being gathered round the meat, which must form a ball.*
In fiying them, adopt the same plan as for the croquettes , raising the pan as soon as the paste is lightly coloured. Serve all these fried dishes well drained, and on a napkin.
From 5 to 7 minutes, or less.
VERY SAVOURY ENGLISH RISSOLES. (ENTREE.)
Make the forcemeat No. 1, Chapter VIII., sufficiently firm with unbeaten yolk of egg, to roll rather thin on a well-floured board; cut it into very small rounds, put a little pounded chicken in the centre of one half, moistening the edges with water, or white of egg, lay the remaining rounds over these, close them securely, and fry them in butter a fine light brown ; drain and dry them well, and heap them in the middle of a hot dish, upon a napkin folded flat : these rissoles may be egged and crumbed before they are fried.
SMALL FRIED BREAD PATTIES, OR CROUSTADES OF VARIOUS
KINDS.
Records on this page
Savoury Croquettes of RiceRissoles