Rice Croquettes (another way). — Take
half a pound of rice, and boil it in a quart of
milk till tender, add four ounces of butter, six
yolks of eggs, and three spoonfuls of sugar ;
let these ingredients boil a few minutes, and
then leave the mixture to get cold. If liked, a
spoonful of orange-flower water or grated
lemon-peel may be ad✪ Rice Croquettes (another way)ded. When quitecold,
cut the preparation into the shape and si ;e of
sausages ; roll these in egg beat up, strew them
with bread-crumbs, and bake of a fine brown
colour.
Rice Croquettes, Fowl, &c. {see Fowl
and Rice Croquettes).
Rice Croquettes, Plain. — Wash a
pound of rice in several waters. Dry it in a
cloth, and put it in a saucepan with haK a pint
of milk, a quart of cold water, and a little salt.
Let it simmer gently until it is soft, thick, and
dry, then spread it on a dish to cool. Form it
into balls or corks, dip these into the yolks of
two eggs✪ Rice Croquettes, Plain well beaten, and afterwards into
bread finely grated, and passed through a coarse
aieve. Lay the croquettes in the frying basket,
and plunge them into hot fat. Turn them over
that they may be equally coloured, and fry
them till they are a bright golden brown.
Drain them before the fire on a napkin or on
blotting-paper, and serve them very hot piled
high on a dish. Time to fry, five minutes.
Probable cost, Is. Sufficient for ten or eleven
persons.
Rice Croquettes, Savoury.— Boil half
a pound of rice till it is thick, soft, and dry,
drain it, and, if liked, mix with it when it is
taken from the fire a spoonful of grated
Parmesan, a pinch of powdered mace, and a
little white pepper. Let it get quite cold, then
form it into balls, inserting in the centre of
each ball a spoonful of any savoury mince✪ Rice Croquettes, Savoury, such
as turkey, fowl, rabbit, or oysters, stewed for a
few minutes in thick white sauce. Cover the
mince entirely with the rice, dip the croquettes
in egg and bread-crumbs, and fry them as
before. The rice may be boiled in milk, water,
or stock, and seasoned in accordance with the
mince which is to be served with it. If boiled
in water a few spoonfuls of rich white sauce
stirred into it when it is almost dry enough will
greatly improve it. Time to fry, five to seven
miautes. Sufficient for five or six persons.
Rice Croquettes, Sweet.— Wash half
a pound of Carolina rice, and throw it into
boiling water for five minutes. Drain and dry
it, and let it cool. Put it into a good-sized
saucepan with the thin rind of half a fresh
lemon, half a pound of loaf sugar, a small slice
of butter, and three pints of milk. Let it
simmer gently until the rice is soft, thick, and
dry, then spread it on a dish to cool. Beat the
yolks of two eggs✪ Rice Croquettes, Sweet briskly. Form the rice into
the shape of corks about an inch and a half
long, or into balls, then dip them first into
beaten egg, and afterwards into finely-grated
bread-crumbs. Lay them in the frying basket,
plunge them into very hot fat, and fry them,
very quickly until they are brightly browned.
Drain them, sprinkle white sugax over them,
Page 1547 · 4 recipe records on this page
Presented as published in 1892. 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
Rice Croquettes (another way). — Take half a pound of rice, and boil it in a quart of milk till tender, add four ounces of butter, six yolks of eggs, and three spoonfuls of sugar ; let these ingredients boil a few minutes, and then leave the mixture to get cold. If liked, a spoonful of orange-flower water or grated lemon-peel may be added. When quitecold, cut the preparation into the shape and size of sausages ; roll these in egg beat up, strew them with bread-crumbs, and bake of a fine brown colour.
Rice Croquettes, Fowl, &c. {see Fowl and Rice Croquettes).
Rice Croquettes, Plain. — Wash a
pound of rice in several waters. Dry it in a cloth, and put it in a saucepan with haK a pint of milk, a quart of cold water, and a little salt. Let it simmer gently until it is soft, thick, and dry, then spread it on a dish to cool. Form it into balls or corks, dip these into the yolks of two eggs well beaten, and afterwards into bread finely grated, and passed through a coarse aieve. Lay the croquettes in the frying basket, and plunge them into hot fat. Turn them over that they may be equally coloured, and fry them till they are a bright golden brown. Drain them before the fire on a napkin or on blotting-paper, and serve them very hot piled high on a dish. Time to fry, five minutes. Probable cost, Is. Sufficient for ten or eleven persons.
Rice Croquettes, Savoury.— Boil half a pound of rice till it is thick, soft, and dry, drain it, and, if liked, mix with it when it is taken from the fire a spoonful of grated Parmesan, a pinch of powdered mace, and a little white pepper. Let it get quite cold, then form it into balls, inserting in the centre of each ball a spoonful of any savoury mince, such as turkey, fowl, rabbit, or oysters, stewed for a few minutes in thick white sauce. Cover the mince entirely with the rice, dip the croquettes in egg and bread-crumbs, and fry them as before. The rice may be boiled in milk, water, or stock, and seasoned in accordance with the mince which is to be served with it. If boiled in water a few spoonfuls of rich white sauce stirred into it when it is almost dry enough will greatly improve it. Time to fry, five to seven minutes. Sufficient for five or six persons.
Rice Croquettes, Sweet.— Wash half a pound of Carolina rice, and throw it into boiling water for five minutes. Drain and dry it, and let it cool. Put it into a good-sized saucepan with the thin rind of half a fresh lemon, half a pound of loaf sugar, a small slice of butter, and three pints of milk. Let it simmer gently until the rice is soft, thick, and dry, then spread it on a dish to cool. Beat the yolks of two eggs briskly. Form the rice into the shape of corks about an inch and a half long, or into balls, then dip them first into beaten egg, and afterwards into finely-grated bread-crumbs. Lay them in the frying basket, plunge them into very hot fat, and fry them, very quickly until they are brightly browned. Drain them, sprinkle white sugax over them,
Records on this page
Rice Croquettes (another way)Rice Croquettes, PlainRice Croquettes, SavouryRice Croquettes, Sweet