When done take them from the fat, place them for a
moment upon a piece of kitchen paper to drain, arrange
them neatly in a napkin folded in cup shape, and garnish
with parsley.
Rice Croquettes.— One quart of milk, three-quar-
ters pounds of rice, three ounces of sugar, one teaspoon-
ful of lemon juice, two eggs, four tablespoonfuls of bread
crumbs, one-half saltspoonful of salt.
Wash the rice thoroughly, put it into a saucepan and
pour over it the milk. Cover the saucepan closely, and
putting it over the fire without having stirred the contents
let aU simmer slowly for twenty minutes. At the end of
this time remove the saucepan from the fire, Stir in the
yolks of eggs, lemon juice, salt, and ^half of the sugar, beat
all thoroughly together and turn out, when mixed, the
compound into a bowl and let it stand until it becomes
thoroughly cool. When this mixture is quite cold, mould
it into small equal-sized balls, beat the whites of egg until
quite light, and dip the balls therein.
Roll them in the bread crumbs which must have
been placed upon a sheet of kitchen paper for this pur-
pose, and throwing the croquettes from this into hot clari-
i'led fat or lard, let them fry for two minutes.
When done take them from the fat, place them upon a
sheet of kitchen paper to drain for a moment, and serve
them in a folded napkin with the remainder of the sugar
sprinkled over them.
NOTKS — If it is preferred, these croquettes can be made without
the sugar, and if so done a little more salt may be used.
It must be observed that the rice is not to be stirred when boiled
I2S CHOQUMTTES AND PRITTSRS.
for this preparation, otherwise the grains will be broken and the dan-
ger be incurred of its sticking fast to the bottom of the saucepan, and
so scorching.
Crab Croquettes. — Two crabs, three ounces of
butter, three ounces of flour, one-half pint of milk, one
teaspoonful of Anchovy sauce, four tablespoonfuls of
bread crumbs, one egg, one-half teaspoonful of pepper,
one teaspoonful of salt, one grain of cayenne.
Throw the crabs into boiling water and let them boil
for fifteen minutes. Remove the meat from the shells-
and chop it coarsely.
Melt the butter in a saucepan, stir into it the flour and
add to this by degrees the milk. When this is brought to
the boilirig point let it boil for two minutes thereafter, and
take it from the fire.
Throw into the saucepan the meat from the crabs,
add to the mixture thus formed, the cayenne, salt, pepper
and Anchovy sauce, and when thoroughly mixed turn it
out upon a plate and allow it to cool.
When quite cold form the compound into small equal
rolls three inches in length, beat the egg and dip each
roll therein, after which they must be placed upon the
bread crumbs which must be prepared upon a sheet of
kitchen paper for the purpose, and rolled therein from
side to side until each croquette is blanketed with the
crumbs.
Drop them into hot clarified fat or lard and fry them
for two minutes ; taking them from the fat drain them for a
moment upon a sheet of kitchen paper, serve them in a
folded napkin garnished with sprigs of parsley.
Croquettes of Shad-Roe. — Four medium sized
shad-roe, two boiled potatoes, one ounce of butter, one
CROQ, UE TTES OF SALMON. \ ig
ounce of flour, one gill of cold water, one tablespoonful
of chopped parsley, one teaspoonful of salt, one-half tea-
spoonful of pepper, one teaspoonful of lemon-juice✪ Rice Croquettes, two
hard boiled eggs, one raw egg, four tablespoonfuls of
bread crumbs.
Page 57 · 3 recipe records on this page
Presented as published in 1902. 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
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When done take them from the fat, place them for a
moment upon a piece of kitchen paper to drain, arrange
them neatly in a napkin folded in cup shape, and garnish
with parsley.
Rice Croquettes.— One quart of milk, three-quar-
ters pounds of rice, three ounces of sugar, one teaspoon-
ful of lemon juice, two eggs, four tablespoonfuls of bread
crumbs, one-half saltspoonful of salt.
Wash the rice thoroughly, put it into a saucepan and
pour over it the milk. Cover the saucepan closely, and
putting it over the fire without having stirred the contents
let aU simmer slowly for twenty minutes. At the end of
this time remove the saucepan from the fire, Stir in the
yolks of eggs, lemon juice, salt, and ^half of the sugar, beat
all thoroughly together and turn out, when mixed, the
compound into a bowl and let it stand until it becomes
thoroughly cool. When this mixture is quite cold, mould
it into small equal-sized balls, beat the whites of egg until
quite light, and dip the balls therein.
Roll them in the bread crumbs which must have
been placed upon a sheet of kitchen paper for this pur-
pose, and throwing the croquettes from this into hot clari-
i'led fat or lard, let them fry for two minutes.
When done take them from the fat, place them upon a
sheet of kitchen paper to drain for a moment, and serve
them in a folded napkin with the remainder of the sugar
sprinkled over them.
NOTKS — If it is preferred, these croquettes can be made without
the sugar, and if so done a little more salt may be used.
It must be observed that the rice is not to be stirred when boiled
I2S CHOQUMTTES AND PRITTSRS.
for this preparation, otherwise the grains will be broken and the dan-
ger be incurred of its sticking fast to the bottom of the saucepan, and
so scorching.
Crab Croquettes. — Two crabs, three ounces of
butter, three ounces of flour, one-half pint of milk, one
teaspoonful of Anchovy sauce, four tablespoonfuls of
bread crumbs, one egg, one-half teaspoonful of pepper,
one teaspoonful of salt, one grain of cayenne.
Throw the crabs into boiling water and let them boil
for fifteen minutes. Remove the meat from the shells-
and chop it coarsely.
Melt the butter in a saucepan, stir into it the flour and
add to this by degrees the milk. When this is brought to
the boilirig point let it boil for two minutes thereafter, and
take it from the fire.
Throw into the saucepan the meat from the crabs,
add to the mixture thus formed, the cayenne, salt, pepper
and Anchovy sauce, and when thoroughly mixed turn it
out upon a plate and allow it to cool.
When quite cold form the compound into small equal
rolls three inches in length, beat the egg and dip each
roll therein, after which they must be placed upon the
bread crumbs which must be prepared upon a sheet of
kitchen paper for the purpose, and rolled therein from
side to side until each croquette is blanketed with the
crumbs.
Drop them into hot clarified fat or lard and fry them
for two minutes ; taking them from the fat drain them for a
moment upon a sheet of kitchen paper, serve them in a
folded napkin garnished with sprigs of parsley.
Croquettes of Shad-Roe. — Four medium sized
shad-roe, two boiled potatoes, one ounce of butter, one
CROQ, UE TTES OF SALMON. \ ig
ounce of flour, one gill of cold water, one tablespoonful
of chopped parsley, one teaspoonful of salt, one-half tea-
spoonful of pepper, one teaspoonful of lemon-juice, two
hard boiled eggs, one raw egg, four tablespoonfuls of
bread crumbs.