To half a pound of rice, one quart of milk, one teacup of sugar, a very little butter,
yolks of one or two eggs beaten, flavoring, and a little salt✪ Rice Croquettes. Soak the rice three or four
hours in water ; drain, and put into a basin with the milk and salt. Set the basin in the
steamer, and cook until thoroughly done. Then stir in carefully the sugar, the yolks of
one or two eggs, very little butter, and flavor with extract of lemon or vanilla. When cool
enough to handle, form into small balls ; press the thumb into the centre of each ; insert
a little marmalade, or jelly of any kind, and close the rice well over them. Roll in the
beaten eggs (sweetened a little) and bread-crumbs. Fry in boiling hot lard.
EGGS.
" An egg is a good example of the different way in which the different substances which serve as our food
are acted on by heat. Put it on the fire in a saucepan, with cold water ; let it heat gradually and slowly ; and
you will find that the yolk is set before the white, and also before the water boils. The white becomes fixed soon
afterwards, and at the temperature of scarcely boiling soft-water. You will, therefore, employ quite a moderate
degree of heat for sauces thickened with yolk of egg, while a very little more heat will serve for dishes com-
posed of the whites and yolks together. You understand why, if baked custards, rice puddings, and the like
boil in their baking-dish, they are ruined, running into whey ; why boiled custards and creams containing eggs
should be done in a bain-marie, or jar immersed in a saucepan of hot water ; why an omelette, left long enough
in the pan to get penetrated by the heat of the butter in which it is fried, becomes leathery. Quick boiling
converts the white of the egg into something very like gutta-percha, even though the yoke is not yet hard.
Poached eggs, on the contrary, in which it is desirable to set the white speedily, in order to keep them whole
and shapely, should be dropped not only into boiling water, but into water hotter than ordinary boiling water,
i. e., quite fresh water. Now the boiling of water may be delayed ; that is, it may be made to get hotter
before it comes to a boil, by dissolving in it any solid body less volatile than itself, such as common salt, when
eleven or twelve degrees higher of Fahrenheit are required to produce ebullition. This is why plunging fish
into boiling salt and water renders it firmer by suddenly coagulating the albumen. The greater heat so
obtained also cooks vegetables more thoroughly. And the same hot liquid is best for poaching eggs ; they
come out of their bath with smooth and clean, instead of ragged and untidy jackets."
PROPER WAY TO COOK EGGS.
Butter a tin plate and break in the eggs ; set in a steamer ; place over a kettle of boil-
ing water and steam till the whites are cooked. They are more ornamental when broken
EGGS. 137
into patty tins, as they keep their form better. The whites of the eggs, when cooked in
this manner, are tender and light, and not tough and leathery, as if cooked by any other
process ; they can be eaten by invalids, and they certainly are very much richer than by
any other method. If cooked in the shell, they taste of the lime contained in them ; and
if broken into boiling water, it destroys their flavor.
M. EGG BALLS. ✪ Poached Eggs
Page 121 · 3 recipe records on this page
Presented as published in 1891. 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
To half a pound of rice, one quart of milk, one teacup of sugar, a very little butter, yolks of one or two eggs beaten, flavoring, and a little salt. Soak the rice three or four hours in water ; drain, and put into a basin with the milk and salt. Set the basin in the steamer, and cook until thoroughly done. Then stir in carefully the sugar, the yolks of one or two eggs, very little butter, and flavor with extract of lemon or vanilla. When cool enough to handle, form into small balls ; press the thumb into the centre of each ; insert a little marmalade, or jelly of any kind, and close the rice well over them. Roll in the beaten eggs (sweetened a little) and bread-crumbs. Fry in boiling hot lard.
EGGS.
" An egg is a good example of the different way in which the different substances which serve as our food are acted on by heat. Put it on the fire in a saucepan, with cold water ; let it heat gradually and slowly ; and you will find that the yolk is set before the white, and also before the water boils. The white becomes fixed soon afterwards, and at the temperature of scarcely boiling soft-water. You will, therefore, employ quite a moderate degree of heat for sauces thickened with yolk of egg, while a very little more heat will serve for dishes composed of the whites and yolks together. You understand why, if baked custards, rice puddings, and the like boil in their baking-dish, they are ruined, running into whey ; why boiled custards and creams containing eggs should be done in a bain-marie, or jar immersed in a saucepan of hot water ; why an omelette, left long enough in the pan to get penetrated by the heat of the butter in which it is fried, becomes leathery. Quick boiling converts the white of the egg into something very like gutta-percha, even though the yoke is not yet hard. Poached eggs, on the contrary, in which it is desirable to set the white speedily, in order to keep them whole and shapely, should be dropped not only into boiling water, but into water hotter than ordinary boiling water, i. e., quite fresh water. Now the boiling of water may be delayed ; that is, it may be made to get hotter before it comes to a boil, by dissolving in it any solid body less volatile than itself, such as common salt, when eleven or twelve degrees higher of Fahrenheit are required to produce ebullition. This is why plunging fish into boiling salt and water renders it firmer by suddenly coagulating the albumen. The greater heat so obtained also cooks vegetables more thoroughly. And the same hot liquid is best for poaching eggs ; they come out of their bath with smooth and clean, instead of ragged and untidy jackets."
PROPER WAY TO COOK EGGS.
Butter a tin plate and break in the eggs ; set in a steamer ; place over a kettle of boiling water and steam till the whites are cooked. They are more ornamental when broken
EGGS. 137
into patty tins, as they keep their form better. The whites of the eggs, when cooked in this manner, are tender and light, and not tough and leathery, as if cooked by any other process ; they can be eaten by invalids, and they certainly are very much richer than by any other method. If cooked in the shell, they taste of the lime contained in them ; and if broken into boiling water, it destroys their flavor.
M. EGG BALLS.
Records on this page
Rice CroquettesPoached EggsEgg Balls