Croquettes de Jambon au Riz

Ingredients

• 1 lb. cooked ham
• 0.5 lb. cooked rice
• 1 oz. butter
• 2 yolks of eggs
• 1 shallot
• 0.5 gill cream
• 0.5 gill veloutee sauce (No. 206)
• 1 whole egg
• bread-crumbs
• clarified fat or lard
• parsley
• pepper
• a pinch of powdered sage

Method

1. 1

   Chop ham and rice finely.

2. 2

   Melt butter, fry shallot, add ham and rice, season, stir until hot, add sauce and cream.

3. 3

   Stir in egg yolks, cool, shape into balls or cutlets, dip in egg and breadcrumbs, fry in hot fat, drain, and garnish with fried parsley.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 501. The excerpt below is the record exactly as published.

Croquettes de Jambon au JRiz. — 1 lb. cooked ham, % lb. cooked rice, 1 oz. butter, 2 yolks of eggs, 1 shallot, £ gill cream, \ gill veloutee sauce (No. 206), 1 whole egg, bread-crumbs, clarified fat or lard, parsley , pepper, and a pinch of powdered sage

Cook this with the app: pantry check, scaling, and the assistant.