Croquettes de Riz

Ingredients

• ^ lb. Carolina rice
• 1^ pint milk
• 1 oz. butter
• 3 yolks of eggs
• 1 whole egg
• 4 oz. caster 'sugar
• lemon-rind
• bread-crumbs
• frying fat
• angelica

Method

1. 1

   Wash the rice, cook in milk with lemon-rind until tender.

2. 2

   Remove lemon-rind, work in yolks and sugar, stir until set, and turn onto a plate.

3. 3

   When cold, shape into croquets, brush with beaten egg, crumb, and fry in hot fat until golden.

4. 4

   Dust with sugar and serve with apricot syrup or lemon-sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 452. The excerpt below is the record exactly as published.

Croquettes de Riz. — ^ lb. Carolina rice, 1^ pint milk, 1 oz. butter, 3 yolks of eggs, 1 whole egg, 4 oz. caster 'sugar, lemon- rind, bread-crumbs, f rying fat, angelica. ENTREMETS SUCRES ( HOT SWEETS ) 527 Wash the rice in several courses of water, put it in a stewpan with the milk and the rind of half a lemon, bring it to the boil, cover, and let simmer slowly until tender. Remove the lemon-rind

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