Croquettes of Rice

Ingredients

• a quarter of a pound of rice
• one pint of milk
• three table-spoonfuls of finely-sifted sugar
• a piece of butter the size of a small nut
• the thin rind of a lemon
• a little jam

Method

1. 1

   Combine rice, milk, sugar, butter, and lemon rind in a saucepan.

2. 2

   Simmer gently until rice is tender and milk is absorbed.

3. 3

   Beat for a few minutes, then cool and form into balls.

4. 4

   Dip in egg, sprinkle with bread-crumbs, and fry in hot butter until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 428. The excerpt below is the record exactly as published.

Croquettes of Rice.— Put a quarter of a pouiiii of rice, one pint of milk, three table- spoonfuls of finely-sifted, sugar, a piece of butter the size of a small nut, and the thin rind of a lemon, into a saucepan. Any other flavoui-ing may be used, if prefeiTed. iSinmier gently until the rice is tender and the milk absorbed. It must be boiled until thick and dry, or it will be difficult to mould into croquettes. Beat it thoroughly for three or four minutes, then turn it out, and' when it is cold and stiff, form it into small balls dij) these in egg, sprinkle a few CKOQUETTES OF RICE. bread-crumbs over them, and fry them in hot butter till they are lightly and equally browned. Put them on a piece of clean blotting-paper, to drain the fat from them, and serve them piled high on the dish. If it can be done without In-ealving them, it is an improvement to introduce a little jam into the middle of each one ; or jam may be served with them. Time, about one horn- to boil the rice, ten minutes to fiy the croquettes. Sufficient, a dozen for a dish. Probable cost, ■id., without the jam. Croquettes, Vol-au-vent de. — Make some extremely light puff paste ; roll it out verj' evenly, or it will not rise properly. Roll it out about a quarter of an inch thick ; stamp it to the size and shape of the bottom of the dish in which you intend to send it to table ; i-oll the paste again, and stamp another shape, four times as thick as the first ; place it on the top of the other, fastening it at the edges with yolk of es;g. Slake a slight incision nearly through the pastry all round the toiJ about an inch from the edge. Bake it in a brisk oven (this is important) until lightly browned, at once take out the paste inside the centre, remove the soft crumb from the middle, but be careful not to break the edges. Keep it in a wann place, and, when wanted, fill it with croquettes (.sw Croquettes, au Financiere). Time to bake, twenty minutes. Probable cost, de- pends upon the size. A vol-au-vent should never be made large. Croustad.es. — These are patties made very much of the same shape as vol-au-vents, bread being xised instead of puff paste. They are best made as follows : Cut thick slices from a loll, scoop a hollow in the centre, and fry them in hot fat till the}' are lightly browned. Brain, and dry th(nn in the oven for a few minutes. They should then be filled with very nicely- seasoned mince, and some good sauce sent "to table with them. The ci-ust of the roll may be removed or not before frjdng. Time to "fry, ton minutes. Probable cost, rolls. Id. each. Sufficient, allow one croustade for each porson. Croustades, or Dresden Patties (another way). — Ci'oustados are very nice cut from a French roll, as above, then dipped in a little milk, and drained, brushed over with egg, dipped in bread-crimibs, and fried. They may be filled either with sweets or a savoury mince. Care must be taken not to break them. Time to fry, a few minutes. Cro{ite-aux-Champignons.— Cut the crust from a stale loaf rather more than an inch in thicloiess, toast and butter it. Put a piece of butter the size of a large egg into a saucepan; let it melt, then put into it three dozen button mushrooms, first cutting off the ends of the stalks, and paring them neatly. Strew over them a little pepper and salt, and add the juice of half a lemon. Stew them gently for twenty-five minutes, shaking the pan frequently. Grate a quarter of a nutmeg over them, and add a tea-spoonful of flour mixed with a cupful of milk. Let them simmer five minutes longer, pour them over the toast, and serve hot. A little good stock may be used instead of the milk if preferred. Sufficient for five or si.x persona. Probable cost, mushroosis, 6d. to 2s. per jjint. Croutons. — Cut some slices of the crumb of bread half an inch in thickness, into ifny shape, round, oval, or square, that may be pre- ferred, and fry them in hot butter or lard till they are lightly browned. Drain them from the fat and they are ready to serve. They are used for garnish. Time to fry, five minutes. Croutons (a I'Artois). — Fry some croutons {sec the preceding recii:)e). Pour over them a jjuree of young peas (sec Peas, Puree of), thinned with a little stock, and seasoned with salt and pepper. Ser^-e as hot as possible. Time, five minutes to fry the croiitons. Suffi- cient, a quart of pm-ee for four or five persons. Probable cost of peas, when in fuU season, 6d. per peck. Crullers. — Beat a quarter of a pound of fre

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