Croustades de Riz a la Victoria

Ingredients

• one quart of rice
• two quarts of broth
• one ounce of butter
• half an ounce of grated Parmesan cheese
• half a pinch of pepper
• a third of a pinch of nutmeg
• a pint of hot salpicon of shrimps

Method

1. 1

   Boil rice in broth with butter, add cheese and seasonings.

2. 2

   Cool, cut into shapes, dip in egg and breadcrumbs, fry, fill with salpicon, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 127. The excerpt below is the record exactly as published.

Croustades de Riz a la Victoria. — Wash thoroughly and boil in a saucepan one quart of rice with two quarts of broth and one ounce of butter. Keep it as dry as possible so that it remains firm, and add to it half an ounce of grated Parmesan cheese, half a pinch of pepper, and a third of a pinch of nutmeg. Mix well with a wooden spoon ; then put it in a buttered sautoire, spreading it an inch and three-quarters thick, and cover with a buttered paper. Leave it to cool with a weight pressed down on the top. Then cut it out with a No. 8 paste-cutter into six crou- stades (being careful to dip the cutter in warm water each time it is used), and with a No. 4 paste-cutter make a mark on the surface of each without cutting. Dip the pieces in beaten egg, roll them in bread-crumbs (No. 301), and repeat this. Then fry them in very hot fat for five minutes ; drain, empty them with a vegetable spoon, and fill the insides with a pint of hot salpicon of shrimps

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