Finer Croquettes of Rice

Ingredients

• the same as in the foregoing receipt
• new milk strongly flavoured with vanilla or cocoa-nut
• the same ingredients as in the foregoing receipt
• the same as in the foregoing receipt
• a small portion of peach jam, or of apricot marmalade
• beaten egg
• more bread crumbs

Method

1. 1

   Swell the rice in milk, add the same ingredients as before.

2. 2

   When cold, form into balls, hollow them to add jam, close, dip in egg, crumb, and fry as usual.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 344. The excerpt below is the record exactly as published.

beaten egg, and then covered in every part with the finest bread-crumbs. When all are ready, fry them a light brown in fresh butter, and dry them well before the fire, upon a sieve reversed and covered with a very soft cloth, or with a sheet of white blotting paper. Pile them in a hot dish, and send them to table quickly. Pice, 7 oz. ; milk, 1 quart ; rind of lemon : -f hour. Sugar, 5 oz. bitter almonds, 6 : 40 to 60 minutes, or more. Fried, 5 to 7 minutes. FINER CROQUETTES OF RICE. (ENTREMETS.) Swell the rice in thin cream, or in new milk strongly flavoured with vanilla or cocoa-nut ; add the same ingredients as in the fore- going receipt, and when the rice is cold, form it into balls, and with the thumb of the right hand hollow them sufficiently to admit in the centre a small portion of peach jam, or of apricot marmalade

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