Fowl with Rice Croquettes

Ingredients

• half a pound of rice
• a quart of good broth
• two or three ounces of butter
• bechamel sauce
• egg
• bread-crumbs
• garnish of fried parsley

Method

1. 1

   Boil rice in broth until dry.

2. 2

   Mold rice into balls, fill with minced fowl and bechamel.

3. 3

   Close with more rice, dip in egg, roll in breadcrumbs, and fry until brown.

4. 4

   Serve with fried parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 551. The excerpt below is the record exactly as published.

owl, with Rice Croquettes.— Boil half a pound of rice in a quart of good broth, and let it simmer, afterwards adding two or three ounces of butter, until the liquid has evaporated, and the rice is left quite dry. Mould the rice into balls ; insert a spoon, and press the rice in the middle, so as to form a hollow, which fill with minced fowl, moistened slightly with bechamel sauce. Close the opening with some more rice, and frj', dipping each ball into egg, and roUing it in bread-crumbs. When of a nice brown, serve with a garnish of fried parsley

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