Plasmon Rice Cutlets

Ingredients

• 1 pint water
• 5 oz. ground rice
• piece of butter size of a walnut
• 4 oz. button mushrooms
• 2 eschalots
• 6 teaspoonfuls Plasmon
• 1 egg
• breadcrumbs
• some plain boiled vegetables

Method

1. 1

   Put into the stewpan 5 oz. of ground rice and 1 pint of water, stir over the fire till it boils, then draw to the side and let it cook for 20 minutes; add a piece of butter the size of a walnut, and stir frequently to prevent it from burning.

2. 2

   When the rice is sufficiently cooked, add 4 oz. of button mushrooms and 2 eschalots (previously fried together in a little butter without discolouring), a dessertspoonful of tomato catsup, a pinch of ground mace, and pepper and salt to taste; pound together in a mortar and pass through a coarse hair sieve.

3. 3

   Next moisten 2 teaspoonfuls of Plasmon with a few teaspoonfuls of warm water and mix well with the other mixture; form into cutlets, dredge over with flour, then dip in a well-beaten egg and breadcrumbs and Plasmon powder; fry in boiling fat to a nice golden colour.

4. 4

   Dish en couronne on a border of mashed potatoes; serve tomato sauce round, and pile in the centre any vegetables that are in season— peas, beans, or purée of spinach.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 11. The excerpt below is the record exactly as published.

PLASMON RICE CUTLETS. — Ingredients : 1 pint water ; 5 oz. ground rice ; piece of butter size of a walnut ; 4 oz. button mushrooms ; 2 eschalots ; 6 teaspoonf uls Plasmon ; 1 egg ; breadcrumbs ; some plaiji boiled vegetables

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