Rice and Fruit Croquettes

Ingredients

• about 2 oz. preserved fruits
• a little flour
• slightly beaten white of egg
• a little salad oil
• chopped almonds

Method

1. 1

   Prepare the same mixture as for rice croquettes, adding finely chopped preserved fruits.

2. 2

   Allow to cool, form into pear-shaped pieces, brush with egg mixed with salad oil, coat with chopped almonds, and fry in boiling fat.

3. 3

   Serve hot with apricot sauce.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 681. The excerpt below is the record exactly as published.

A little flour. Wash the rice well in several waters, and then put it into a lined saucepan with the gill of fresh cold water. Bring this to the boil over the fire, cook for 5 minutes, and pour the water off. Then add the milk, butter, and grated lemon rind, and stew the rice slowly until quite soft and thick. From 1 to % hour will be necessary for this process. Bice Croquettes When ready, remove the pan from the fire, and stir in the yolks of eggs and sugar. Then turn the mixture on to a plate, smooth it over with a wetted knife, and set it aside to cool. When cold, divide it into 10 or 12 equal-sized pieces, place them on a board sprinkled with a little flour, and shape each one neatly either into balls, round flat cakes, cork or pear shapes. Then egg and bread-crumb them, and re-shape so as to take away the rough appearance. Fry these croquettes in a saucepan of boiling fat until a golden brown colour, then drain them on paper and dredge with sugar. Serve them piled on a hot dish, with a dish-paper under them, and apricot or any other suitable sauce may be served separately. Note. — Any other flavouring may be used instead of the grated lemon rind, or a little grated chocolate or cocoanut may be added to the rice mixture. Sufficient for 5 or 6 persons. Probable cost, 9 d. 1897. Croquettes of Rice with Fruit (Croquettes de Riz aux Fruits) Prepare the same mixture as for rice croquettes, adding to it about 2 oz. preserved fruits finely chopped. Allow the mixture to cool, then form it into small pear-shaped pieces with a little flour. Brush these over with slightly beaten white of egg with which a little salad oil has been mixed, and coat them with chopped almonds

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