Rice and Mushroom Croquettes

Ingredients

• a can of mushrooms
• half a dozen table-spoonfuls of rice
• the beaten yolks of two eggs
• pepper and salt
• cracker dust

Method

1. 1

   Stew mushrooms in stock, drain, and chop.

2. 2

   Cook rice in the stock.

3. 3

   Mix with mushrooms, butter, eggs, and seasonings.

4. 4

   Form into croquettes, roll in egg and cracker dust, and fry.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 485. The excerpt below is the record exactly as published.

Rice and Mushroom Croquettes. — Open a can of mushrooms (the French champignons) several hours before you make the croquettes, and drain off the liquor. Stew them for ten minutes in mutton or chicken stock, drain again, and chop. Save the soup-stock, and cook in it half a dozen table-spoonfuls of rice. The 430 Rice Risotto VEGETABLES Rice, Timbale of rice will soak up all the broth, unless there is more than is necessary. Add to the soft rice the mushrooms, two teaspoonfuls of melted butter, the beaten yolks of two eggs, and season with pepper and salt. When this paste is thoroughly cold, flour your hands and make it into cro- quettes. Roll these in egg and cracker dust

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