Rice and Tomato Croquettes

Ingredients

• two tablesj)oons chopped onion
• two tablespoons butter
• one tablespoon red pepper
• sprig parsley
• four cloves
• one and one half cups tomato
• one cup water or chicken stock
• one half cup washed rice
• salt
• pepper
• four tablespoons grated cheese
• two egg yolks

Method

1. 1

   Cook onion in butter for five minutes; add red pepper, parsley, cloves, and tomato; cook for five minutes.

2. 2

   Add water or chicken stock, pour into a double boiler, add rice, and cook until rice is tender and liquid absorbed.

3. 3

   Season with salt, pepper, and paprika; add egg yolks and cheese.

4. 4

   Shape, dip in crumbs, egg, and crumbs, and fry in deep fat.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 61. The excerpt below is the record exactly as published.

Rice and Tomato Croquettes Cook two tablesj)Oons chopped onion in two tablespoons butter five minutes; add one tablespoon red pepper, sprig parsley, four cloves, and one and one half cups tomato; cook five minutes. Add one cup water or chicken stock, pour into double boiler, add one half cup washed rice, and cook until rice is tender and liquid absorbed. Season with salt, pepper and paprika; add two egg yolks and four tablespoons grated cheese

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