Rice and Tomato Croquettes

Ingredients

• VY cup rice
• 34 cup Brown Stock (p. 144)
• 2 cups canned tomatoes
• 1 slice onion
• 1 sliced carrot
• 1 sprig parsley
• 1 sprig thyme
• 2 cloves
• 34 teaspoon peppercorns
• 1 teaspoon sugar
• 1 egg, slightly beaten
• 14 cup grated cheese
• 1 tablespoon butter
• Y teaspoon salt
• Few grains cayenne

Method

1. 1

   Wash rice and steam in stock until rice has absorbed stock.

2. 2

   Cook tomatoes 20 minutes, with onion, carrot, parsley, thyme, cloves, peppercorns, and sugar.

3. 3

   Rub through a strainer, add to rice, and cook until rice is soft.

4. 4

   Remove from fire, add egg, cheese, butter, and cayenne.

5. 5

   Spread on plate to cool.

6. 6

   Shape in cylinder forms, egg and crumb, fry, and drain.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 158. The excerpt below is the record exactly as published.

RICE AND TOMATO CROQUETTES VY cup rice 2 cloves 34 cup Brown Stock (p. 144) 14 teaspoon peppercorns 2 cups canned tomatoes 1 teaspoon sugar 1 slice onion 1 egg, slightly beaten 1 sliced carrot 14 cup grated cheese 1 sprig parsley 5 1 tablespoon butter 1 sprig thyme Y teaspoon salt Few grains cayenne

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