Rice Boulettes

Ingredients

• Pick over and wash ½ of a cupful of rice
• ½ of a cupful of chicken or veal stock
• ½ of a can of tomatoes
• ¼ of a small onion
• 1 sprig of parsley
• 2 cloves
• 1 dozen peppercorns
• 1 teaspoonful of sugar
• Take the rice from the fire, add 1 beaten egg
• ¼ of a teaspoonful of salt
• 1 tablespoonful of butter
• 2 tablespoonfuls of grated cheese

Method

1. 1

   Cook rice with stock until absorbed.

2. 2

   Cook tomatoes with onion, parsley, cloves, peppercorns, and sugar, then sieve.

3. 3

   Mix with rice, add egg, salt, cayenne, butter, and cheese.

4. 4

   Form into balls, dip in egg, roll in breadcrumbs, and fry until golden brown.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 9. The excerpt below is the record exactly as published.

^ of a teaspoonful of salt, jioi^L, teaspoon- ful of paprika or a dash of cayenne, ^ a teaspoonful or more of anchovy essence ac- cording to taste, and the chopped eggs. Simmer gently for five minutes. Have ready a number of slices of thin crisp buttered toast. With a spoon spread a layer of the mixture over each slice, pile on a hot platter and pour over all the remainder, then send at once to the table. 25. — Delmonico Potatoes. While the name may sound formidable, Delmonico potatoes are quickly and easily prepared. Cut up fine sufficient cold-boiled potatoes to measure i pint, season with i teaspoonful of salt and ^ of a teaspoonful of pepper. Turn into a shallow, well-greased baking-dish and pour over i cupful of thin cream. Melt 2 tablespoonfuls of butter, pom- Si Febmafy^ over this, then brown in a quick oven and send at once to the table. a6. — Scalloped White Turnips. White turnips are preferable to yellow ones when they are to be served creamed or scalloped. If cut into small dice they will boil tender in from ten to fifteen minutes and do away with much of the unpleasant odor. After draining they may be simmered for a few moments in the white sauce or may be placed in layers with the sauce in a baking-dish, covered with buttered crumbs and placed in a moderate oven until nicely browned. Either of these ways result in a delicate dish totally different from one in which several hours of preliminary boiling are necessary. 27. — Flemish Carrots. Flemish carrots will need besides i quart of diced winter carrots, J4 of a cupful of chopped onion, i tablespoonful of chopped parsley, i tablespoonful of butter and i cup- ful of brown sauce or gravy. While the carrots are boiling tender slowly cook the onions and butter in a covered saucepan. 38 When tender and beginning to color add the gravy and necessary seasoning, then the drained carrots and simmer for fifteen min- utes ; add the parsley just before dishing. a8. — Beef Grenadines. From a beef tenderloin cut inch slices. Melt a little butter in a frying-pan, lay in the slices and cook slowly for ten minutes on each side without really browning or giving them the appearance of being fried. When turned sprinkle the upper side with salt, pepper and a few drops of mushroom catsup. Have ready a thick brown sauce in which has been cooked I tablespoonful of chopped ham, i tablespoonful of sherry and i teaspoonful of mushroom catsup. Strain and see that it is well seasoned. Boil some Brussels sprouts until tender, drain and reheat for a moment in a saucepan containing a little melted butter seasoned with salt and pepper; toss and shake that they may absorb the but- ter. Heap the sprouts in the centre of the platter, put the sauce (which should be very thick) round them and arrange the grena- dines in a circle round the base of the sprouts. 33 HARCH. X. — Genoa Ramakins. For each person cut from a stale loaf a slice of bread an inch and a half thick, then trim into circles which will fit in the little dishes. Beat 2 eggs, add a pinch of salt and i^ cupfuls of milk (this will probably suffice for six persons). With this raw custard baste the bread already arranged in the dishes, until it is thoroughly soaked and will absorb no more liquid. Have ready some grated cheese (any variety preferred) and season it with a little pepper. Over the bread in each dish pour i teaspoonful of melted butter and cover with an inch layer of the cheese. Place in a hot oven until the cheese is melted and browned, by which time the custard in the bread will be set. Serve very hot. 2. — Banana Pie. Line a deep earthen fire dish with the very best puff pastry. Fill it with sliced bananas, 34 March. sugar and orange juice. Sift a dessertspoon- ful of corn-starch over the top^ and bake until a light brown. Cover with meringue« flavored with orange juice. 3. — Spinach Souffle. Take one large cupful of freshly-cooked spinach and put through the food chopper, using a fine cutter, then rub through a sieve. Beat into this the yolks of 3 raw eggs, ^ of a teaspoonful of salt, a dash of pepper and a few drops of onion juice. Fold in lightly 2 tablespoonfuls of whipped cream and the whites of the eggs beaten to a stiff, dry froth. Fill greased cups or souffle dishes two-thirds full and bake in a moderate oven for from ten to fifteen minutes, according to size. Serve immediately, as it soon falls. 4.— Potatoes Gruyere. Allow I large potato for each person. Wash and bake in a hot oven, then open and scoop into a heated bowl. Mash, and for each potato add J^ of a teaspoonful of butter, I large tablespoonful of gruyere (Swiss) cheese grated, salt and pepper to taste, and the 36 stiffly-wliipped whites of 3 eggs for ^ dozen potatoes. Beat well, turn into a pastry bag and press out in heaps on a buttered pan. Brush with beaten egg yolk and brown in a quick oven. 5. — Crown of Pork. A crown of pork is made by putting to- gether the ribs of one side of an entire ani- mal so as to form a hollow circle, the rib bones, carefully scraped, pointing upward and outward, and the back bone notched between each two ribs to allow proper shaping. It is well to wrap and tie greased paper around the end of each rib bone, to prevent char- ring. As pork needs to be thoroughly done, from twenty to twenty-five minutes should be allowed to the pound in roasting. 6. — Curried Potatoes. Eight cold boiled potatoes are diced. In a frying-pan a tablespoonful of chopped onion is slowly cooked in a tablespoonfuls of butter until it begins to color. The potatoes are then added, salt, pepper and I scant teaspoonful of curry powder 36 MarcK sprinkled over them and, when well mixed, )^ of a cupful of good stock and i tablespoonful of lemon juice should be poured in. The poutoes should be carefully tossed and cooked until all the liquid is absorbed then they are dished and sprinkled with a little chopped parsley. 7. — Rice Boulettes. Pick over and wash ^ of a cupful of rice. Put it into a double boiler with ^ of a cup- ful of chicken or veal stock and cook until the liquid is absorbed. In the meantime cook together for twenty minutes )^ of a can of tomatoes, ^ of a small onion, i sprig of parsley, 2 cloves, i dozen peppercorns and I teaspoonful of sugar, then rub through a sieve. Add this to the rice and continue cooking until it is very tender and the tomatoes are about absorbed. Take the rice from the fire, add i beaten egg, J4 of a tea- spoonful of salt, a dash of cayenne, i table- spoonful of butter and 2 tablespoonfuls of grated cheese

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