Rice Croquettes

Ingredients

• one-half pound of rice
• three pints of milk
• half of a vanilla bean
• one-quarter pound of sugar
• the yolks of four eggs

Method

1. 1

   Cook rice in milk with vanilla bean to make a stiff batter.

2. 2

   Add sugar and egg yolks.

3. 3

   Allow to cool.

4. 4

   Shape into croquettes, dip in beaten eggs, then in macaroon crumbs or powder, and fry in hot lard or butter.

5. 5

   Serve with wine sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 170. The excerpt below is the record exactly as published.

Rice croquettes Champagne punch Demi tasse DINNER Little Neck clams on half shell Potage Mexicaine Ripe California olives Fillet of turbot, Tempis Roast chicken Chateau potatoes Asparagus, Hollandaise Tomato salad Biscuit glace, au cafe Demi tasse Schlemmerbroedchen (sandwich). Spread four slices of rye bread with butter, cover with one-quarter pound of raw beef chopped very fine, and seasoned with salt and pepper. Spread some fresh caviar on top of the beef. Serve on a folded napkin, with two lemons cut in half. Red cabbage salad. Slice a head of red cabbage very thin, put in a salad bowl, season with salt, pepper, one spoonful of oil, and three spoonfuls of vinegar. This salad requires more vinegar than oil. Rice croquettes. Cook one-half pound of rice in three pints of milk, to which has been aded half of a vanilla bean. This will make a stiff batter. Add one-quarter pound of sugar and the yolks of four eggs

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