Rice Croquettes

Ingredients

• 0.5 cup rice
• 1 tablespoon butter
• 1 cup boiling water
• 0.5 teaspoon salt
• 1 cup milk
• 2 yolks of eggs

Method

1. 1

   Wash rice in three waters, rubbing well with the hands.

2. 2

   Put on in the cup of boiling water.

3. 3

   Cook uncovered until the water is absorbed.

4. 4

   Add milk and turn into double boiler.

5. 5

   Cover and steam until rice is soft.

6. 6

   Remove, add butter and yolks of eggs, cool, shape, crumb and egg; fry in deep fat, and drain.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 84. The excerpt below is the record exactly as published.

Rice Croquettes. % cup rice. 1 tablespoon butter. 1 cup boiling water. i{, teaspoon salit. 1 cup milk. Yolks 2 eggs. AVash rice in three waters, rubbing well with the hands. Put on in the cup of boiling water. Cook un- 182 SCIENTIFIC COOKING. covered until the water is absorbed. Add milk and turn into double boiler. Cover and steam until rice is soft. Remove, add butter and yolks of eggs, cool, shape, crumb and egg; fry in deep fat, and drain. These are nice shaped like baskets, fried, and jelly or preserves served in them. Then they are used as a garnish for game or fowl. Lamb or Veal Croquettes. 2 cups cold veal or lamb, A little onion juice. cut into cubes. 1 teaspoon lemon juice. 1 cup thick white sauce. 1 hard-boiled yolk of egg. 1 yolk of egg. 1 teaspoon minced parsley. 1 teaspoon minced celery. Salt, pepper and cayenne to taste. Mix meat with the seasonings, and add the cooked yolk of egg mashed very fine. Turn into the cup of white sauce, and add the uncooked yolk slightly beaten. The cup of sauce may be made with white stock from the veal instead of milk. These are shaped, crumbed, egged and crumbed again, and fried in deep fat, then drained on paper and served with tomato sauce highly seasoned. Salmon Croquettes. Two cups flaked salmon, one cup thick white sauce, seasoned with one teaspoon lemon juice, dash of cay- enne, and salt to taste. Add sauce to salmon, then the seasonings. Spread on plate to cool, shape, crumb, egg, and crumb again; fry in deep fat, drain and serve. Tomato sauce, seasoned with onion and green sweet- peppers, is nice served with these croquettes. ENTREES. 183 Lobster Croquettes. Two cups lobster meat cut fine, one cup thick white sauce, one-fourth teaspoon mustard, one teaspoon lemon juice, dash of cayenne, salt, and a little white pepper. Add seasonings to lobster, then add the white sauce. Cool, shape, crumb, egg, and crumb again. The above mixture can be formed into cutlets, crumbed, egged and fried. Insert a tip from the end of the small claw into each cutlet, stack round a mound of parsley or cress, and serve with Tartare sauce. Oyster Croquettes. Clean and scald one pint of oysters in their own liquor, drain thoroughly, remove the tough part, and cut soft part into pieces. Make a thick sauce, using one-half cup of the oyster liquor instead of milk, and one-half cup thick cream, yolk of one egg, and season with lemon juice, salt, pepper and paprika. A half cup of boiled macaroni or half cup of small mushrooms cut fine can be added to the oyster meat before adding the sauce. Cool, shape, crumb, egg, and crumb again. Fry in deep fat, and drain. Swedish Timbale Batter. •14 cup flour. 1/^ cup milk. 1 teaspoon sugar. 1 egg. 1 tablespoon salad oil. % teaspoon salt

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