Rice Croquettes

Ingredients

• Put 1 pt. of cold boiled rice
• add to it 3 tablespoonfuls of milk
• add a well-beaten egg
• 1 tablespoonful of butter
• 1 heaping tablespoonful of fine chopped parsley
• salt and pepper to taste

Method

1. 1

   Put 1 pint of cold boiled rice in the double-boiler, and add to it 3 tablespoonfuls of milk; mix lightly.

2. 2

   When soft add a well-beaten egg, 1 tablespoonful of butter, 1 heaping tablespoonful of fine chopped parsley, salt and pepper to taste.

3. 3

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

As published

This recipe was extracted from 365 breakfast dishes (1901), page 27. The excerpt below is the record exactly as published.

tablespoonful of butter and 2 of flour ; add to the scalded milk, and stir until it thickens ; add the yolk of i raw egg and the whites and yolks of the boiled eggs, mushrooms, and salt and pepper to taste. Stir quickly and care- fully together, take from the fire and put away to cool. When thoroughly cold form into cylindrical croquettes ; dip in egg and bread crumbs and fry in smoking hot fat. Garnish with parsley and serve. — From *' Table Talk,'' Philadelphia. 10. — Salpicon a la Toulouse. Cook I blanched and prepared sweetbread 10 minutes in i oz. of butter ; then cut it 99 August into small dice ; add an equal portion of cooked beef tongue, mushrooms, and 3 truf- fles all cut the same way. Then place a saucepan over the fire with i oz. butter ; add I tablespoonful flour ; stir and cook 3 min- utes 3 add ^ pint chicken broth, i gill of mushroom liquor, J^ even teaspoonful of salt and ^ a gill of Rhine wine ; cook slowly 5 minutes ; then add to the sauce all the above ingredients \ cook 5 minutes longer. Mix the yolks of 2 eggs with i gill of cream ; add them to the salpicon, stir for a minute ; then serve. — Mrs. Gesine Lemcke. II. — ^Apple Toast and Bacon. Stew peeled and quartered apples in i tablespoonful of butter, 2 of water and i of sugar. Cook in this until tender. Fry slices of bread in hot butter until golden brown. Pile the apples neatly on these and serve hot with a garnish of broiled bacon. 12. — Broiled Herrings. Let them stand 10 minutes covered with boiling water. Then skin, wipe dry, and them over a clear fire. Serve on a hot 100 August dish ; brush over with melted butter and serve. 13. — Com Beef Hash. Chop very fine i pint each of cold corn beef and cold boiled potatoes. Into a sauce- pan put I tablespoonful of butter and }i an onion chopped fine ; cook slowly 5 minutes ; add ^ a cup of stock and into this put the meat and potatoes' Stir well for a minute, then let brown. Turn on a platter so the brown side is up ; garnish with parsley. 14. — Sweetbreads Saute. Procure 2 large sweetbreads ; prepare and blanch them ; season with salt, dust lightly with flour, dip into beaten ^gg^ and cover with fine sifted bread crumbs. Melt i ^ ozs. butter in a low saucepan, just large enough to receive them. As soon as the butter is melted put in the sweetbreads, cover and cook slowly 30 minutes, turning them care- fully once during that time. When ready to serve, lay 2 pieces of buttered toast 'on a warm dish \ dress the sweetbreads over them, and garnish with water cress. — Mrs. Gesine Lemcke. 101 August 15, — Hominy Fritters. Mix together i pint of boiled hominy, 2 well-beaten eggs, }4 teaspoonful of salt, i tablespoonful of flour, a little milk ; when cold add i teaspoonful baking powder ; stir well. Drop by spoonfuls into hot fat and fry a light brown. 16. — Fillet of Bass. Split the bass through the back ; remove the skin and bones, cut the flesh into pieces about 4 inches square ; season with salt and dust lightly with flour ; dip in beaten egg, then roll in fine bread crumbs ; fry in hot fat. Garnish with potato chips and points of lemon. 17. — Stew of Mutton and Cucumbers. Peel 2 large cucumbers ; slice them and dry them on a cloth. Dip each piece into egg and cracker crumbs and fry in hot fat. Cut I pint of cold mutton into dice ; place this in the frying-pan in which the cucumbers were fried ; toss the meat over until all sides are browned. Take them out and pile in the centre of a platter ; arrange the fried cucum- ber around the edge. To the gravy left in 102 August* the pan add i teaspoonful Worcestershire sauce, a squeeze of lemon and thicken with i tablespoonful of flour. Let this boil up and pour over the meat. i8. — Beef Kidney a la Baden-Baden Split a beef kidney in half; remove the white fat and all stringy parts ; cut the kidney in small ^ inch-square pieces. Place a sauce- pan over the fire ; add 2 ozs. butter ; as soon as hot, put in the kidney; season with i even tablespoonful salt, i even teaspoonful pepper ; stir and cook 5 minutes; add 2 tablespoon- fuls fine-cut mushrooms, the same of truffles, and yi cupful sherry wine; cover and cook 6 minutes. Mix the yolks of 2 eggs with }^ pt. of sweet cream ; add to it the kidneys ; stir and beat until nearly boiling ; add a lit- tle cayenne pepper, and serve on a warm dish. — Mrs. Gesine Lemcke. 19. — Broiled Salmon (Smoked). Into a pan of cold water put i lb. of smoked salmon ; let it boil up ; then drain and rinse off with cold water. Wipe the salmon dry and . brush over with melted butter. Broil carefully for 5 minutes. Make a sauce for 103 August this, with I tablespoonful of melted butter, juice o( j4 a. lemon, salt and pepper, and a teaspoon ful of chopped parsley. Pour over the fish and serve. 20. — Potato Pancake. Pare, wash and grate 1 2 large raw potatoes. Mix with I tablespoonful of salt and the yolks of 3 eggs. Beat the whites to a stiff froth ; add the potatoes slowly to the whites. Place a large frying-pan with i tablespoonful of fat over the fire as soon as hot. Put small por- tions from the mixture with a spoon into the hot fat to form cakes the size of a saucer; bake light brown on both sides. Serve on a hot plate. — Mrs. Gesine Lemcke. 21. — Stuffed Mutton Chops. Trim 8 or 10 mutton chops which have been cut very thick. With a sharp knife split each chop in two, without separating the meat from the bone. Put i tablespoonful of butter into a pan ; add i tablespoonful of chopped onion and let it cook for 5 minutes; then add to this j4 cup chopped mushrooms, i tea- spoonful of salt, a pinch of pepper, and cook 5 minutes longer. Add i tablespoonful of 104 August* flour and 2 tablespoonfuls of stock. Let all cook together for a few minutes ; then stuff each chop with this mixture after it has cooled ; press them tightly together and broil. 22. — Veal Hash. Put I tablespoonful of butter and 2 table- spoonfuls of chopped onion over the fire ; let this cook for 5 minutes ; add i tablespoonful of flour and stir and cook a few minutes longer ; then add i pint of fine chopped veal, I pint of chopped boiled potatoes, salt and pepper, and i cup of stock. Let simmer for 10 minutes and serve on slices of buttered toast. 23. — Spanish Omelet. Beat 6 eggs very light ; add to them i cup- ful of fine chopped ham and 2 small onions chopped fine. Pour into a buttered dish and let cook until set ; turn out on a hot platter. 24. — Rice Croquettes. Put I pt. of cold boiled rice in the double- boiler, and add to it3tablesiX)onfulsof milk ; mix lightly. When soft add a well-beaten tgg, I tablespoonful of butter, i heaping tablespoonful of fine chopped parsley

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