Rice Croquettes a la Parmesan

Ingredients

• half a cupful of raw rice
• three gills of stock
• one cupful of strained tomato
• three table-spoonfuls of butter
• four table-spoonfuls of grated Parmesan cheese
• one teaspoonful of salt
• one-tenth of a teaspoonful of cayenne
• one teaspoonful of onion juice
• four eggs
• crumbs for breading

Method

1. 1

   Wash the rice and boil it in stock for ten minutes.

2. 2

   Add the strained tomato, onion juice, salt, and cayenne, and cook for twenty minutes longer.

3. 3

   When the rice is tender, add the cheese and two beaten eggs.

4. 4

   Stir for one minute, then spread on a platter to cool.

5. 5

   Shape and bread with the remaining eggs and crumbs.

6. 6

   Fry for one minute and a half.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 201. The excerpt below is the record exactly as published.

Rice Croquettes a la Parmesan. For eighteen croquettes use half a cupful of raw rice, three gills of stock, one cupful of strained tomato, three table-spoonfuls of butter, four table-spoonfuls of grated Parmesan cheese, one teaspoonful of salt, one-tenth of a teaspoonful of cayenne, one teaspoonful of onion juice, four eggs, and crumbs for breading

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