Rice Croquettes
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
The rice may be flavoured with vanilla instead of lemon, if preferred.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 66. The excerpt below is the record exactly as published.
Rice croquettes. Eel pout à la Parisienne. Scrape and clean your eel pout, keep the livers, boil in mire- poix (see 4th of October), and serve, covered with oyster sauce, to which you have added the livers, chopped up into small pieces. Rice croquettes. Wash the rice, blanch it in boiling water, and soak in cold water until cool ; cook in boiling milk, with a little sugar and lemon peel, over a slow fire; stir the rice occasionally, so that it may not burn; when done spread it out about three inches” thick on a wooden slab, leave until cold, cut it into squares, sprinkle with grated bread-crumb; roll into croquettes, dip into beaten yolks of egg, bread-crumb, and fry in boiling lard or butter
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