Rice Croquettes
From The Swedish, French, American cook book, 1918
Serves 4
Serve on a paper doily.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 427. The excerpt below is the record exactly as published.
season with salt according to taste. A little cheese can be sprinkled on top to give the rice an extra flavor. Rice (Riz) au Gratin Cook rice [see recipe: How to Boil Rice]; put in a souffle dish. Put one layer of rice, one layer of grated American cheese, and so on, alternately, until the dish is full. Add a small cup hot milk, sprinkle heavily with cheese, bake in oven until golden brown — about thirty minutes. Serve as a vegetable with any kind of roast. Rice with Tomatoes ( Riz au Tomates ) a l’ltalienne Rinse one cup rice in two or three different hot waters; put on the stove with three cups water and cook until the rice is well done. Take three cups tomatoes [if fresh ones are not at hand, canned tomatoes will do]; mix with the rice. Put in a souffle dish, season with pepper and salt to taste, sprinkle bread crumbs on the top, add some pieces butter. Bake in oven from forty-five minutes to an hour — according to heat of the oven. Serve as a vegetable with any kind of roast for dinner. Rice with Tomato Sauce (Riz, Sauce Tomate) a ITtalienne Cook the rice in three cups water until well done. Make a rich tomato sauce. Put one tablespoon butter in a pan, add one heaping tablespoon flour, one and a half cups tomato juice, pepper and salt; beat until nice and rich, then pour over the rice (save part of this sauce); let the rice simmer from five to ten minutes; add some cream. Dish up on a platter, pour the rest of the sauce over, sprinkle with grated American cheese, serve as a vegetable with cheese at the side. Rice Croquettes ( Croquettes de Riz ) Rinse one cup rice in two or three different hot waters, put on stove with three cups water, let simmer slowly — with a tight cover — until it commences to get dry; add one cup hot milk and let simmer until well done. Add to that quantity four tablespoons thick hot cream sauce, season with pepper and salt to taste. Put tablespoonfuls of the rice on a platter — separately — and leave until it commences to get cold; then shape in small pyramids and let stand until cold. Dip in egg, then fresh bread crumbs
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