Rice Croquettes, No. 1

Ingredients

• V« pound of rice
• 1 pint of white broth
• 1 even teaspoonful salt
• ly, ounce butter
• 3 ounces grated cheese
• 2 tablespoonfuls cream

Method

1. 1

   Blanch the rice in boiling water for 5 minutes, drain, and rinse with cold water.

2. 2

   Return to saucepan, cover with broth, season with salt, and cook till tender.

3. 3

   Mix with butter, cheese, and cream; spread on a flat dish to cool.

4. 4

   Cut into pieces, roll in breadcrumbs, dip in beaten egg, roll again in breadcrumbs, shape nicely, and fry in hot fat until light brown.

5. 5

   Serve with broiled or fried meat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 349. The excerpt below is the record exactly as published.

Rice Croquettes, No. 1. — Blanch V« pound of rice in boiling water for 5 minutes, drain, and rinse with cold water ; return the rice to saucepan, cover with 1 pint of white broth, season with 1 even teaspoonful salt, and cook till tender ; then remove. Mix the rice with ly, ounce butter, 3 ounces grated cheese, and 2 table- spoonfuls cream ; spread the mixture on a flat dish IY4 inch high, and set aside to cool ; half an hour before serving, cut the rice into pieces 3 inches long and 1 inch wide, roll in fresh grated bread crumbs ; then dip in beaten egg and roll again in bread crumbs ; shape nicely and fry light brown in hot fat. Lay for a few minutes on paper, then serve with broiled or fried meat Bice Croquettes, No. 2. — Parboil Vs pound of rice 5 minutes in water, then drain and rinse with cold water ; return the rioe to 624 RICE, HOMINY, AND BREAD CROUSTADES. saucepan, add 1 pint milk, 1 ounce butter, 1 even teaspoonf nl salt, and boil till tender ; then mix with the yolks of 2 eggs. Spread the rice IY4 inch thick in a shallow tin pan and set aside ; when cold cut the rice into strips 3 inches long and 1 inch wide, dip in beaten eggs, and roll in fresh grated bread crumbs. Fry in hot fat to a fine golden color, lay for a few minutes on paper ; then ser^e on a hot dish. They are nice for breakfast with broiled chops or steaks. Small Bice Groustades & la Toulouse.— Parboil Vs pound rice 5 minutes in water, then drain, and rinse it with cold water; return to saucepan, cover with 1 pint of chicken broth ; add 1 even teaspoonful salt, 1 ounce butter, and cook till tender (if the rioe should be too dry, add a little more bouillon). When done mix with 3 tablespoonfuls grated Parmesan or American cheese, add lastly the yolks of 2 eggs ; spread the rice IV4 inch thick in a but- tered pan, and set aside to cool. Then cut with a cutter of IVs inch diameter round pieces, cover with grated bread crumbs, brush over with beaten egg, and again cover with grated bread crumbs. Make an incision with a small cutter on top of each croustade to form the cover ; fry in deep hot fat to a fine golden color ; carefully remove. Set the croustade for a few minutes on paper, removing the cover, hollow out with a teaspoon, and fill with a salpicotf cL la Toulouse ; lay a small white cooked mushroom on top of each, and serve on a napkin. Petites Groustades of Bice & la Parmesan.— Prepare 6 rice croustades as in foregoing recipe. Beat 3 eggs until very light, add a small pinch of salt and 3 tablespoonfuls cream

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