Rice Croquettes with Sauce

Ingredients

• Wash one pound of rice
• put it in a saucepan with three pints of milk
• six ounces of granulated sugar
• two ounces of butter
• the rind of a lemon
• add the yolks of four eggs

Method

1. 1

   Wash the rice and cook it with milk, sugar, butter, and lemon rind until it boils.

2. 2

   Cover and cook for half an hour.

3. 3

   Remove the lemon, add egg yolks, mix well, and cool.

4. 4

   Roll into croquettes, dip in beaten egg and bread crumbs, and fry until light brown.

5. 5

   Drain and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 141. The excerpt below is the record exactly as published.

Wash one pound of rice and put it in a saucepan with three pints of milk, six ounces of granulated sugar, two ounoes of butter, and the rind of a lemon. Stir until it comes to a boil, then cover, and cook one-half hour. Remove the lemon, add the yolks of four eggs

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