Rice Rolls

Ingredients

• one cup of the strained tomatoes
• one cup of brown soup stock
• one scant cup of uncooked rice
• a quarter of a cup of butter
• one beaten egg
• a little cream sauce or thick tomato sauce
• fine bread crumbs
• smoking hot fat

Method

1. 1

   Rub through a strainer the tomatoes, peppercorns, and salt.

2. 2

   Boil the strained tomatoes and brown soup stock, then add the rice and cook until absorbed.

3. 3

   Add butter and cook until rice is soft.

4. 4

   Mix in beaten egg and enough cream sauce to make it moist.

5. 5

   Shape into rolls, coat in breadcrumbs, egg, and breadcrumbs again, then fry in hot fat.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 18. The excerpt below is the record exactly as published.

one cup of the strained tomatoes, one cup of brown soup stock, season highly and when boiling add one scant cup of uncooked rice. Cook until the liquor is absorbed. Add a quarter of a cup of butter and cook on the back of the stove until the rice is soft. Add one beaten egg and a little cream sauce or thick tomato sauce, using enough to make it quite 67 May^ moist. When cool, shape into rolls. Roll in fine bread crumbs, then in tgg, then in crumbs again, and fry in smoking hot fat

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