Rissoles, Rice

Ingredients

• half a pound of rice
• the yolks of three eggs
• two tablespoonfuls of good white sauce
• pepper
• salt
• grated nutmeg

Method

1. 1

   Boil rice until soft, mix with beaten yolks, white sauce, and seasonings.

2. 2

   Beat over fire until eggs set, then mold into cups with savory mince in the center.

3. 3

   Dip in egg and bread-crumbs, fry until browned, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1574. The excerpt below is the record exactly as published.

the yolks of three eggs and add to it, that it may become firm and thick; season with pepper, salt, and grated nutmeg; and lastly, add two ounces of beef marrow chopped fine, and set it aside to get cold. Roll out puff paste, stamp it in forms with a cutter, rub the edges with yolk of egg, put a spoonful of this force- meat in the centre ; lay a piece of the same- sized paste over, pinch down the edges in the shape of a haK-moon or any other shape you may fancy ; dip them in egg beat up, sprinkle them thickly with bread-crumbs, and fry them in hot lard. Serve them quite hot ; when you take them out of the pan, throw a handful of fresh-picked parsley into the hot lard ; stir it about gently, and when it ceases crackling, take it out, at which moment it will be of a fine green and crisp ; sprinkle it with salt, and strew it over the rissoles. — A. von Kochhcim. ms ( 758) ROA Rissoles, Pancake. — Make some batter as for pancakes. It will be better if made two or three hoiu-s befoi-e it is wanted. Mince finely some cold-dressed veal, and v.nth. it a quarter of its weight in lean ham or tongue. Season with salt, pepper, grated nutmeg, and grated lemon-peel. Fry a thin pancake in the usual way. When it is brown on the upper side turn it over, and put into the middle of it two table-spoonfuls of the minced veal. Fold it over at the ends, and at each side, that the meat may not escape, and fry the rissoles thus made till they are lightly browned. Drain them from the fat, and serve very hot. Time to fry the rissoles with the meat, three or foui- minutes. Sufficient, five of six for a dish. Pro- bable cost, 4d. each. _ Rissoles, Rice.— Boil half a pound of rice till soft and diy. Beat it well, and mix with it the well-beaten yolks of three eggs, two table-spoonfuls of good white sauce, and a little pepper, salt, and grated nutmeg

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