Savoury Rice Cutlets

Ingredients

• Three and a half ounces of Rice
• One pint of Milk
• Four ounces of Onion
• A heaped tablespoonful of chopped Parsley
• The whites of three Eggs
• Half a pound of Bread-crumbs
• Salad Oil, or Albene
• Pepper

Method

1. 1

   Peel and slice the onions, throw them into cold water; let them boil up quickly, then drain and mince them.

2. 2

   Put the rice into a double pan, boil the milk and pour it over the rice, and add the minced onion.

3. 3

   Let them stew until the rice has absorbed all the milk, which will take quite two hours.

4. 4

   Turn the mixture into a bowl, and let it get nearly cold.

5. 5

   Now stir them, with the chopped parsley, into the cooled rice and season nicely with pepper.

6. 6

   Beat up two of the whites of eggs into a stiff froth, and add that also to the mixture.

7. 7

   Have the other white of egg beaten up slightly, take a tablespoonful of the mixture and dip it into the egg, then cover it with bread-crumbs.

8. 8

   Shape them into cutlets an inch thick and put them into the frying basket.

9. 9

   Fry them a rich brown and garnish with parsley.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 37. The excerpt below is the record exactly as published.

voury Rice “ Cutlets.” Ingredients . Three and a half ounces of Rice. One pint of Milk. Four ounces of Onion. A heaped tablespoonful of chopped Parsley. The whites of three Eggs. Half a pound of Bread-crumbs. Salad Oil, or Albene. Pepper

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