Savoury Rice Rissoles

Ingredients

• Four ounces of Rice
• One ounce of Butter (or Athene)
• One small Onion
• A little Pepper
• Four large Sage leaves
• Whites of two Eggs
• Half a pint of Milk

Method

1. 1

   Well wash the rice and cook for half an hour in the milk, then add the butter, and very finely chopped sage and onion and pepper; boil for a few minutes longer, then add the well-whipped whites of eggs, and when cool form into shape, roll in fine rusk-crumbs, and fry a light brown in boiling Albene.

2. 2

   Serve round a mould of mashed potatoes.

3. 3

   Semolina may be cooked in the same way.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 38. The excerpt below is the record exactly as published.

Savoury Rice Rissoles. Ingredients . Four ounces of Rice. One ounce of Butter (or Athene). One small Onion. A little Pepper. Four large Sage leaves. Whites of two Eggs. Half a pint of Milk

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