Semolina Croquettes

Ingredients

• | pt. milk
• 3 oz. semolina
• 1 oz. butter
• 11 oz. sugar
• 1 whole egg
• and 1 yolk
• 2 oz. currants
• a little flour
• Egg and bread-crumbs

Method

1. 1

   Put semolina, milk, and butter into a saucepan, stir until thick, then cook for 8 to 10 minutes.

2. 2

   Remove from heat, add eggs, sugar, flavouring, and cleaned currants.

3. 3

   Mix well, spread to 1 inch thick on a wetted dish, cool, cut into shapes, egg and bread-crumb them, and fry in boiling fat until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 681. The excerpt below is the record exactly as published.

A little flour. Wash the rice well in several waters, and then put it into a lined saucepan with the gill of fresh cold water. Bring this to the boil over the fire, cook for 5 minutes, and pour the water off. Then add the milk, butter, and grated lemon rind, and stew the rice slowly until quite soft and thick. From 1 to % hour will be necessary for this process. Bice Croquettes When ready, remove the pan from the fire, and stir in the yolks of eggs and sugar. Then turn the mixture on to a plate, smooth it over with a wetted knife, and set it aside to cool. When cold, divide it into 10 or 12 equal-sized pieces, place them on a board sprinkled with a little flour, and shape each one neatly either into balls, round flat cakes, cork or pear shapes. Then egg and bread-crumb them, and re-shape so as to take away the rough appearance. Fry these croquettes in a saucepan of boiling fat until a golden brown colour, then drain them on paper and dredge with sugar. Serve them piled on a hot dish, with a dish-paper under them, and apricot or any other suitable sauce may be served separately. Note. — Any other flavouring may be used instead of the grated lemon rind, or a little grated chocolate or cocoanut may be added to the rice mixture. Sufficient for 5 or 6 persons. Probable cost, 9 d. 1897. Croquettes of Rice with Fruit (Croquettes de Riz aux Fruits) Prepare the same mixture as for rice croquettes, adding to it about 2 oz. preserved fruits finely chopped. Allow the mixture to cool, then form it into small pear-shaped pieces with a little flour. Brush these over with slightly beaten white of egg with which a little salad oil has been mixed, and coat them with chopped almonds instead of bread-crumbs. Fry the croquettes in boiling fat and put a small piece of angelica in the narrow end of each to imitate the stalk of the pear. Serve hot with apricot sauce (Recipe 774) separately. Note.— Semolina may be used instead of rice. 1898. Rice and Chocolate Croquettes Prepare a rice mixture as directed in Recipe 1896, flavour it with vanilla, and add 2 or 3 table-spoon- fuls of finely -grated chocolate. Mix well and spread the mixture on a buttered dish or tin to cool. Then shape it in small round cakes or any other form preferred, egg and bread-crumb them, and fry in boiling fat. Sprinkle with sugar and serve hot. 1899. Rusk Fritters Grated lemon rind. 1 table-sp. castor sugar. A little butter. ; tops and bottoms ” for | doz. rusks. 1 or 2 eggs. | pt. milk. Choose the rusks called these, and lay them flat on a large dish. Beat up the egg with the sugar and grated rind of \ lemon, add the milk, and strain over the rusks. Allow them to soak until all this custard is absorbed. Make some butter hot in a frying pan, place the rusks one at a time into it, lifting them very carefully with a palette knife or fish shoe. Fry them a pretty brown colour on both sides, drain when ready, and sprinkle with sugar. When all are ready, arrange the fritters neatly on a lace-edged paper, and serve with jam or stewed fruit. Sufficient for 4 or 5 persons. Probable cost, 6 d. 1900. Semolina Croquettes (Croquettes de Semoule) | pt. milk. 3 oz. semolina. 11 oz. sugar. 1 whole egg and 1 yolk. 2 oz. currants. Flavouring. J oz. butter. Egg and bread-crumbs. Put the semolina, milk, and butter into a sauce- pan, and stir them over the fire until thick. Then cook from 8 to 10 minutes. Remove the saucepan from the fire, and add the eggs, sugar, flavouring, and currants picked and cleaned. Mix well, and spread this mixture to the thickness of \ an inch on a wetted dish or tin, and allow it to cool. When PUDDINGS AND HOT SWEETS 425 cold, cut out iu small shapes with a cutter, egg and bread-crumb them, and fry in boiling fat to a nice brown colour. Note. — The currants may be omitted, or pre- served cherries or ginger cut in small pieces may be used in their place. Sufficient for 5 or 6 persons. Probable cost, 7 d. 1901. Sponge-Cake Fritters 2 or 3 Id. sponge cakes. A little jam. 2 or 3 table-sps. milk or wine. Frying batter. Castor sugar. Split the sponge cakes, spread them with jam, make a sandwich, and cut them in small square pieces. Sprinkle the pieces with the milk or wine and let them soak a short time without allowing them to become too moist. Prepare some frying batter as directed in Recipe 1863, dip the sponge cake pieces into it, and fry them in boiling fat to a golden brown colour. Drain well, sprinkle with sugar, and serve piled up on a lace-edged paper. Sufficient for 4 or 5 persons. Probable cost, 9 d. 1902. Walnut Fritters Make in the same way as Apple Fritters (Recipe 1869), using 2 table-spoonfuls of chopped walnuts instead of the apples. PART V SOUFFLES AND SWEET OMELETS To steam a souffle place the mould containing it in a steamer, or in a saucepan with boiling water to come half-way up the sides. In the latter case it is safer to place a plate or saucer at the bottom of the saucepan, in order to raise the mould above the heat of the stove. Cook the souffle slowly and steadily the required time. If steamed too quickly it will rise rapidly without becoming firm, and will be apt to fall again when turned out. A steamed souffle is ready when it feels firm to the touch. Steamed souffles are always turned out of the moulds in which they are cooked, and a suitable sauce is poured round, never over them. A baked souffle must be cooked in a moderate and steady oven until it is well risen and firm to the touch. It is never turned out, but is served in the dish in which it is cooked. A suitable sauce may be served separately. The success of a souffle depends largely upon the thorough beating of the whites of eggs, steady cooking and quick serving. A Steamed Souffld The following are the usual proportions, and the general directions, for making a steamed souffle ; by the addition of different flavourings the various souffles take their names. 1 oz. butter

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