Spanish Croquettes

Ingredients

• 1 cupful of rice
• 1/2 teaspoonful of salt
• sufficient milk to cover
• 1/2 cupful of sugar
• the beaten yolks of 2 eggs
• 1 teaspoonful of cinnamon
• currant or any jelly preferred
• dust with powdered sugar

Method

1. 1

   Pick over and wash rice in several waters.

2. 2

   Put in a double boiler with salt and sufficient milk to cover and cook until done.

3. 3

   Add sugar, beaten yolks of eggs, and cinnamon, mix lightly, and continue cooking until thickened.

4. 4

   Spread on a buttered platter to cool, shape into flat rounds, dip in egg, roll in bread crumbs, fry in hot fat, scoop out the center, fill with jelly, dust with powdered sugar, and serve at once.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 50. The excerpt below is the record exactly as published.

nt teaspoonful of salt and % oi dk teaspoonful of pepper. Put i large Uble- spoonful of butter in a frying-pan and place over the fire. When hot put in the potatoes and press them carefully down on the bottom of the pan. Turn the pan round from time to time and cook slowly without stirring until the potatoes are golden brown at the bottom and well crusted together. Roll over very slowly and carefully and turn out on a heated platter, sprinkling with a litde chopped parsley. zg. — Rice with Dates, Orange Sauce. A simple luncheon-sweet is prepared by cooking ^ of a cupful of rice in i pint of milk in a double boiler until tender. Just before dishing it, stir in with a fork ^ of a cupful of finely-cut dates and serve with a sauce made with i cupful of boiling water, I tablespoonful of cornstarch dissolved in cold water, )^ of a cupful of sugar, i tea- spoonful of lemon juice and ^ of a cupful of orange juice. 183 November^ 20. — Bubble and Squeak. Bubble and squeak is the old name for a warmed over dish of cold meat and cabbage, the meat being usually corned beef though cold boiled or baked beef was also used. Cut about 2 pounds of lean cold meat in small, rather thin slices. Put them in a pan with I tablespoonful of dripping and let them color quickly. Chop the boiled cabbage and put it into a saucepan with 2 tablespoonfuls of butter, salt and pepper to taste and stir over the fire until smoking hot and just be- ginning to color. Turn it out on a heated platter and press it down in the centre, in this hollow arrange the browned meat and send at once to the table. 21. — Apple Slump. A nice hot lunch dish is apple slump. Put quartered or sliced apples into a deep kettle, add sugar and a spoonful of butter and cook until the apples are partly tender. Put over them a rich biscuit crust rolled out two-thirds of an inch thick, cover and let the apples simmer gently for forty-five minutes; un- cover and place in a hot oven until browned. 183 November^ 22. — Poached Eggs a la Creole. Stew together i can of tomatoes (or i quart freshly cut), i green pepper seeded and cut fine and ^ of a teaspoonful of salt. When the tomato is reduced one-half, rub all through a sieve. Have ready for each per- son a round or slice of toast and a neatly poached tgg. Melt and brown 2 table- spoonfuls of butter in a frying pan, add i tablespoonful of vinegar and boil for half a minute. Pour the tomato on a platter, lay on it the toast, arrange on each piece one of the poached eggs and over all pour the but- ter mixture, sending immediately to the table. 23. — Hash with Green Peppers. As a variation for ordinary hash add to a dish of it ^ of a green pepper finely chopped and ^ of a cupful of chopped ham. It will give a delightful flavor. 24. — Cranberry Roly-Poly. A rather short biscuit dough is rolled out half an inch thick and spread with a layer of chopped cranberries and granulated sugar. This is rolled up, laid on a buttered plate, 184 November. steamed for forty minutes, then placed in the oven for ten minutes to dry oflf. With this roly-poly either hard or soft sauce may be served. 25. — Braised Lamb's Liver. There are many who may not know that a lamb's liver is quite as delicate as one from a calf while it has the additional merit of be- ing less expensive. For braising arrange it in a small deep pan or baking dish on a bed of vegetables — sliced onions, carrots and turnips — add a bouquet of herbs (parsley, savory and thyme) and about a pint of stock, sauce or water; stewed tomatoes may well be added and a teaspoonful of chopped green pepper. Bake in a moderate oven for from two to three hours. 26.— Deviled Turkey Legs. Score each turkey leg with deep gashes and rub into the cuts a paste made by mixing to- gether soft butter, salt, cayenne and a little made mustard, proportioning the quantity of each ingredient according to taste. Broil over a clear fire. Have ready a good brown sauce made with strong stock. Add to it 186 November. just before serving a small spoonful of Worcestershire and a little made mustard and boil up once. Serve the legs on a hot dish garnished with water-cress and send in the sauce in a boat. 27. — Roast Mutton, Breton Style. The Breton way of serving roast mutton is to push a clove of garlic into the knuckle end of the leg and to serve with it a garnish of red beans. The beans are soaked and slowly boiled until tender then drained and turned into the pan with the meat an hour before the latter is done. Or, after draining, the beans are lightly fried in a little dripping and chopped onion and heaped round the meat as it is ready for serving. 28. — Hungarian Kidney. Wash a good-sized beef kidney and with a sharp knife cut off the outer part of each lobe rejecting the central, purplish portion and the tubes. In a saucepan put i}i tablespoonfuls of butter, ^ of a teaspoonful of salt, ^ of a teaspoonful of white pepper ; when hot add the pieces of kidney and shake and cook fast for five minutes; add 4 tablespoonfuls of 186 November. good beef stock, 2 tablespoonfuls of sherry and I tablespoonful of finely-chopped mush- rooms, cover and simmer for ten minutes. Mix together the yolks of 2 raw eggs and ^ of a cupful of milk, add to the contents of the saucepan, stir until the sauce begins to thicken, then take at once from the fire and serve in a hot dish. 29. — Spanish Croquettes. Pick over and wash i cupful of rice in several waters. Put in a double boiler with ^ of a teaspoonful of salt and sufficient milk to cover and cook, adding more milk if necessary and stirring occasionally with a fork, until the rice is done and the milk all absorbed. Add ^ of a cupful of sugar, the beaten yolks of 2 eggs and i teaspoonful of cinnamon, and mix lightly, continuing the cooking until the rice thickens again, then take from the fire and spread on a buttered platter. When cold and firm shape into flat rounds, dip into slightly-beaten egg and roll in fine dry bread crumbs. Fry in smoking- hot fat and drain for a moment on unglazed paper, then with a spoon scoop out the centre 187 November. of each croquette, fill with currant or any jelly preferred, dust with powdered sugar

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