Sweet Rice Croquettes

Ingredients

• ½ c rice
• 1^ c milk
• 2 egg yolks
• 2 T butter
• 2 T sugar
• 2 T whipped cream
• 2 T candied orange peel

Method

1. 1

   Cook rice in milk until tender and dry.

2. 2

   Add remaining ingredients, cool, shape, dip in egg and crumbs, and fry in deep fat.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 71. The excerpt below is the record exactly as published.

SWEET RICE CROQUETTES Veal Pot Pie Wipe a piece of veal from the shoulder and cut it into pieces for serving; add 3^-inch strip of salt pork or bacon for each piece of veal, cover with cold water, put over the fire and bring quickly to the boiling point. Boil 5 m, skim and let simmer until the meat is tender. If one possesses a "fireless cooker" place the meat in the cooker after boil- ing about 10 m, and leave for 2 or 3 h. When tender add salt and pepper to season, cut the biscuit dough left from luncheon into small rounds and place on top of the stew. Cook 10 m without lifting the cover. Serve the meat in the center of the platter, sur- rounded by the dumplings. Pour the gravy over the whole. Succotash Place the contents of a can of succotash in a saucepan, add yi t salt, dash of pepper, add 2 T butter. Place over the fire and when hot serve. Or to >^ can corn add i c cooked lima beans, and proceed as above. Sweet Rice Croquettes Cook Yz c rice, blanched and salted, in i>^ c milk, until DECEMBER MENUS 127 tender and dry ; add 2 egg yolks, 2 T each of butter, sugar, whipped cream and candied orange peel,

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