Turkish Croquettes

Ingredients

• Stew J4 a can of tomatoes
• one slice each of onion
• one slice each of carrot
• one slice each of turnip
• one teaspoonful of herbs
• one sprig of parsley
• two cloves
• two peppercorns
• one teaspoonful of salt
• one saltspoonful of pepper
• Take one cup of the strained tomatoes
• one cup of brown soup stock
• Add a quarter of a cup of butter
• Add one beaten egg

Method

1. 1

   Stew tomatoes with onion, carrot, turnip, herbs, parsley, cloves, peppercorns, salt, and pepper.

2. 2

   Strain and combine with brown stock.

3. 3

   Add rice and cook until absorbed.

4. 4

   Mix in butter and beaten egg.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 18. The excerpt below is the record exactly as published.

Turkish Croquettes. Stew J4 a can of tomatoes fifteen minutes with one slice each of onion, carrot and turnip, one teaspoonful of herbs, one sprig of parsley, two cloves, two peppercorns, one teaspoonful. salt and one saltspoonful of pepper. Rub through a strainer. Take one cup of the strained tomatoes, one cup of brown soup stock, season highly and when boiling add one scant cup of uncooked rice. Cook until the liquor is absorbed. Add a quarter of a cup of butter and cook on the back of the stove until the rice is soft. Add one beaten egg

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