Turkish Croquettes

Ingredients

• half a can of tomatoes
• one slice of onion
• one slice of carrot
• one slice of turnip
• one teaspoonful of herbs
• one sprig of parsley
• two cloves
• two peppercorns
• one teaspoonful of salt
• one saltspoonful of pepper
• one cup of brown soup stock
• a quarter of a cup of butter
• one beaten egg
• a little cream sauce

Method

1. 1

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

2. 2

   Rub through a strainer.

3. 3

   Take strained tomatoes and brown soup stock, season, and add uncooked rice.

4. 4

   Cook until absorbed.

5. 5

   Add butter and steam until rice is soft.

6. 6

   Add beaten egg and cream sauce.

7. 7

   When cool, shape into rolls, roll in crumbs, dip in egg, roll in crumbs again, and fry.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 166. The excerpt below is the record exactly as published.

Turkish Croquettes, — Stew half a can of tomatoes fifteen minutes with one slice each of onion^ carroty and turnip, one teaspoonful of herbs, one sprig of parsley, two cloves, two pep- percorns, one teaspoonful of salt, and one saltspoonful of pep- 'per. 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 till the liquor is absorbed. Add a quarter of a cup of butter, and steam it, or cook on the back of the stove until the rice is soft. Add one beaten egg and a little cream sauce

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