376. RICE A LA FLORENTINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
2.0 plates
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (18)
For the soup
For the croquettes
Instructions (10)
  1. Prepare a thin purée of rice, and moisten it with consommé of fowls.
  2. Finish by adding two ounces of grated Parmesan cheese, six yolks of eggs, half a pint of cream, a pat of butter, and a little minionette pepper.
  3. Pour the soup thus prepared into the soup-tureen, and send to table with two plates of very small croquettes of rice, which are to be handed round with the soup.
Croquettes of rice
  1. Wash and blanch half a pound of Carolina rice, and boil it in a little broth with two ounces of fresh butter, a pinch of minionette pepper, and a little salt.
  2. When done, add two ounces of grated Parmesan cheese and four yolks of eggs.
  3. Work the whole on the stove-fire for five minutes.
  4. Spread it on a plate, and when the paste is sufficiently cold, mould it into very small round balls.
  5. Just before dinner-time, dip these in some beaten egg, and roll them in flour.
  6. Put them into a large-sized parsley frier, and immerse them in a quantity of hot clean lard.
  7. Fry them of a fine deep yellow colour, and send to table in two hot plates, on napkins, to be handed round with the soup as before stated.
Original Text
376. RICE A LA FLORENTINE. PREPARE a thin purée of rice, and moisten it with consommé of fowls; finish by adding two ounces of grated Parmesan cheese, a lesion of six yolks of eggs, half a pint of cream, a pat of butter, and a little minionette pepper; then pour the soup thus prepared into the soup-tureen, and send to table with two plates of very small croquettes of rice, which are to be handed round with the soup. The croquettes of rice, here alluded to, are thus made:— Wash and blanch half a pound of Carolina rice, and boil it in a little broth with two ounces of fresh butter, a pinch of minionette pepper, and a little salt; when done, add two ounces of grated Parmesan cheese and four yolks of eggs; work the whole on the stove-fire for five minutes, spread it on a plate, and when the paste is sufficiently cold, mould it into very small round balls. Just before dinner-time, dip these in some beaten egg, and roll them in flour; then put them into a large-sized parsley frier, and immerse them in a quantity of hot clean lard; fry them of a fine deep yellow colour, and send to table in two hot plates, on napkins, to be handed round with the soup as before stated.
Notes
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