736. Croquettes of Rice

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (10)
Instructions (22)
  1. Well wash half a pound of the best Carolina rice.
  2. Put the washed rice into a stewpan with a pint and a half of milk and a quarter of a pound of butter.
  3. Place the stewpan upon the fire, stir until boiling.
  4. Then place it upon a slow fire, cover the stewpan, and let simmer very slowly until quite tender.
  5. Rub the rind of a lemon upon a lump of sugar, weighing a quarter of a pound.
  6. Pound the sugared lemon rind in a mortar quite fine.
  7. Add the pounded lemon rind and sugar to the rice.
  8. Add the yolks of five eggs to the rice mixture.
  9. Mix well and stir for a few minutes longer over the fire until the eggs thicken, but do not let it boil.
  10. Lay out the mixture onto a dish and let it cool.
  11. When cold, form the mixture into a number of small balls, or pears, or into long square pieces, according to fancy.
  12. Have three or four eggs in a basin well whisked.
  13. Dip each formed piece into the whisked eggs singly.
  14. Then dip each piece into a dish of bread-crumbs.
  15. Smooth the bread-crumbs gently with a knife.
  16. Dip the pieces again into the eggs and then into the bread-crumbs.
  17. Put the coated pieces into a wire basket.
  18. Place the wire basket into a stewpan of very hot lard.
  19. Fry until a nice light yellow color.
  20. Drain the fried croquettes on a cloth.
  21. Dress them pyramidically upon a napkin.
  22. Serve with powdered sugar sifted over them.
Original Text · last edited 5 days ago
736. Croquettes of Rice.—Well wash half a pound of the best Carolina rice, which put into a stewpan, with a pint and a half of milk, and a quarter of a pound of butter, place it upon the fire, stir until boiling, then place it upon a slow fire, cover the stewpan, and let simmer very slowly until quite tender; rub the rind of a lemon upon a lump of sugar, weighing a quarter of a pound, pound it in a mortar quite fine, add it to the rice, with the yolks of five eggs (mix well), stir them a few minutes longer over the fire until the eggs thicken, but do not let it boil, lay out upon a dish, when cold form it into a number of small balls, or pears, or into long square pieces, according to fancy; have three or four eggs in a basin well whisked, dip each piece in singly, and then into a dish of bread-crumbs, smooth them gently with a knife, dip them again into the eggs and bread-crumbs, put them into a wire basket, which put in a stewpan of very hot lard, fry a nice light yellow color, drain on a cloth, dress them pyramidically upon a napkin, and serve with powdered sugar sifted over them.
Notes
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