736. Croquettes of Rice

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (5)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Original Text · last edited 12 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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