CROQUETS AU CONFITURE [46]

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

three ounces of rice ↝ Rice, cooked, NFS [Rice]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
jam ↝ Jam [Jams, syrups, toppings]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
hot lard ↝ Lard [Fats and Oils]
sifted sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Place three ounces of rice in a stew-pan, and cook till it is very soft, and all the milk boiled off.
Switch two eggs with the rice spread out on a plate to cool; then form into round balls.
Make a hole through the middle, and fill with jam; close it up, and roll the ball in egg and then in bread-crumbs, and fry in hot lard.
Dish in a pyramid on a folded napkin, and sprinkle sifted sugar over it.
Serve hot.

Original Text

CROQUETS AU CONFITURE.

Place three ounces of rice in a stew-pan, and cook till it is very soft, and all the milk boiled off. Switch two eggs with the rice spread out on a plate to cool; then form into round balls. Make a hole through the middle, and fill with jam; close it up, and roll the ball in egg and then in bread-crumbs, and fry in hot lard. Dish in a pyramid on a folded napkin, and sprinkle sifted sugar over it. Serve hot.

[46]

Notes

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