Savoury Croquettes of Rice

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (12)
  1. Prepare rice as for casserole of rice (Chapter XVIII.), boiling it very dry and letting it cool completely before use.
  2. Stir a few spoonfuls of rich white sauce into the rice when it is nearly tender.
  3. Form and hollow the croquettes as directed in the last receipt.
  4. Fill them with a small portion of minced fowl, partridge, or pheasant in a thick sauce, or with one or two stewed oysters cut into quarters.
  5. Close the rice perfectly over the filling.
  6. Coat the croquettes with egg and then with breadcrumbs.
  7. Fry the croquettes, raising the pan high above the fire when lightly browned, so they heat through.
  8. Heighten the colour of the croquettes, and lift them out immediately.
  9. Serve garnished with crisped parsley.
  10. Optional French method: Mix a little grated Parmesan cheese with the rice just before taking it from the fire.
  11. Optional French method: After egging the croquettes, roll them in more Parmesan cheese.
  12. Optional French method: Press the cheese on, dip them again in egg, and then into the crumbs.
Original Text
SAVOURY CROQUETTES OF RICE. (ENTRÉE.) These are made with the same preparation as the casserole of rice of Chapter XVIII., but it must be boiled very dry, and left to become quite cold before it is used. A few spoonsful of rich white sauce stirred into it when it is nearly tender, will improve it much. Form and hollow the croquettes as directed in the last receipt; fill them with a small portion of minced fowl, partridge, or pheasant in a thick sauce, or with a stewed oyster or two cut in quarters; close the rice perfectly over them; egg, and crumb the croquettes, fry and serve them garnished with crisped parsley. French cooks mix sometimes a little grated Parmesan cheese with the rice at the moment it is taken from the fire, and roll the croquettes in more after they are egged; they press this on and dip them again in egg, and then into the crumbs. Raise the pan high above the fire when the croquettes 387are lightly browned, that they may heat through; then heighten the colour, and lift them out immediately.
Notes
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