Croquettes of Rice

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Prep: 45 min Total: 45 min
Status
success · extracted 6 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
Croquettes
  1. Wipe very clean, in a dry cloth, seven ounces of rice, put it into a clean stewpan, and pour on it a quart of new milk.
  2. Let it swell gently by the side of the fire, and stir it often that it may not stick to the pan, nor burn.
  3. When it is about half done, stir to it five ounces of pounded sugar, and six bitter almonds beaten extremely fine.
  4. The thin rind of half a fresh lemon may be added in the first instance.
  5. The rice must be simmered until it is soft, and very thick and dry.
  6. It should then be spread on a dish, and left until cold.
  7. When cold, roll the rice mixture into small balls.
  8. Dip the balls into beaten egg, and then cover them in every part with the finest bread-crumbs.
  9. When all are ready, fry them a light brown in fresh butter.
  10. Dry them well before the fire, upon a sieve reversed and covered with a very soft cloth, or with a sheet of white blotting paper.
  11. Pile them in a hot dish, and send them to table quickly.
Original Text
CROQUETTES OF RICE. (ENTREMETS.) Croquettes. Wipe very clean, in a dry cloth, seven ounces of rice, put it into a clean stewpan, and pour on it a quart of new milk; let it swell gently by the side of the fire, and stir it often that it may not stick to the pan, nor burn; when it is about half done, stir to it five ounces of pounded sugar, and six bitter almonds beaten extremely 386fine: the thin rind of half a fresh lemon may be added in the first instance. The rice must be simmered until it is soft, and very thick and dry; it should then be spread on a dish, and left until cold, when it is to be rolled into small balls, which must be dipped into beaten egg, and then covered in every part with the finest bread-crumbs. When all are ready, fry them a light brown in fresh butter, and dry them well before the fire, upon a sieve reversed and covered with a very soft cloth, or with a sheet of white blotting paper. Pile them in a hot dish, and send them to table quickly. Rice, 7 oz.; milk, 1 quart; rind of lemon: 3/4 hour. Sugar, 5 oz. bitter almonds, 6: 40 to 60 minutes, or more. Fried, 5 to 7 minutes.
Notes
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