FOWL AND RICE CROQUETTES

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

INGREDIENTS

1/4 lb. of rice ↝ Rice, cooked, NFS [Rice]
1 quart of stock or broth ↝ Soup, broth [Soups, broth-based]
3 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
minced fowl ↝ Guinea hen, meat only, raw [Poultry Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Oysters, white sauce, or a little cream, may be stirred into the rice before it cools. ↝ Oysters, raw [Shellfish]
Oysters, white sauce, or a little cream, may be stirred into the rice before it cools. ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
Oysters, white sauce, or a little cream, may be stirred into the rice before it cools. ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

Mode

Put the rice into the above proportion of cold stock or broth, and let it boil very gently for 1/2 hour; then add the butter, and simmer it till quite dry and soft
When cold, make it into balls, hollow out the inside, and fill with minced fowl made by recipe No. 956.
The mince should be rather thick.
Cover over with rice, dip the balls into egg, sprinkle them with bread crumbs, and fry a nice brown.
Dish them, and garnish with fried parsley.
Oysters, white sauce, or a little cream, may be stirred into the rice before it cools.

Original Text

FOWL AND RICE CROQUETTES (an Entree).

953. INGREDIENTS.—1/4 lb. of rice, 1 quart of stock or broth, 3 oz. of butter, minced fowl, egg, and bread crumbs.

Mode.—Put the rice into the above proportion of cold stock or broth, and let it boil very gently for 1/2 hour; then add the butter, and simmer it till quite dry and soft When cold, make it into balls, hollow out the inside, and fill with minced fowl made by recipe No. 956. The mince should be rather thick. Cover over with rice, dip the balls into egg, sprinkle them with bread crumbs, and fry a nice brown. Dish them, and garnish with fried parsley. Oysters, white sauce, or a little cream, may be stirred into the rice before it cools.

Time.—1/2 hour to boil the rice, 10 minutes to fry the croquettes.

Average cost, exclusive of the fowl, 8d.

Seasonable at any time.

CHIP.—If the birds are allowed to puddle about on wet soil, or to be much out in the rain, they will get "chip." Young chicks are especially liable to this complaint. They will sit shivering in out-of-the-way corners, perpetually uttering a dolorous "chip, chip;" seemingly frozen with cold, though, on handling them, they are found to be in high fever. A wholesale breeder would take no pains to attempt the cure of fowls so afflicted; but they who keep chickens for the pleasure, and not for the profit they yield, will be inclined to recover them if possible. Give them none but warm food, half a peppercorn rolled in a morsel of dough every night, and a little nitre in their water. Above all, keep them warm; a corner in the kitchen fender, for a day or two, will do more to effect a cure than the run of a druggist's warehouse.

Notes

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