Rice Pears

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
For serving
Instructions (13)
  1. Cook about 6 tablespoonfuls of rice as for a pudding.
  2. Sweeten and flavour the cooked rice.
  3. Add the yolks of 5 or 6 eggs and the whites of 2.
  4. Mix well.
  5. Reduce the mixture over a sharp fire until it becomes thick.
  6. Put the mixture aside until cold.
  7. When cold, shape the rice mixture like small pears.
  8. Egg and breadcrumb each "pear."
  9. Fry the "pears."
  10. Insert a little strawberry or apricot jam at the broad end of each "pear."
  11. Put an angelica stalk at the narrow end and a currant at the broad end of each "pear" (outside, after frying).
  12. Arrange the "pears" in a circle on the dish, standing up on their broad ends.
  13. Serve with plain cream or custard sauce.
Original Text
Rice Pears, “Croquettes de Riz.” To make a large dishful, take about 6 tablespoonfuls of rice cooked as for a pudding; sweeten it and flavour it, add the yolks of 5 or 6 eggs and the whites of 2. Mix well and reduce it over a sharp fire till it becomes thick, then put it on one side until cold. When cold, shape the rice like small pears. Egg and breadcrumb each “pear,” and then fry them; put an angelica stalk at the narrow end and a currant at the broad end outside, having already inserted a little strawberry or apricot jam at the broad end. Range the “pears” round in a circle on the dish, standing up on their broad ends. Serve plain cream or custard sauce with them.
Notes
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