Rice. 141

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

One pound of veal or fowl, chopped fine ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
good bechamel sauce mixed with parsley and lemon-juice
yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (4)

When cold, make it up into balls, or what shape you please.
Dip them in yolks of eggs and bread crumbs.
Fry them a few minutes before they go to table.
They should be of a light brown, and sent up with fried parsley.

Original Text

Rice.

One pound of veal or fowl, chopped fine; have ready some good bechamel sauce mixed with parsley and lemon-juice; mix it of a good thickness. When cold, make it up into balls, or what shape you please; dip them in yolks of eggs and bread crumbs, and fry them a few minutes before they go to table. They should be of a light brown, and sent up with fried parsley.

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Notes

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