Rice Croquettes
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Wash four ounces of rice in cold water, which put in a saucepan on the fire, with a pint of water, and boil ten minutes, then put in cold water for a moment.
- Put your rice back again on the fire, with a pint of milk, a little grated orange and lemon peel, and two ounces of sugar.
- Boil gently forty minutes.
- Let it become perfectly cold, then form it into croquettes, beat up two eggs, in which dip your croquettes.
- Roll them in bread-crumbs, fry them in very hot lard, and, when your croquettes are a bright yellow, drain them, sprinkle them with sugar, and serve.
- You may also serve them with an apricot sauce made in the following manner: Put four ounces of sugar and two wineglasses of water in a saucepan on the fire;
- when the sugar is melted, add half a pound of apricots, boil for a moment, press through a sieve, heat again on the fire, and serve.
- You may flavor with vanilla, maraschino, kirsch, or any liqueur you wish.