Mrs Beetons Poultry and Game Revisited
Fowl and Rice Croquettes
(An Entree)
1.1lt (2 pints) Stock or Broth
110g (4oz) Rice
85g (3oz) Butter
Minced Fowl
Egg
Breadcrumbs
Put the rice into the cold stock or broth and let it boil very gently for ½ hour.
Then add the butter and simmer it until dry and soft.
When cold, make it into balls, hollow out the inside and fill with minced fowl.
The mince should be rather thick.
Cover over with rice, dip the balls into egg, sprinkle them with breadcrumbs.
Fry to a nice brown colour.
Dish them and garnish with fried parsley.
Oysters, white sauce, or a little cream, may be stirred into the rice before it cools.
Time: ½ hour to boil the rice, 10 minutes to fry the croquettes.
Seasonable at any time.
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.
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