Page:Browne - The Plain Sailing Cook Book.djvu/139

 

RICE CROQUETTES

• MATERIALS
• ¼ cup rice
• 1 egg
• 1 teaspoon butter
• ¼ teaspoon salt
• Bread crumbs
• Fat for frying

• UTENSILS
• Strainer
• Saucepan
• Plate
• 2 bowls
• Dover beater
• Frying-kettle
• Colander with paper

 

DIRECTIONS

1. Wash the rice in a strainer.
2. Put a pint or two of hot water into a saucepan, set the saucepan over the fire, and let the water come to a boil.
3. Add the rice to the rapidly boiling water, and allow it to boil twenty minutes.
4. Take from the fire, drain off the water through a strainer, put the rice in a bowl, and add the butter and salt.
5. Beat the egg in a bowl, add half of it to the rice, and mix well.
6. Put the rice on a plate, spreading it out thinly, and let it become thoroughly cold.
7. Mould the rice into small balls or cylinders, dip each ball in the beaten egg in the bowl, then roll it in crumbs, and fry in deep hot fat until well browned.
8. Put each croquette as it is taken from the fat onto soft crumpled paper in a colander.

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