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(German) - (Pennsylvania Germans)

Boil 1 cup of well-washed rice in 6 or 8 cups of rapidly-boiling
water, until tender. The rice, when cooked and drained, should fill 3
cups. Prepare a cream sauce of 1 pint of milk, 3 heaping
tablespoonfuls of flour and 2 tablespoons of butter and 2 egg yolks.
Stir in 3 cups of flaky, cooked rice, while rice is still hot. When
the mixture has cooled, mold into small cone shapes with the hands,
stand aside until perfectly cold. Dip the croquettes into the whites
of eggs, then roll them in fine, dried bread crumbs and fry in deep
fat. If a cube of bread browns in the fat in a little longer time than
a half minute, the fat is the right temperature. Eighteen croquettes
were made from this quantity of rice.
Lemon Sauce--To serve with rice croquettes, cream together 1/2 cup of
sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was
added and all cooked together until the mixture thickened. When cooled
slightly add the juice and grated rind of one lemon. Serve in a
separate bowl, and pass with the croquettes.

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