Rice and Tomato Croquettes
Ingredients
- ½ cup rice
- ¾ cup stock
- ½ can tomatoes
- 1 slice onion
- 1 slice carrot
- 1 sprig parsley
- 1 sprig thyme
- 2 cloves
- ¼ teaspoon peppercorns
- 1 teaspoon sugar
- 1 egg
- ¼ cup grated cheese
- 1 tablespoon butter
- ½ teaspoon salt
- Few grains cayenne
Steps
- Wash rice, and steam in stock until rice has absorbed stock; then add tomatoes which have been cooked twenty minutes with onion, carrot, parsley, thyme, cloves, peppercorns, and sugar, and then rubbed through a strainer. Remove from fire, add egg slightly beaten, cheese, butter, salt, and cayenne. Spread on a plate to cool. Shape in form of cylinders, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
More recipes with rice, broth or stock, tomatoes, onion, carrots, parsley, thyme, cloves, eggs, cheddar cheese, butter or cayenne pepper
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.