Rice, 7 oz.; milk, 1 quart; rind of lemon: 3/4 hour. Sugar, 5 oz. bitter almonds, 6: 40 to 60 minutes, or more. Fried, 5 to 7 minutes.
FINER CROQUETTES OF RICE. (ENTREMETS.)
Swell the rice in thin cream, or in new milk strongly flavoured with vanilla or cocoa-nut; add the same ingredients as in the foregoing receipt, and when the rice is cold, form it into balls, and with the thumb of the right hand hollow them sufficiently to admit in the centre a small portion of peach jam, or of apricot marmalade; close the rice well over it; egg, crumb, and fry the croquettes as usual. As, from the difference of quality, the same proportions of rice and milk will not always produce the same effect, the cook must use her discretion in adding, should it be needed, sufficient liquid to soften the rice perfectly: but she must bear in mind that if not boiled extremely thick and dry, it will be difficult to make it into croquettes.[[136]]
[136]. We must repeat here what we have elsewhere stated as the result of many trials of it, that good rice will absorb and become tender with three times its own bulk or measure of liquid. Thus, an exact half pint (or half pound) will require a pint and a half, with an extremely gentle degree of heat, to convert it into a thoroughly soft but firm mass; which would, perhaps, be rather too dry for croquettes. A pint of milk to four ounces of rice, if well managed, would answer better.
SAVOURY CROQUETTES OF RICE. (ENTRÉE.)
These are made with the same preparation as the casserole of rice of Chapter [XVIII.], but it must be boiled very dry, and left to become quite cold before it is used. A few spoonsful of rich white sauce stirred into it when it is nearly tender, will improve it much. Form and hollow the croquettes as directed in the last receipt; fill them with a small portion of minced fowl, partridge, or pheasant in a thick sauce, or with a stewed oyster or two cut in quarters; close the rice perfectly over them; egg, and crumb the croquettes, fry and serve them garnished with crisped parsley. French cooks mix sometimes a little grated Parmesan cheese with the rice at the moment it is taken from the fire, and roll the croquettes in more after they are egged; they press this on and dip them again in egg, and then into the crumbs. Raise the pan high above the fire when the croquettes are lightly browned, that they may heat through; then heighten the colour, and lift them out immediately.
RISSOLES. (ENTRÉE.)
This is the French name for small fried pastry of various forms, filled with meat or fish previously cooked; they may be made with brioche, or with light puff-paste, either of which must be rolled extremely thin. Cut it with a small round cutter fluted or plain; put a little rich mince, or good pounded meat, in the centre, and moisten the edges, and press them securely together that they may not burst open in the frying. The rissoles may be formed like small patties, by laying a second round of paste over the meat, or like cannelons; they may, likewise, be brushed with egg, and sprinkled with vermicelli, broken small, or with fine crumbs. They are sometimes made in the form of croquettes, the paste being gathered round the meat, which must form a ball.[[137]]
[137]. If our space will permit, more minute directions for these, and other small dishes of the kind, shall be given in the chapter of [Foreign Cookery].
In frying them, adopt the same plan as for the croquettes, raising the pan as soon as the paste is lightly coloured. Serve all these fried dishes well drained, and on a napkin.