Wash the rice, and put it into a saucepan with the
water and butter ; bring it to the boil, and cook
for 10 minutes. Then add the milk and seasonings,
and simmer slowly until the rice is quite soft, and has
absorbed all the milk. Stir occasionally to prevent
the mixture burning. When ready, remove the
pan from the fire, and add one or two eggs well
beaten, and nearly all the cheese. Mix thoroughly,
and taste if well seasoned. Mix the remainder of
the cheese with the bread-crumbs, coat the inside
of a well-greased mould or basin with them, and
pour in the mixture. Bake in a moderate oven
until firm to the touch. Turn out carefully on to
a hot dish, and serve immediately.
Note. — A little brow or tomato sauce may be
poured round.
Time to bake, £ hour. Probable cost, 6 d.
1599. Savoury Rice Croquettes
| lb. rice.
| pt. light stock.
1 oz. butter.
2 or 3 oz. grated cheese.
1 table-sp. cream or
white sauce.
Seasoning.
A little flour.
Egg and bread-crumbs.
Wash the rice, put it into a saucepan, cover it
with cold water, and allow it to boil 5 minutes.
Then drain and rinse with cold water. Return
the rice to the saucepan, add the stock and butter,
and simmer slowly until the rice is quite tender
and the stock absorbed. The rice must be stirred
occasionally to prevent its sticking to the saucepan.
When ready, add the cheese and white sauce or
cream, and season to taste with pepper, salt, and
a little made mustard. Spread the mixture on a
flat plate, and set it aside to cool. When cold and
firm, divide it into small equal-sized pieces, and
make these into rolls with the help of a little flour.
Then egg and bread-crumb them (see p. 249) and
fry in boiling fat to a nice brow colour. Drain
and serve piled up on a hot dish.
Note. — Milk may be used instead of stock, and
chopped ham or tongue instead of cheese.
Sufficient for 10 to 12 croquettes. Probable
cost. Id.
1600. Border of Rice
\ lb. rice.
1 pt. white stock.
1 egg-
\ oz. butter.
Pepper.✪ Savoury Baked Rice Salt.
A pinch of nutmeg.
Wash the rice well in several waters and then put
it into a saucepan with the white stock, or, if no
stock is available, use milk and water. Add the
butter and seasoning, and simmer slowly until the
rice is soft and has absorbed all the liquid. Stir
occasionally to prevent the rice sticking to the pan.
When ready, remove the pan from the fire and add
the egg well beaten. Pour the mixture into a well-
Border Moulds
greased border mould, cover with greased paper,
and steam slowly until firm to the touch. Then
lift it from the pan, allow it to stand a few minutes,
and turn out on a hot dish. The centre can be
filled with a ragout of meat or vegetables, and
sauce may be poured round.
1601. Rice Croustades
✪ Rice Border
Page 597 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash the rice, and put it into a saucepan with the water and butter ; bring it to the boil, and cook for 10 minutes. Then add the milk and seasonings, and simmer slowly until the rice is quite soft, and has absorbed all the milk. Stir occasionally to prevent the mixture burning. When ready, remove the pan from the fire, and add one or two eggs well beaten, and nearly all the cheese. Mix thoroughly, and taste if well seasoned. Mix the remainder of the cheese with the bread-crumbs, coat the inside of a well-greased mould or basin with them, and pour in the mixture. Bake in a moderate oven until firm to the touch. Turn out carefully on to a hot dish, and serve immediately.
Note. — A little brown or tomato sauce may be poured round.
Time to bake, £ hour. Probable cost, 6 d.
1599. Savoury Rice Croquettes
| lb. rice.
| pt. light stock.
1 oz. butter.
2 or 3 oz. grated cheese. 1 table-sp. cream or
white sauce. Seasoning.
A little flour.
Egg and bread-crumbs.
Wash the rice, put it into a saucepan, cover it with cold water, and allow it to boil 5 minutes. Then drain and rinse with cold water. Return the rice to the saucepan, add the stock and butter, and simmer slowly until the rice is quite tender and the stock absorbed. The rice must be stirred occasionally to prevent its sticking to the saucepan. When ready, add the cheese and white sauce or cream, and season to taste with pepper, salt, and a little made mustard. Spread the mixture on a flat plate, and set it aside to cool. When cold and firm, divide it into small equal-sized pieces, and make these into rolls with the help of a little flour. Then egg and bread-crumb them (see p. 249) and fry in boiling fat to a nice brown colour. Drain and serve piled up on a hot dish.
Note. — Milk may be used instead of stock, and chopped ham or tongue instead of cheese.
Sufficient for 10 to 12 croquettes. Probable cost. Id.
1600. Border of Rice
\ lb. rice.
1 pt. white stock.
1 egg-
\ oz. butter. Pepper. Salt.
A pinch of nutmeg.
Wash the rice well in several waters and then put it into a saucepan with the white stock, or, if no stock is available, use milk and water. Add the butter and seasoning, and simmer slowly until the rice is soft and has absorbed all the liquid. Stir occasionally to prevent the rice sticking to the pan. When ready, remove the pan from the fire and add the egg well beaten. Pour the mixture into a well-
Border Moulds
greased border mould, cover with greased paper, and steam slowly until firm to the touch. Then lift it from the pan, allow it to stand a few minutes, and turn out on a hot dish. The centre can be filled with a ragout of meat or vegetables, and sauce may be poured round.
1601. Rice Croustades
Records on this page
Border of RiceSavoury Baked RiceSavoury Rice CroquettesRice BorderRice Croustades