above scraps with eggs. This is a mistake : the minced
meat must be allowed just to warm in a thick sauce,
and then to set and get cold in it. The sauce is of
course flavoured, and chopped lemon peel and chopped
mushrooms may be conspicuous ingredients of the
mixture. The mixture must be moulded into balls,
or pears, or cutlets, and therefore must be of a consis-
tency to bear the operation.
Then dip in breadcrumbs and ^gg twice, and fry
a golden brown (these are croquettes) ; or use as the
centre of little turnovers of puff paste, and fry (these
are rissoles). Serve on a napkin with fried parsley as
a garnish.
The pastry rissoles may be coated also with Qgg
and vermicelli, broken very fine before being fried.
Kromeskis.
Take some fat bacon and cut thin slices, 2 inches
square. Have ready some delicate quenelle, or
forcemeat, or a
very fine minced
preparation,
in which there
should be mush-
rooms, or truffles,
or a flavouring of
chopped lemon-
peel✪ Kromeskis, and lay this in small quantities on the sliced
bacon. Roll up each slice carefully, so as to be about
the size of a cork ; let them get cold.
Each roll must be egged and breadcrumbed or
R 2
KROMESKIS.
244 RICE CUTLETS.
dipped in frying batter, and must be fried a rich
brown. Send up on a napkin with crisp parsley.
Kromeskis require so small a quantity of force-
meat that it is very convenient to make them as an
entree when the supply of materials is short.
Rice Cutlets.
\ lb. cooked rice ;
\ lb. cooked mutton chopped very fine ;
\ lb. cooked beef chopped very fine ;
\ lb. suet ;
\ lb. bread crumbs.
A little chopped onion which has been parboiled ;
cayenne and salt in very small quantities✪ Rice Cutlets ; mix well
together with cream or broth, and just warm. Let
the mixture set in a large shallow dish ; cut into the
shape of mutton cutlets ; ^gg and breadcrumb ; fry a
golden brown. Serve on a napkin with fried parsley
in the centre, or serve with a stiff puree in the centre
and sauce round, exactly like cutlets.
Chopped ham or boiled bacon may be used, or
any scraps of poultry, but then the salt should be
omitted.
Rice Patties, or Cassolettes de Riz.
Wash thoroughly and parboil a quantity of Caro-
lina rice, strain off the water, and put on the rice, with
as much white stock as it will absorb, and a little
milk to keep it white ; flavour with Parmesan cheese✪ Rice Patties or Cassolettes de Riz.
When the rice is almost a jelly, pour into a vessel in
which it will become a layer about two inches deep ;
RA VIOL/. 245
let it cool, and then have two cutters, one to cut out
a circular mass of rice, which forms the ' patty,' the
other to cut out the centre, and leave the opening for
the puree or other filling-up material.
The patties are egged and breadcrumbed, and
fried a light golden brown.
The puree may be of quenelle meat made more
liquid than if intended for quenelles ; of any very fine
mince ; of oyster forcemeat ; of sweetbreads cut into
tiny dice and mixed with truffles and mushrooms ;
or of palates treated in the same way.
A sweet dish may also be made, using apricot or
apple marmalade to fill the rice frames, but then of
course no Parmesan cheese is introduced.
Ravioli.
Prepare a paste with flour, eggs, and a pinch of salt.
Have ready forcemeat made from fish, meat, or
poultry (cooked), with fine herbs and lemon-peel
chopped verj/ fin✪ Raviolie.
Page 101 · 4 recipe records on this page
Presented as published in 1882. 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
above scraps with eggs. This is a mistake : the minced meat must be allowed just to warm in a thick sauce, and then to set and get cold in it. The sauce is of course flavoured, and chopped lemon peel and chopped mushrooms may be conspicuous ingredients of the mixture. The mixture must be moulded into balls, or pears, or cutlets, and therefore must be of a consistency to bear the operation.
Then dip in breadcrumbs and ^gg twice, and fry a golden brown (these are croquettes) ; or use as the centre of little turnovers of puff paste, and fry (these are rissoles). Serve on a napkin with fried parsley as a garnish.
The pastry rissoles may be coated also with Qgg and vermicelli, broken very fine before being fried.
Kromeskis.
Take some fat bacon and cut thin slices, 2 inches square. Have ready some delicate quenelle, or forcemeat, or a very fine minced preparation, in which there should be mushrooms, or truffles, or a flavouring of chopped lemonpeel, and lay this in small quantities on the sliced bacon. Roll up each slice carefully, so as to be about the size of a cork ; let them get cold.
Each roll must be egged and breadcrumbed or R 2
KROMESKIS.
244 RICE CUTLETS.
dipped in frying batter, and must be fried a rich brown. Send up on a napkin with crisp parsley.
Kromeskis require so small a quantity of forcemeat that it is very convenient to make them as an entree when the supply of materials is short.
Rice Cutlets.
\ lb. cooked rice ;
\ lb. cooked mutton chopped very fine ;
\ lb. cooked beef chopped very fine ;
\ lb. suet ;
\ lb. bread crumbs.
A little chopped onion which has been parboiled ; cayenne and salt in very small quantities ; mix well together with cream or broth, and just warm. Let the mixture set in a large shallow dish ; cut into the shape of mutton cutlets ; egg and breadcrumb ; fry a golden brown. Serve on a napkin with fried parsley in the centre, or serve with a stiff puree in the centre and sauce round, exactly like cutlets.
Chopped ham or boiled bacon may be used, or any scraps of poultry, but then the salt should be omitted.
Rice Patties, or Cassolettes de Riz.
Wash thoroughly and parboil a quantity of Carolina rice, strain off the water, and put on the rice, with as much white stock as it will absorb, and a little milk to keep it white ; flavour with Parmesan cheese. When the rice is almost a jelly, pour into a vessel in which it will become a layer about two inches deep ;
RA VIOL/. 245
let it cool, and then have two cutters, one to cut out a circular mass of rice, which forms the ' patty,' the other to cut out the centre, and leave the opening for the puree or other filling-up material.
The patties are egged and breadcrumbed, and fried a light golden brown.
The puree may be of quenelle meat made more liquid than if intended for quenelles ; of any very fine mince ; of oyster forcemeat ; of sweetbreads cut into tiny dice and mixed with truffles and mushrooms ; or of palates treated in the same way.
A sweet dish may also be made, using apricot or apple marmalade to fill the rice frames, but then of course no Parmesan cheese is introduced.
Ravioli.
Prepare a paste with flour, eggs, and a pinch of salt.
Have ready forcemeat made from fish, meat, or poultry (cooked), with fine herbs and lemon-peel chopped verj/ fine.
Records on this page
KromeskisRice CutletsRice Patties or Cassolettes de RizRavioli