drain and rinse with cold water; return to the saucepan^ coTer
with 1 pint milk, add Vs teaspoonful salt, 1 ounce butter, cook
until done ; then remoTe from fire, add the yolks of 2 eggs✪ Rice Timbales, Plain,
mix well. Fill the rice into small buttered timbale forms, set the
timbales in a pan half filled with hot water, place the pan in a me-
dium-hot oven, and bake 10 minutes; then unmold and serve.
Bice timbales are used as a garnish for fricassees, blanquet of Yoal,
and other dishes. They may also be served as a dessert with fruit
sauce or preserved cherries or strawberries.
Bice Timbales h la Financidre.— Wash and blanch V, pound
rice, place in a sauoepan, cover with 1 pint chicken broth, add ^s
teaspoonf ttl salt and % ounce butter, cover and cook till tender (if
the rice should be too dry, add a little more broth). When done,
mix the rice with the yolks of 3 eggs, fill 6 small buttered timbale
forms three quarters full with the rice, press it against the bottoms
and sides of forms, to leave a hollow space in center, and fill 1 spoon-
ful salpicon 4 la financi^re into each timbale. Cover the forms with
rice, place the timbales in a pan half full of water, and the pan in a
medium-hot oven ; cover with buttered paper, and bake 15 minutes.
Then remove, unmold the timbales, and serve with sauce financiere.
Rice Croquettes, No. 1. — Blanch V« pound of rice in boiling
water for 5 minutes, drain, and rinse with cold water ; return the
rice to saucepan, cover with 1 pint of white broth, season with 1
even teaspoonful salt, and cook till tender ; then remove. Mix the
rice with ly, ounce butter, 3 ounces grated cheese, and 2 table-
spoonfuls cream ; spread the mixture on a flat dish IY4 inch high,
and set aside to cool ; half an hour before serving, cut the rice into
pieces 3 inches long and 1 inch wide, roll in fresh grated bread
crumbs ; then dip in beaten egg and roll again in bread crumbs ;
shape nicely and fry light brown in hot fat. Lay for a few minutes
on paper, then serve with broiled or fried meat
Bice Croquettes, No. 2. — Parboil Vs pound of rice 5 minutes
in water, then drain and rinse with cold water ; return the rioe to
624 RICE, HOMINY, AND BREAD CROUSTADES.
saucepan, add 1 pint milk, 1 ounce butter, 1 even teaspoonf nl salt,
and boil till tender ; then mix with the yolks of 2 eggs. Spread the
rice IY4 inch thick in a shallow tin pan and set aside ; when cold
cut the rice into strips 3 inches long and 1 inch wide, dip in beaten
eggs, and roll in fresh grated bread crumbs. Fry in hot fat to a
fine golden color, lay for a few minutes on paper ; then ser^e on
a hot dish. They are nice for breakfast with broiled chops or
steaks. ✪ Rice Croquettes, No. 1
Page 349 · 4 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
drain and rinse with cold water; return to the saucepan^ coTer with 1 pint milk, add Vs teaspoonful salt, 1 ounce butter, cook until done ; then remove from fire, add the yolks of 2 eggs, mix well. Fill the rice into small buttered timbale forms, set the timbales in a pan half filled with hot water, place the pan in a medium-hot oven, and bake 10 minutes; then unmold and serve. Bice timbales are used as a garnish for fricassees, blanquet of Yoal, and other dishes. They may also be served as a dessert with fruit sauce or preserved cherries or strawberries.
Bice Timbales h la Financidre.— Wash and blanch V, pound rice, place in a saucepan, cover with 1 pint chicken broth, add ^s teaspoonf ttl salt and % ounce butter, cover and cook till tender (if the rice should be too dry, add a little more broth). When done, mix the rice with the yolks of 3 eggs, fill 6 small buttered timbale forms three quarters full with the rice, press it against the bottoms and sides of forms, to leave a hollow space in center, and fill 1 spoonful salpicon 4 la financi^re into each timbale. Cover the forms with rice, place the timbales in a pan half full of water, and the pan in a medium-hot oven ; cover with buttered paper, and bake 15 minutes. Then remove, unmold the timbales, and serve with sauce financiere.
Rice Croquettes, No. 1. — Blanch V« pound of rice in boiling water for 5 minutes, drain, and rinse with cold water ; return the rice to saucepan, cover with 1 pint of white broth, season with 1 even teaspoonful salt, and cook till tender ; then remove. Mix the rice with ly, ounce butter, 3 ounces grated cheese, and 2 tablespoonfuls cream ; spread the mixture on a flat dish IY4 inch high, and set aside to cool ; half an hour before serving, cut the rice into pieces 3 inches long and 1 inch wide, roll in fresh grated bread crumbs ; then dip in beaten egg and roll again in bread crumbs ; shape nicely and fry light brown in hot fat. Lay for a few minutes on paper, then serve with broiled or fried meat
Bice Croquettes, No. 2. — Parboil Vs pound of rice 5 minutes in water, then drain and rinse with cold water ; return the rioe to
624 RICE, HOMINY, AND BREAD CROUSTADES.
saucepan, add 1 pint milk, 1 ounce butter, 1 even teaspoonf nl salt, and boil till tender ; then mix with the yolks of 2 eggs. Spread the rice IY4 inch thick in a shallow tin pan and set aside ; when cold cut the rice into strips 3 inches long and 1 inch wide, dip in beaten eggs, and roll in fresh grated bread crumbs. Fry in hot fat to a fine golden color, lay for a few minutes on paper ; then serve on a hot dish. They are nice for breakfast with broiled chops or steaks.
Records on this page
Rice Timbales, PlainRice Timbales à la FinancièreRice Croquettes, No. 1Rice Croquettes, No. 2