Soyer's standard cookery

Boil four ounces of rice in stock, taking care to let it absorb as much liquid as possible; to this add one tablespoonful of finely-grated cheese, one teaspoonful of chopped parsley, one ounce of finely-grated brown breadcrumbs. One tablespoonful of tomato sauce, pepper and salt to taste; bind all the ingredients with the yolks of two eggs, mixing thoroughly, form into cakes, brush over with the white of an egg, roll in breadcrumbs, and fry a golden brown. Omit the cheese when variety is required. Rice and Cheese Croquettes. (Eustace Miles Recipe.) Mix four ounces of cooked rice, about three ounces of breadcrumbs, four ounces of grated cheese, one egg, one ounce of proteid food, a little celery salt, one tablespoonful of nutril, one dessertspoonful of tomato sauce. Mix all the ingredients together, form into croquettes, egg and crumb, and fry. The rice must be thoroughly drained, and the exact quantity of breadcrumbs depends upon the dryness of the rice. Rice and Tomato Kedgeree. To four ounces of boiled rice take one gill of tomato sauce and stir over the fire until hot and sufficiently dry. Serve in a hot fireproof dish, with grated yolk of a hard-boiled egg scattered over. Kedgeree Custard. Well mix one gill of cream with a fresh egg, add pepper and salt, and mix in four ounces of boiled rice, and stir over the fire until the rice absorbs the mixture. Pilaff of Rice. Wash, boil for five minutes, and drain four ounces of rice. Place it in a stewpan with one ounce of butter, salt and pepper, stir well and add little by little one-third of a pint of vegetable stock. Cook for about fifteen minutes. The rice should absorb the stock, and though soft, the grains should be separate. More stock should be added if necessary. Serve very hot. This dish is delicious if served with a center of stewed mushrooms or quartered hard-boiled eggs in a delicate onion sauce. Timbal of Rice with Buttered Eggs. Wash well four ounces of rice, and cook it in as much vegetable stock as it will absorb, with two ounces of butter. Add more stock if necessary. Keep the pan covered, and cook gently. When done, the rice must be soft, but the grains separate. Then pound it to a paste and mix in the yolk of one or two eggs, according to the richness required. When cool, press the rice into a border mold which has been thoroughly well-buttered, and bake in a moderate oven until golden brown and sufficiently firm to turn out. Serve with a center of buttered egg, and stewed tomatoes or mushrooms, curried vegetable, or onion puree. Cassolettes of Rice. Proceed as before, but press the rice into small molds, and when done hollow out and fill with some of the rice mixed with a thick curry gravy or tomato puree or cheese sauce. Put back the piece of browned rice at the bottom, replace in the oven for a minute or two; turn out, serve very hot. Semolina Cakes. Boil one pint of milk with one tablespoonful of butter and a little salt. When boiling, drop into it by degrees four ounces of semolina, and stir it until it thickens like custard, which takes about fifteen minutes. Add one ounce of grated cheese and a little white pepper. Spread the mixture out on a floured board, when cold it will be solid enough to form into cakes. Egg and crumb the cakes and fry a golden brown, or dip in batter and fry.