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Place in a double boiler:
2
cups cooked rice
Soften with:
2 or 3 tablespoons hot milk
Add:
2 tablespoons butter
1 or 2 beaten eggs
teaspoon nutmeg
(l-l/2
tablespoons chopped parsley)
Correct the seasoning
Cook and stir the rice until the egg thickens. Cool the mixture. In shaping, imbed in center:
Small pieces of ham or cheese
Bread, dry and deep-fat fry as directed in
About Croquettes
at beginning of section above.
Drain on absorbent paper and serve.
A
BOUT
8
(ROQUETTES
Combine:
2 cups boiled rice
l/2
teaspoon paprika
cup grated sharp cheese
a few grains of cayenne
l/2
cup
Cream Sauce
(recipe at end of section)
salt
1 tablespoon chopped parsley
Cool and shape these ingredients into cones or
croquette
balls. Bread, dry and deep-fat fry as
directed
in
About Croquettes
at beginning of section above. Drain on absorbent paper and serve at once.
500 grams (17.5 oz.) cooked chicken meat
1 cup shredded bread
100 grams (3.5 oz.) shredded Parmesan cheese Pinch of nutmeg
2
eggs
Salt and pepper as desired
1 garlic clove
Grind chicken and garlic in the Food Processor. Mix in egg whites. Quickly add the Parmesan cheese,
nutmeg, egg yolks, salt and pepper. Combine with the meatmixture. Form little balls and cover them with the
shredded bread. Place the rolls into the Deep Fryer and cook until golden brown. Serve with mayonnaise
covered asparagus.
CHEESECROQUETTES
Melt:
l/4
cup butter
Stir in:
5 tablespoons flour
Stir in gradually until thickened:
1
cup milk
l/3
cup cream
Stir in, over low heat:
l/2
lb. grated Swiss cheese
Cool slightly. Stir in:
3 beaten egg yolks
l/8
teaspoon paprika
teaspoon salt
Pour the custard into a well-greased pan, about 6 x 9 inches. Chill well. When ready to use, immerse pan for
a moment in hot water, reverse it and turn the custard onto a flat surface. Cut into shapes. Bread and dry twice
and deep-fat fry. Drain on absorbent paper.