Home › The Principles of Cookery › Fowl, with Rice Croquettes

Fowl, with Rice Croquettes

Boil half a pound of rice in a quart of good broth, and let it simmer, afterwards adding two or three ounces of butter, until the liquid has evaporated, and the rice is left quite dry. When cold, mould into balls; insert a spoon, and press the rice in the middle, so as to form a hollow, which fill with minced fowl, moistened slightly with bechamel sauce. Close the opening with some more rice, and fry, dipping each ball into egg, and rolling it in bread-crumbs. When of a nice brown, serve with a garnish of fried parsley. Time, half an hour to boil rice; ten minutes to fry croquettes. Probable cost, 8d., exclusive of fowl.