Home › Garnishes › Rice Croustades

Rice Croustades

Cook one cup of well washed rice in white stock instead of water. When thoroughly cooked, and cool, mix with a thick white sauce and spread in a shallow pan to the depth of about two inches. Cover with oiled paper and place weights on top so that the mixture may become very compact when cold. When perfectly firm, cut in circles, make a cavity in the center of each, dip the case thus made in bread crumbs, then in egg, and again in crumbs, and fry in deep fat. These rice cases or croustades, filled with creamed fish or chicken, make delicious entrées. BOUCHÉES-Pastry shells or cases, filled with creamed meat or game are called bouchées and are much in vogue for entrées. They provide an excellent way of utilizing left-overs of chicken, sweetbreads, fish, etc. Paper cases, bought at the confectioner's, may also be used instead of the pastry shells.

R