I found these two recipes in the "200 Years of Charleston Cooking" and wondered if they were the predecessor of the Arrancini we had made earlier. Opinions anyone?
* Exported from MasterCook *
Rice Croquettes I
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : A List Grains-Legumes
Amount Measure Ingredient -- Preparation Method
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2 cups boiled rice
1/2 cup thick white sauce
1 large egg -- separated
1 teaspoon salt
3 tablespoons grated American cheese
1/8 teaspoon cayenne pepper
bread crumbs
Add to the rice, while hot, the white sauce, well-beaten egg yolk, salt, cheese and cayenne. Set aside to cool, then mold into balls or cylinders. Dip in the well-beaten white of the egg and roll in bread crumbs. Fry in deep fat and serve while hot. This makes 12 small croquettes.
Description:
"Wash one cup of rice in several waters. Have two quarts of water, salted and boiling hot. Sift the rice in and boil thirty minutes. Put it into a strainer, rinse in hot water, and set over a kettle to dry. Serve very hot."
Source:
"200 Years of Charleston Cooking, pg 114"
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* Exported from MasterCook *
Rice Croquettes II
Recipe By :Mrs. L. D. Simonds
Serving Size : 0 Preparation Time :0:00
Categories : A List Grains-Legumes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups boiled rice
4 large egg yolks
egg and crumbs
Red currant jelly
Have the rice boiled until it is quite soft. Beat the egg yolks into it and cook in the upper part of a double boiler for eight minutes. Turn out on a platter and allow the mixture to cool. Then roll into cylinders and dip these in beaten egg and then in crumbs and fry in deep fat. Drain on brown paper, make a dent in the top of each and fill with currant jelly.
Description:
"Although these are to be served with wild duck according to the recipe, we found them excellent with tame duck as well."
Source:
"200 Years of Charleston Cooking, pg 115"
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* Exported from MasterCook *
Rice Croquettes I
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : A List Grains-Legumes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups boiled rice
1/2 cup thick white sauce
1 large egg -- separated
1 teaspoon salt
3 tablespoons grated American cheese
1/8 teaspoon cayenne pepper
bread crumbs
Add to the rice, while hot, the white sauce, well-beaten egg yolk, salt, cheese and cayenne. Set aside to cool, then mold into balls or cylinders. Dip in the well-beaten white of the egg and roll in bread crumbs. Fry in deep fat and serve while hot. This makes 12 small croquettes.
Description:
"Wash one cup of rice in several waters. Have two quarts of water, salted and boiling hot. Sift the rice in and boil thirty minutes. Put it into a strainer, rinse in hot water, and set over a kettle to dry. Serve very hot."
Source:
"200 Years of Charleston Cooking, pg 114"
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* Exported from MasterCook *
Rice Croquettes II
Recipe By :Mrs. L. D. Simonds
Serving Size : 0 Preparation Time :0:00
Categories : A List Grains-Legumes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups boiled rice
4 large egg yolks
egg and crumbs
Red currant jelly
Have the rice boiled until it is quite soft. Beat the egg yolks into it and cook in the upper part of a double boiler for eight minutes. Turn out on a platter and allow the mixture to cool. Then roll into cylinders and dip these in beaten egg and then in crumbs and fry in deep fat. Drain on brown paper, make a dent in the top of each and fill with currant jelly.
Description:
"Although these are to be served with wild duck according to the recipe, we found them excellent with tame duck as well."
Source:
"200 Years of Charleston Cooking, pg 115"
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Don't wait too long to tell someone you love them.
Billy
Billy