RICE CROQUETS.
Wash and carefully dry 7oz rice, and put in a pan to stew, and add a pint of new milk; let ifc warm gently in front of the fire and swell, stir fairly often, so that it may not burn ; when about half done stir in soz sugar and six bitter almonds pounded extremely fine, and flavour also with the rind of half a lemon. The rice must be simmered until quite done, very soft and dry, it must then be spread on a dish and left till cold, and then rolled up into small balls rolled in egg and breadcrumbs. When this is done fry to a light brown in butter, and leave to drain on white paper.. Pile on a hot dish, and serve quickly.
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https://paperspast.natlib.govt.nz/newspapers/OW18980922.2.173.5
Bibliographic details
Otago Witness, Issue 2325, 22 September 1898, Page 53
Word Count
129RICE CROQUETS. Otago Witness, Issue 2325, 22 September 1898, Page 53
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