No. 376 — Rice Croquettes
English historical translation of Molokhovets recipe No. 376 from the 1901 Russian cookbook, retaining original methods and measures.
Wash one Russian pound of Carolina rice in cold water and drain. Put it in boiling water and bring to the boil once, then drain.
Add two teaspoons of butter and enough strained broth to cover. Cook under a lid, stirring frequently with a fork and adding broth or water as it evaporates, until the rice is tender.
While still warm, form oblong or round croquettes. Coat first in three egg yolks mixed with three teaspoons of olive oil, then in white grated bread.
Fry in hot deep fat in a copper sauté pan. Drain on absorbent paper over a sieve, arrange neatly on a small oblong platter covered with a clean starched napkin, and scatter fried parsley over them or place bunches of fresh parsley along the sides.
To provide
2 glasses of rice and 3 egg yolks 3 teaspoons of olive oil and a five-kopeck bread roll | 1 spoonful of butter, frying fat and parsley |