Riz Island Brevelle (croquettes) Recipe
Yield: 9 croquettesRecipe by luhu.jp
Ingredients:
2 1/2 cup: Water,
1 1/2 tsp: Onion juice,
3/4 cup: Uncooked regular rice,
5 each: Egg yolks, beaten
3/4 tsp: Salt,
3 tbsp: Parmesan cheese, grated
1 1/2 cup: Tomato juice,
2 each: Egg yolks,
1 1/2 tbsp: Sugar,
1 1/2 tbsp: Milk,
1/2 tsp: Salt,
1 1/2 cup: Cracker crumbs,
1/8 tsp: Pepper,
Vegetable oil,
1 1/2 tbsp: Butter or margarine,
Directions:
Bring water to a boil in a large saucepan; add rice and salt. Boil
10 minutes; drain.
Combine next 4 ingredients; stir into rice. Cook over low heat 10
minutes. Remove from heat; add butter and onion juice. Stir in 5 egg
yolks and cheese, mixing well. Coook over low heat 3 minutes. Remove
from heat; cool. Shape into croquettes.
Combine 2 egg yolks and milk, beating well. Dip croquettes into egg
mixture; dredge in cracker crumbs, coating well.
Chill croquettes 1 hour. Fry in 1 inch of hot oil (375 F) until
golden brown. Drain on paper towels.
"From the Cane River" (Northern Louisiana) _Companys Coming!_
Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN
0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-01-95
Source from luhu.jp
10 minutes; drain.
Combine next 4 ingredients; stir into rice. Cook over low heat 10
minutes. Remove from heat; add butter and onion juice. Stir in 5 egg
yolks and cheese, mixing well. Coook over low heat 3 minutes. Remove
from heat; cool. Shape into croquettes.
Combine 2 egg yolks and milk, beating well. Dip croquettes into egg
mixture; dredge in cracker crumbs, coating well.
Chill croquettes 1 hour. Fry in 1 inch of hot oil (375 F) until
golden brown. Drain on paper towels.
"From the Cane River" (Northern Louisiana) _Companys Coming!_
Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN
0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-01-95
Source from luhu.jp