Chapter XX · Entremets (Sweets) · No. 2452
Built upon: No. 2404Rice Preparation for EntremetsNo. 174Anglaise (for Egg-and-bread-crumbing)
2452—Rice Croquettes
Make a preparation as directed under No. 2404, Rice Preparation for Entremets. Divide it up into two-oz. portions, moulded to the shape of such fruit as pears apples, apricots, etc.; treat these No. 174, Anglaise (for Egg-and-bread-crumbing), like the chestnut croquettes, and fry them in the same way.
Serve an apricot sauce or a vanilla-flavoured Sabayon separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2452, p. 723. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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