Making Breakfast - Sunday - Lesson 149
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Making Breakfast - Sunday - Lesson 149
Baked Figs
Savory Rice Croquettes Dry Toast
Baked Figs
See Saturday Morning Baking, page 239.
Savory Rice Croquettes
Cook 1 c tomatoes, slice of onion, sprig parsley, I clove, small piece of red pepper, 1/2 c stock or water, 1/4 t salt, 1/4 c grated cheese, 1/2 T butter, 20 m. Put through a sieve and add 1 c cooked rice, mix well, and then add 1 egg well beaten. Shape into croquettes, egg and crumb and fry until golden brown in deep hot fat.
Preparing The Meal
Make and shape the rice croquettes on Saturday; also bake the figs Saturday morning with the rest of the baking. While the fat is heating for the croquettes make the toast and coffee. Then fry the croquettes, drain on brown paper. Serve the baked figs, then the croquettes, toast and coffee.
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