Riz island brevelle (croquettes)

9 croquettes

Ingredients

Quantity Ingredient
2½ cup Water
¾ cup Uncooked regular rice
¾ teaspoon Salt
1½ cup Tomato juice
1½ tablespoon Sugar
½ teaspoon Salt
⅛ teaspoon Pepper
1½ tablespoon Butter or margarine
1½ teaspoon Onion juice
5 eaches Egg yolks; beaten
3 tablespoons Parmesan cheese; grated
2 eaches Egg yolks
1½ tablespoon Milk
1½ cup Cracker crumbs
Vegetable oil

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) _Company's 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

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