Beef and Rice Croquettes
- 1 cup chopped beef (cut from top of round)
- 1/3 cup rice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Few grains cayenne
- Cabbage
- Tomato Sauce
- Tomato Sauce:
- 4 tablespoons butter
- 5 tablespoons flour
- 1 1/2 cups each Brown Stock
- 1 1/2 cups stewed and strained tomatoes
- 1 slice onion
- 1 slice carrot
- Bay leaf
- Sprig of parsley
- 4 cloves
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Few grains cayenne
Mix beef and rice, and add salt, pepper, and cayenne. Cook cabbage leaves two minutes in boiling water to cover. In each leaf put two tablespoons mixture, and fold leaf to enclose mixture. Cook on hour in Tomato Sauce.
Tomato Sauce:
Brown four tablespoons butter, add five tablespoons flour, and pour on gradually one and one-half cups each Brown Stock and stewed and strained tomatoes. Add one slice onion, one slice carrot, a bit of bay leaf, a sprig of parsley, four cloves, three-fourths teaspoon salt, one-fourth teaspoon pepper, and a few grains cayenne. Cook 10 minutes and strain.
Tomato Sauce:
Brown four tablespoons butter, add five tablespoons flour, and pour on gradually one and one-half cups each Brown Stock and stewed and strained tomatoes. Add one slice onion, one slice carrot, a bit of bay leaf, a sprig of parsley, four cloves, three-fourths teaspoon salt, one-fourth teaspoon pepper, and a few grains cayenne. Cook 10 minutes and strain.
Submitted by Aug 17, 2009
15 min
30 min
45 min