CASSOLETTE - Defined
CASSOLETTE—Are small cups formed of rice croquette mixture either sweet or savory; when formed, either rolled in flour only, or else breaded and fried; made to hold entrées, jellies, fruits, etc.
These little cup-shaped cases of mashed rice are made to hold some kind of meat or sweet filling. They are usually floured and fried; they can he finished by baking as well.
One form of rice croquette, which is like biscuit, with a hollow in the center to hold fruit jelly, breaded and fried, is a cassolette, but the shapes can be made deep and very ornamental.
Potato Cassolettes Filled with Creamed Sweetbreads
To each pint of hot, riced potato add one yolk of egg, one-half a teaspoonful of salt, a dash of pepper, one tablespoonful of butter and enough milk to make the mixture of the right consistency to shape into ovals. Egg-and-bread crumb, as in making croquettes; score the top of each about a quarter of an inch from the edge. Fry in deep fat; cut around the scoring and lift off the top; remove part of the center, leaving a case, which, after filling, is covered with the top.
Cassolettes de Carrottes
Cassolettes de Carrottes is a Belgian dish which makes an excellent entrée. Cook live medium-sized carrots till tender, then press them through a sieve and add to three cups of the pulp the well-beaten yolks of two eggs, two tablespoonfuls of butter, two teaspoonfuls of salt, one-fourth teaspoonful of pepper and one tablespoonful of rich milk or cream. Last of all fold in the whites of the eggs whipped to a stiff froth. Line patty pans with flaky pastry and till with the carrot mixture. Bake till the pastry is done and the carrot a delicate brown.