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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.

Cassolette Recipes

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.

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Vintage Culinary Terms - "C"