CookEat Recipe
Kaden Boutou Mutton Croquettes with Rice
Twelve pear-shaped croquettes of finely chopped mutton, cooked rice and eggs, gently poached, crumb-coated and fried, with Madeira sauce served separately.
Method
Steps
Step 1
Use one and a half pounds of lean raw mutton from mature sheep, weighed as boneless meat before chopping. Keep the meat and eggs refrigerated at 4°C or colder while preparing the rice. Peel and finely chop one small white onion. Seed and chop half a sound green pepper, and peel and crush one ripe red tomato. Have half a pint of finished unsalted white veal broth ready, made with veal bones and aromatics without beef or poultry scraps.
Step 2
Preheat a conventional oven to 180°C. In a lidded saucepan suitable for both hob and oven, gently melt butter and measure one tablespoon in its melted state. Add the onion and green pepper and fry gently for about five minutes. Add the two ounces of dry white basmati rice, the crushed tomato, the half pint of finished broth, one teaspoon of the salt and the two saltspoons of ground white pepper. Mix lightly, cover and bake for about thirty-five minutes, continuing as needed until the rice is fully tender and moist. Keep the lid on during cooking.
Step 3
Spread the cooked rice mixture promptly in a clean shallow tray. Cool it quickly, using a cold-water bath around the tray if needed, then refrigerate within one hour; keep the cooling water outside the food. Use the cooled rice in this same preparation session. Do not leave it to cool in the warm saucepan.
Step 4
Finely chop the raw mutton and put it in a chilled bowl. Add the remaining half teaspoon of salt, one saltspoon each of cayenne pepper, freshly grated nutmeg and the ground cinnamon, ginger, clove and nutmeg blend, followed by two raw egg yolks. Stir sharply with a spatula until thickened. Add all the cooled rice mixture and two other whole raw eggs, then stir sharply with a wooden spoon for four minutes. Refrigerate for five minutes.
Step 5
On a lightly floured clean surface, divide the actual mixture into twelve even portions and shape each into a pear. Bring enough clean water to a boil in a large pan to immerse the croquettes without crowding.
Step 6
Lower the croquettes carefully into the boiling water and reduce to a gentle simmer. Cook for about ten minutes, extending as needed until the centre of every croquette reaches at least 74°C for fifteen seconds, checking with a clean thin-tip thermometer. Lift out with a skimmer and drain thoroughly.
Step 7
Have clean refined sunflower frying oil at 180°C in a controlled deep fryer with a basket. Keeping the drained croquettes hot and working promptly, dip each in separate beaten egg and then roll once in fine dry breadcrumbs. Keep utensils and plates used for raw egg separate from the finished croquettes.
Step 8
Immediately deep-fry the coated croquettes in small batches until golden and crisp, using about ten minutes as a guide and watching the crust closely. Check that the centre of each croquette reaches at least 74°C for fifteen seconds after coating. Drain the finished croquettes promptly. Continue directly from poaching through coating and frying without cooling or storing them between stages.
Step 9
Arrange the hot croquettes on a dish lined with a clean folded serving napkin. Decorate with fresh parsley greens and serve immediately with the actual finished hot Madeira sauce in a separate sauce bowl.
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