Wipe very clean, in a dry cloth, seven ounces of rice, put it into a clean stewpan, and pour on it a quart of new milk; let it swell gently by the side of the fire, and stir it often that it may not stick to the pan, nor burn; when it is about half done, stir to it five ounces of pounded sugar, and six bitter almonds beaten extremely fine: the thin rind of half a fresh lemon may be added in the first instance. The rice, must be simmered until it is soft, and very thick and dry; it should then be spread on a dish, and left until cold, when it is to be rolled into small balls, which must be dipped into beaten egg, and then covered in every part with the finest bread-crumbs. When all are ready, fry them a light brown in fresh butter, and dry them well before the fire, upon a sieve reversed and covered with a very soft cloth, or with a sheet of white blotting-paper. Pile them in a hot dish, and send them to table quickly.
* Cannelons may be either baked or fried: if sent to the oven, they may first be glazed with white of egg and sugar.
Rice, 7 ozs.; milk, 1 quart; rind of lemon: 3/4 hour. Sugar, 5 ozs.; bitter almonds, 6: 40 to 60 minutes, or more. Fried, 5 to 7 minutes.
Swell the rice in thin cream, or in new milk strongly flavoured with cocoa-nut; then add the same ingredients as in the foregoing receipt, and when the rice is cold, form it into balls, and with the thumb of the right hand hollow them sufficiently to admit in the centre a small portion of peach jam, or of apricot marmalade; close the rice well over it; egg, crumb, and fry the croquettes as usual. As, from the difference of quality, the same proportions of rice and milk will not always produce the same effect, the cook must use her discretion in adding, should it be needed, sufficient liquid to soften the rice perfectly: but she must bear in mind that if not boiled extremely thick and dry, it will be difficult to make it into croquettes.