Sweet Rice Croquettes

To rice croquette mixture add two tablespoons powdered sugar and grated rind one-half lemon. Shape in cylinder forms, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Rice And Tomato Croquettes

1/2 cup rice 3/4 cup stock 1/2 can tomatoes 1 slice onion 1 slice carrot 1 sprig parsley 1 sprig thyme

2 cloves

1/4 teaspoon peppercorns

1 teaspoon sugar legg

1/4 cup grated cheese

1 tablespoon butter

1/2 teaspoon salt

Few grains cayenne

Wash rice, and steam in stock until rice has absorbed stock; then add tomatoes which have been cooked twenty minutes with onion, carrot, parsley, thyme, cloves, peppercorns, and sugar, and then rubbed through a strainer. Remove from fire, add egg slightly beaten, cheese, butter, salt, and cayenne. Spread, on a plate to cool. Shape in form of cylinders, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Oyster Crabs A La Newburg

1 cup oyster crabs 1 cup mushroom caps 1/3 cup Sherry wine 1/4 cup butter 1 tablespoon flour

Salt

Cayenne

Nutmeg

3/4cup cream

Yolks two eggs

1 tablespoon brandy

Peel mushroom caps and break in pieces. Add oyster crabs and wine, cover, and let stand one hour. Melt butter, add first mixture, and cook eight minutes. Add flour, and cook two minutes. Season with salt, cayenne, and nutmeg; then add heavy cream. Just before serving add egg yolks, slightly beaten, and brandy.

Oyster Crabs À la Newburg; Individual Service. - Page 357.

Oyster And Macaroni Croquettes

1/3 cup macaroni, broken in

1/2 inch pieces 1 pint oysters 1 cup Thick White Sauce

Few grains cayenne Few grains mace 1/2 teaspoon lemon juice 1/4 cup grated cheese.

Cook macaroni in boiling salted water until soft, drain in a colander, and pour over macaroni two cups cold water. Clean and parboil oysters, remove tough muscles, and cut soft parts in pieces. Reserve one-half cup oyster liquor and use in making Thick White Sauce in place of all milk. Mix macaroni and oysters, add Thick White Sauce and seasonings. Spread on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Oysters A La Somerset

1 pint selected oysters

1 tablespoon chopped onion

2 tablespoons chopped mushrooms

3 tablespoons butter

1/3 cup oyster liquor

1/3 cup Chicken Stock

Salt

Pepper

Cayenne

4 tablespoons flour

Parboil and drain oysters. 'Reserve liquor, strain, and Bet aside for sauce. Cook onion and mushroom in butter five minutes, add flour, and pour on gradually oyster liquor and chicken stock. Season with salt, pepper, and cayenne. Remove tough muscles from oysters, and discard. Shape oysters, cover with sauce,and cool on a plate covered with stale bread crumbs. Dip in egg and stale bread crumbs, fry in deep fat, and drain on brown paper.