Half an apricot or peach placed against a like amount of rice croquette mixture, egged and breaded in the form of a ball, and fried in a kettle of lard. When done, light-colored, rolled in sugar and served with sauce in the dish, made of the apricot syrup. Make rice croquette preparation as at No. 188, or light potato croquette with a little sugar added. Some of the canned apricots are firm enough to use for this purpose. Drain them well from the juice.