1084. Croquets

Are prepared in the same way as No. 767, but not egged and bread crumbed, but formed as puffs in a paste, but instead of jams you will put a piece of this preparation, you must egg the edge before you lap them together, egg the tops of them, and sprinkle some fine broken vermacelli over them, then fry them the same as the rissoles, dished on a napkin and fried parsley.

1085. Croquettes Of Rice

"Wash and scald a quarter of a pound of rice, put it into a saucepan with the rind of a lemon shred fine, a quarter of a pound of powdered sugar, a pinch of salt, a little crisped orange flower, an ounce of butter, and half a pint of milk; set these on the fire, and when the rice is quite soft add the yolks of four eggs, stir them in over the fire, but do not let them boil; pour the preparation on a large tin or slab, spread it equally, let it cool, and then divide it into small parts, roll these into balls, dip them into an omelet, roll them in bread crumbs, and fry them in a very hot pan; as soon as the croquettes are of a nice colour drain them, sprinkle them with powdered sugar, and serve them.