This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
1/2 pint rice
1 quart milk
Yolks of 4 eggs
1 tablespoonful chopped parsley
1 teaspoonful salt
1 saltspoonful pepper
Wash the rice, put it in a double boiler with the milk; boil until the milk has been absorbed by the rice; add the yolks of the eggs, beaten, and the parsley, salt and pepper; mix and turn out to cool.
When cool, beat an egg without separating; add a tablespoonful of water. Form the croquettes into pyramids or cylinders, dip them in the beaten egg, roll them in bread-crumbs, and fry in hot oil (360° Fahr.) until brown. If eggs are expensive and scarce, the white of one egg may be beaten with a tablespoonful of water and used for dipping, instead of an extra egg.
These croquettes have meat value. They may be served plain or with cream or tomato sauce.