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Rice Croquettes (Boil rice until it)

Boil rice until it is thoroughly done, and dry. To every half-pound of rice, allow two tablespoonfuls of grated cheese, one teaspoonful of mace, and butter to moisten it. Chop six tablespoonfuls of the breast of boiled or roast chicken or turkey and the soft parts of six large oysters, a little parsley, a grated nutmeg, and the yellow rind of a lemon. Moisten with cream so that all may be thoroughly mixed. Then take a portion of the rice the size of an egg, flatten it and in the center put a dessert-spoonful of the mixture and close the rice around it; cover with the whisked yolk of egg, roll in pulverized cracker, brown in boiling lard and serve hot.