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Rice Croquettes, Savoury

Boil half a pound of rice till it is thick, soft, and dry, drain it, and, if liked, mix with it when it is taken from the fire a table-spoonful of grated Parmesan, a pinch of powdered mace, and a little white pepper. Let it get quite cold, then form it into balls, inserting in the centre of each ball a table-spoonful of any savoury mince, such as turkey, fowl, rabbit, or oysters, stewed for a few minutes in thick white sauce. Cover the mince entirely with the rice, dip the croquettes in egg and bread-crumbs, and fry them as before. The rice may be boiled in milk, water, or stock, and seasoned in accordance with the mince which is to be served with it. If boiled in water a few spoonfuls of rich white sauce stirred into it when it is almost dry enough will greatly improve it. Time to fry, five to seven minutes. Sufficient for five or six persons.