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Rice Croquettes

Prepare the rice as for Gateau of Rice (see RICE, GATEAU OF). When it has swelled in the cream and is properly seasoned, let it cool; then roll it into croquettes the shape of a cork. Next strew over them crumbs of bread (by which is meant that you dip them first into beaten egg and next into crumbs of bread). Roll them several times in the crumbs in what form you please, and mind they are made a fine colour. When you have fried them of a good colour, you may glaze them on one side with pounded sugar, by using the salamander. Send up with fried parsley of a nice colour in the centre.