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Rice Croquettes

Six ounces of rice and one pint of milk boiled slowly until quite soft, add the grated rind of a lemon, remove from the fire, and mix in while hot one and one-half ounces of butter, one and one-half ounces of sugar, one gill of cold milk and two yolks of eggs stirred in one at a time very hard. Return all to the fire for half a minute, then spread on a dish to cool. When cold, sprinkle a pasteboard with bread crumbs, and form the rice into oblong shapes with a tablespoon, roll in egg, then in the bread crumbs, and then in the egg, and fry in hot fat.