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Rice Croquettes

Wash I cupful of picked rice and drain. Put in a double boiler with I pint of clear veal stock and cook until the liquid has been absorbed. In the meantime cook together for fifteen minutes 2½ cupfuls of canned tomatoes, I onion chopped fine, 6 cloves, I bay leaf, I dozen peppercorns and I teaspoonful of salt. Rub through a sieve, add to the rice and continue cooking, stirring lightly now and then with a fork, until it is swollen and no free liquid remains. Add 2 tablespoonfuls of butter cut in bits and cook for ten minutes longer, then stir in more seasoning if necessary, I heaping tablespoonful of chopped parsley and I well-beaten egg, turn out and cool. Form into croquettes, egg, crumb and fry in deep, smoking hot fat.