Croquettes of Rice with Orange, Raspberry Sauce

Blanch half a pound of rice in plenty of water; drain and put it back into a saucepan with sufficient boiling milk to cover, then set it on the corner of the range to finish cooking while stirring it at times with a wooden spoon. As soon as the rice is consistent and dry, work into it eight egg-yolks, two ounces of butter, two ounces of orange sugar, a pinch of salt, two tablespoonfuls of whipped cream and two tablespoonfuls of candied orange peel shredded very fine. Spread this preparation on a buttered baking tin covered over with a sheet of paper and let it get cold. Divide it into balls each two inches in diameter, and draw them down on one end to give them the shape of a pear; dip in beaten eggs, then roll in white bread-crumbs and plunge them in plenty of hot fat to fry to a fine golden brown; drain, sponge, and stick a piece of angelica into the ends to imitate the stalk of a pear; besprinkle lightly with orange sugar, dress on a napkin and serve with a raspberry sauce made with a pint of raspberry juice mingled with as much boiling syrup, and Curacao, straining the whole through a fine wire sieve.