Croquettes of Semolina, Pistachio Sauce

Boil a quart of milk, add to it half a split vanilla stick and keep it warm in a covered saucepan; take out the vanilla and place the milk on a hot fire, and at the first boil drop into it like rain six ounces of semolina, stirring the preparation continuously with a whisk, and cover the saucepan; push it into a slack oven and take it out again fifteen minutes later. Mix in with the semolina four ounces of sugar, two ounces of butter, a little salt and eight egg-yolks; stir in well with a spoon two ounces of apricot, two ounces of cherries, an ounce of pineapple and an ounce of orange peel, all cut in quarter-inch dice. Spread this on a baking sheet covered over with paper and let it get cold. Then divide it into inch and a half diameter balls; roll these in powdered macaroous, dip in beaten egg, and finally roll in white bread-crumbs; fry to a fine color, drain on a cloth, wipe and bestrew with vanilla sugar. Dress the croquettes on a napkin and serve separately an English cream sauce (No. 3004), into which has been added green pistachios shredded finely.