Cream of Rice Fritters

Dissolve ten ounces of rice flour in a bowl with one quart of cold milk; pass this through a sieve into a saucepan, and add to it a gram of salt, three ounces of butter, two spoonfuls of sugar and the fourth part of a vanilla bean; stir over a slow fire until it comes to a boil, then continue to cook the preparation for twenty minutes on the side of the range, adding to it a little raw cream. Take out the vanilla, and pour into another saucepan, then reduce it for a few moments. When consistent take it from the fire and mix in with it three ounces of pulverized macaroons, a piece of fresh butter, and five or six well-beaten whole eggs. When the preparation has been thoroughly mingled prepare some wafer sheets, three and a half inches by two and a half; soften them between two damp napkins, and lay on the preparation run through a pocket in to sticks three-quarters of an inch in diameter, having them the whole length of the leaves; roll them into cylindricals and fasten the edges firmly, or else it may be poured directly on a baking sheet without wafers, dampened with cold water, to the thickness of three-quarters of an inch, and then set aside to cool for a few hours. Divide the preparation into pieces, three-quarters of an inch wide by three and a half inches long, or an inch and a half cubes, or else in rounds measuring one and five-eighths inches in diameter by three-quarters thick; roll the fritters in pulverized macaroons, then in beaten eggs and lastly in bread-crumbs; plunge them into hot frying fat, a few at a time, and when they have attained a fine color drain and wipe, bestrew with powdered vanilla-flavored sugar and dress on a folded napkin.