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Kaden Boutou, Mutton Croquettes with Rice

Place in a saucepan one small chopped onion, with half a sound, seeded green pepper and a tablespoon melted butter, and fry five minutes. Add two ounces rice with one peeled, crushed, red tomato, half pint broth, teaspoon salt and two saltspoons pepper; lightly mix, cover pan, then set in oven thirty-five minutes. Remove, finely chop one and a half pounds raw lean mutton, place in a large bowl, adding half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg, saltspoon ground mixed spices and two egg yolks. Sharply stir with spatula until well thickened, then add the rice with two eggs; sharply stir with wooden spoon for four minutes, let stand five minutes in a cool place. Roll preparation on a lightly floured table into twelve even, pear-shaped pieces. Plunge in boiling water and simmer ten minutes. Lift up with the skimmer, thoroughly drain, then dip in beaten egg, roll in bread crumbs, place in a frying basket and fry in boiling fat ten minutes. Remove, dress on a dish with a folded napkin, decorate with parsley greens and serve with a Madeira sauce separately.