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Mutton Croquettes, Oriental

Pick off all meat from leg of mutton left over from Saturday and cut it in quarter-inch-square pieces. Finely chop one medium, white onion and one seeded, sound green pepper, place them in saucepan with two tablespoons melted butter and gently fry for five minutes, add the mutton with three ounces well washed and drained raw rice, moisten with pint of broth or water, season with light teaspoon salt, half teaspoon curry powder, saltspoon cayenne and saltspoon grated nutmeg, mix well, cover pan and set in oven for one hour, stirring once in a while. Remove, add two egg yolks and two tablespoons cream, sharply stir on fire while heating for five minutes, remove, transfer into a dish and let cool off. Divide the force in twelve even parts, roll them out on a lightly floured table to croquette shape, dip them in beaten egg, lightly roll in bread crumbs, arrange them in frying basket and fry in boiling fat for eight minutes. Drain well. Pour Finnoise sauce on a hot dish, arrange the croquettes on top and serve.