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Rice and Apricot Croquettes

(France.) Drain 4 large apricots, preserved or canned or freshly cooked with sugar, halve them and remove the stones. Fill the centres with rice, boiled with milk and sugar until thick and flavored with vanilla. Put two halves together, dip each whole in more rice, then in chopped almonds and yolk of egg, and fry in boiling fat. Arrange on a plate, with a good sauce or melted jam or custard. Dust the balls with powdered sugar.