Rice croquettes, savoury

• Boil a teacupful of rice in some stock or water (about two breakfast cupfuls), till it is tender, and until the rice has absorbed all the water or stock.

Rice croquette

• Chop up a small onion very fine, fry it till tender in a very little butter, but do not let it brown; add a small teaspoonful of mixed savoury herbs, a brimming teaspoonful of chopped parsley, to the contents of the frying-pan for two or three minutes, and then add them to the rice.

• Mix it well together, and let the rice dry in the oven till the mixture is capable of being rolled into balls.

• Now take two eggs, separate the yolk from the white of one, beat up the whole egg and one white thoroughly in a basin, but do no beat it to a froth; add the rice mixture to this, mix it again very thoroughly, and then roll it into balls about the size of a small walnut, seasoning the mixture with sufficient pepper and salt.

• Roll these balls in flour, in order to insure the outside being dry, and roll them backwards and forwards on the sieve in order to get rid of the superfluous flour.

• Make some very fine bread-crumbs from some stale bread; next beat up the yolk of egg with about a dessertspoonful of warm water.

• Dip the rice-balls into this, and then cover them with the bread-crumbs.

• Let them stand for an hour or two for the bread-crumbs to get dry, and then fry them a light golden-brown colour in a little oil.

• Fried parsley can be served with them.

• Instead of bread-crumbs you can use up broken vermicelli—the bottom of a jar of vermicelli can sometimes be utilised this way.

• This has a very pretty appearance.

• The vermicelli browns quickly, and the croquettes have the appearance of little balls covered in brown network.