Creole Croquettes
Chop the flank ends of the porter-house steak fine (there should be one cup packed solidly). Add one-fourth cup uncooked rice, season highly with salt, pepper and a few grains of cayenne. Wrap one rounded tablespoon of this mixture in cabbage leaves which have been previously parboiled two minutes. Simmer one hour in Tomato Sauce, basting three or four times. Cover closely while cooking.