Rice and Tomato Croquettes
½ cup rice
¾ cup stock
½ can tomatoes
1 slice onion
1 slice carrot
1 sprig parsley
1 sprig thyme
2 cloves
¼ teaspoon peppercorns
1 teaspoon sugar
1 egg
¼ cup grated cheese
1 tablespoon butter
½ teaspoon salt
Few grains cayenne
Wash rice, and steam in stock until rice has absorbed stock; then add tomatoes which have been cooked twenty minutes with onion, carrot, parsley, thyme, cloves, peppercorns, and sugar, and then rubbed through a strainer. Remove from fire, add egg slightly beaten, cheese, butter, salt, and cayenne. Spread on a plate to cool. Shape in form of cylinders, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.