Serve a vanilla-flavoured apricot sauce, separately.
[2452—RICE CROQUETTES]
Make a preparation as directed under No. [2404]. Divide it up into two-oz. portions, moulded to the shape of such fruit as pears apples, apricots, etc.; treat these [à l’anglaise], like the chestnut croquettes, and fry them in the same way.
Serve an apricot sauce or a vanilla-flavoured Sabayon separately.
[724]
][2453—VARIOUS CROQUETTES]
Croquettes may also be made from tapioca, semolina, vermicelli or fresh noodles, etc., in which case the procedure is that of the Rice Croquettes.
The preparation may be combined with currants and sultanas, and the croquettes are served with any suitable sauce.
Crusts.
[2454—CROÛTE AUX FRUITS]
Cut some slices one-fifth inch thick from a stale Savarin which has not been moistened with syrup, and allow two for each person. Set these slices on a tray; sprinkle them with icing sugar, and put them in the oven so as to dry and glaze them at the same time. Arrange them in a circle round a cushion of fried bread-crumbs, and between each lay a slice of pine-apple of exactly the same size as the slices.