2 table-spoonfuls white sugar.
A large pinch of finely grated lemon-peel, and salt to taste.
Beat eggs and sugar together until light, and work the butter well into the rice. Next, stir up with this the beaten eggs. Season and make into croquettes of whatever shape you may fancy. They are pretty, moulded into the form of pears, with a clove blossom, end outward, at the large end, and the stalk of another projecting from the small, to represent the pear-stem. You may find it advisable to use a little flour in working the rice paste, but be careful not to get it too stiff, in which event the croquette, of whatever composed, ceases to be a delicacy. Roll in flour, then in the beaten egg, lastly in the powdered cracker, and fry, a few at a time, in sweet lard or butter.
Rice croquettes are sometimes eaten, with powdered sugar sprinkled thickly over them, as a dessert, or sweet sauce is served with them. They are delicious when properly mixed and cooked.
Cannelon of Veal.
2 pounds of cold roast or stewed veal. The remains of a stewed and stuffed fillet are good for this purpose, especially if underdone.
1 pound cold boiled ham.
1 large cupful gravy. If you have none left over, make it of the refuse bits of the cold meat, such as fat, skin, etc.