Beat an egg light and stir it into a cupful of boiled rice; add a teaspoonful, each, of sugar and melted butter, salt to taste, add enough cream to form the mixture into croquettes of the right consistency. Dip each croquette into beaten egg, then in cracker-dust and set all for two hours in a cold place before frying in boiling cottolene, or other fat, to a golden brown.
Croquettes of brains
Calf’s, or lamb’s or pig’s brains may be used for this dish.
Wash the brains in cold water, put them over the fire in boiling water, cook for two minutes, drain and lay in ice-cold water until cold and stiff.
Beat them into a paste. Have ready some thick drawn butter and beat into the brains until the paste is smooth and stiff enough to handle; add, then, flour to stiffen it yet more; season with pepper, salt and a little very finely minced parsley; flour your hands, make the paste into croquettes; roll in egg and cracker-crumbs; set on the ice for two hours—or more—and fry in deep boiling cottolene or other fat. Drain and serve.
Veal and ham croquettes
Mince enough cold veal to make a cupful when chopped; mix with it half as much cold boiled ham and one-fourth as much fine crumbs. Rub the yolk of a hard-boiled egg through a colander or vegetable press, and add to the mixture. Season with pepper and onion juice and moisten with thickened gravy or with drawn butter. Lastly, whip in a raw egg to bind the mixture and make into croquettes. Roll in egg and in crumbs, set aside to form and stiffen, and fry.
Potato croquettes
Work to a paste two cupfuls of mashed potatoes and a tablespoonful of melted butter. Season with salt and pepper and beat light with a raw egg. Form into balls or croquettes; roll in egg and then in cracker-dust; let them stand on ice until stiff and fry in deep, boiling cottolene or other fat. Drain off every drop of fat and serve hot.