The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

a mortar quite fine, add it to the rice, with the yolks of eight eggs (mix well), stir them a few minutes longer over the fire until the eggs thicken, but do not let it boil, lay out upon a dish, when cold form it into a number of small balls, or pears, or into long square pieces, according to fancy; have three or four eggs in a basin well whisked, dip each piece in singly, and then into a dish of bread-crumbs, smooth them gently with a knife, dip them again into the eggs and bread-crumbs, put them into a wire basket, which put in a stewpan of very hot lard, fry a nice light brown colour, drain on a cloth, dress them pyramidically upon a napkin, and serve with powdered sugar sifted over them. No. 1290. _Croquettes de Crème au Riz._ Proceed precisely as in the last, only using ground rice instead of whole, they are finished and served exactly the same. No. 1291. _Croquettes de Macaroni._ Blanch six ounces of macaroni in half a gallon of boiling water until tender, then strain and put it in a basin of cold water; when cold cut it into pieces half an inch in length, and put it into a stewpan containing a pint and a half of boiling milk, in which you have infused a stick of vanilla, boil until it becomes thickish, add a quarter of a pound of powdered sugar, two ounces of butter, and the yolks of eight eggs, stir them well in over the fire until the eggs thicken, then pour out upon a dish, and proceed precisely as for the croquettes de riz. No. 1292. _Croquettes de Vermicelle._ Put six ounces of vermicelli in a stewpan with a pint and a half of milk, boil until very tender and becoming thick, keeping it stirred with a spoon, then add a quarter of a pound of sugar, upon which the rind of a Seville orange has been rubbed, and two ounces of butter, stir well in, add the yolks of eight eggs, and proceed as