Rice Croquettes
Boil a cupful of rice in weak chicken broth, drain, stir in two beaten-up eggs, one teaspoonful of butter, a slight sprinkling of flour, pepper, and a pinch of grated lemon-peel. Flour your hands, and make the rice, when cold, into small sausages (or croquettes), roll each in raw egg, and then in bread crumbs, and fry to a golden brown.