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.