2452—Rice Croquettes

Make a preparation as directed under No. 2404, Rice Preparation for Entremets. Divide it up into two-oz. portions, moulded to the shape of such fruit as pears apples, apricots, etc.; treat these No. 174, Anglaise (for Egg-and-bread-crumbing), like the chestnut croquettes, and fry them in the same way.

Serve an apricot sauce or a vanilla-flavoured Sabayon separately.