Croquettes of Rice (Entremets)

Instructions

1. Wipe very clean, in a dry cloth, seven ounces of rice, put it into a clean stewpan, and pour on it a quart of new milk.
2. Let it swell gently by the side of the fire, and stir it often that it may not stick to the pan, nor burn.
3. When it is about half done, stir to it five ounces of pounded sugar, and six bitter almonds beaten extremely fine: the thin rind of half a fresh lemon may be added in the first instance.
4. The rice must be simmered until it is soft, and very thick and dry; it should then be spread on a dish, and left until cold.
5. When cold, roll it into small balls, which must be dipped into beaten egg, and then covered in every part with the finest bread-crumbs.
6. When all are ready, fry them a light brown in fresh butter, and dry them well before the fire, upon a sieve reversed and covered with a very soft cloth, or with a sheet of white blotting paper.
7. Pile them in a hot dish, and send them to table quickly.
8. Proportions: Rice, 7 oz.; milk, 1 quart; rind of lemon: 3/4 hour. Sugar, 5 oz. bitter almonds, 6: 40 to 60 minutes, or more. Fried, 5 to 7 minutes.