teaspoonful of mixed savoury herbs, a brimming teaspoonful of chopped
parsley, to the contents of the frying-pan for two or three minutes, and
then add them to the rice. Mix it well together, and let the rice dry in
the oven till the mixture is capable of being rolled into balls. Now take
two eggs, separate the yolk from the white of one, beat up the whole egg
and one white thoroughly in a basin, but do no beat it to a froth; add the
rice mixture to this, mix it again very thoroughly, and then roll it into
balls about the size of a small walnut, seasoning the mixture with
sufficient pepper and salt. Roll these balls in flour, in order to insure
the outside being dry, and roll them backwards and forwards on the sieve in
order to get rid of the superfluous flour. Make some very fine
bread-crumbs from some stale bread; next beat up the yolk of egg with about
a dessertspoonful of warm water. Dip the rice-balls into this, and then
cover them with the bread-crumbs. Let them stand for an hour or two for
the bread-crumbs to get dry, and then fry them a light golden-brown colour
in a little oil. Fried parsley can be served with them.

Instead of bread-crumbs you can use up broken vermicelli--the bottom of a
jar of vermicelli can sometimes be utilised this way. This has a very
pretty appearance. The vermicelli browns quickly, and the croquettes have
the appearance of little balls covered in brown network.


RICE, SAVOURY.--There are several ways of serving savoury rice. The rice
can be boiled in some stock, strongly flavoured with onion and celery, and
when cooked sufficiently tender one or two eggs can be beaten up with it,
pepper and salt added, and the mixture served with grated cheese.

Rice can also be rendered savoury by the addition of chopped mushrooms,
pepper and salt, and a little butter, and if a tin of mushrooms is used,