varied according to taste; minced mushrooms, herbs, parsley, grated lemon peel, are suitable for poultry and veal; minced anchovies should be used instead of mushrooms when the croquettes are made of fish. Form the mixture into balls or oval shapes the size of small eggs; dip them into beaten eggs, thickly sprinkle with bread crumbs or pounded vermicelli, and fry of a handsome brown.
Boil some rice till quite tender, make it into a firm paste with one egg and a couple of tablespoons of strong gravy; then line the inside of a mould with the paste of sufficient thickness to turn out without breaking. Some cooks fill the mould instead of lining it only, and scoop away the centre. After it is turned out the rice must stand till cold, before it is removed from the mould; then fill the rice with friccassee of fowl and sweetbread, with a rich white sauce, and place it in the oven to become hot and brown. The mould used for a casserole is oval and fluted, and resembles a cake mould. It is as well to observe, it cannot be made in a jelly mould.
