Rice Recipe
One pound of veal or fowl, chopped fine; have ready some good bechamel
sauce mixed with parsley and lemon-juice; mix it of a good thickness.
When cold, make it up into balls, or what shape you please; dip them in
yolks of eggs and bread crumbs, and fry them a few minutes before they
go to table. They should be of a light brown, and sent up with fried
parsley.
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