Required: A quarter of a pound of rice. One quart of milk. The livers of four chickens or geese. Two tablespoonfuls of chopped ham. One tablespoonful of chopped truffle or mushroom. Half a gill of white sauce. Half a tablespoonful of melted glaze. Egg and crumbs for coating. (Sufficient for six.)

Boil the rice in the milk till soft and quite stiff. Chop the livers, ham and mushrooms. Mix these with the white sauce and melted glaze, season the mixture well and let it get quite cold. Then form it into little cork-like shapes.

Smooth out small portions of rice on a floured board, place a shape of the mixture on the rice, and fold it up in the rice so that the inner mixture is hidden from sight, but the croquettes should still retain their cork-like shape. Roll them in crumbs, brush them over with beaten egg, and again roll them in crumbs.

Fry them a golden brown in boiling fat, and serve them garnished with parsley, fresh or fried.

Cost, 1s. 8d.