1/2 cup rice 2 cloves 3/4 cup stock 1/4 teaspoon peppercorns 1/2 can tomatoes 1 teaspoon sugar
1 slice onion 1 egg
1 slice carrot 1/4 cup grated cheese
1 sprig parsley 1 tablespoon butter
1 sprig thyme 1/2 teaspoon salt
Few grains cayenne
Wash rice, and steam in stock until rice has absorbed stock; then add tomatoes which have been cooked twenty minutes with onion, carrot, parsley, thyme, cloves, peppercorns, and sugar, and then rubbed through a strainer. Remove from fire add egg slightly beaten, cheese, butter, salt, and cayenne. Spread on a plate to cool. Shape in form of cylinders, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
