(_See_ MACEDOINE OF FRUIT; MACEDOINE OF VEGETABLES; SALAD, GERMAN.) RICE CROQUETTES, SAVOURY .-- Boil a teacupful of rice in some stock or water (about two breakfastcupfuls), till it is tender, and until the rice has absorbed all the water or stock.

Chop up a small onion very fine, fry it till tender in a very little butter, but do not let it brown; add a small 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.