RICE FRITTERS WITH BROAD BEANS
Four ounces rice, vegetable stock (white), seasoning, batter for frying, broad beans, maître d’hôtel sauce, 2 eggs, 1 tablespoonful grated cheese, 1 oz. onion, 1¹⁄₂ ozs. butter.
Method.—Put the rice into cold salted water, and when it reaches boiling point keep it boiling steadily for six minutes, then drain it and put it into a saucepan containing sufficient boiling vegetable stock to cover it and cook until it is very tender. Fry the onion in one ounce of butter until it is just cooked, but do not let it become brown, add the rice to it, season with salt, pepper, a dust of curry powder, and the grated cheese, then add half an ounce of butter and a well-beaten egg, and spread out on a dish to get cold. Take a small quantity of the rice at a time and form it into little flat cakes rather larger than a five shilling piece; dip these into a thick batter and fry them in plenty of boiling oil or vegetable fat; arrange the fritters in a circle on a hot dish and fill the middle with some very young broad beans covered with a sauce made as follows: Make half a pint of thick white sauce; add a tablespoonful of finely-chopped parsley, a dessertspoonful of lemon-juice, a little cayenne pepper, and half an ounce of fresh butter in small pieces, and it will be ready for use.