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Rice Croquettes with Cream Beef


Mould well-seasoned cooked rice into croquettes; then dip and flour and brown in hot fat.

Cream Sauce

  • 2 cups of milk
  • 1/2 cup of flour
  • 1/2 pound of dried beef


Place milk and flour in a saucepan. Stir to dissolve the flour and then bring to a boil and cook slowly for five minutes. Add dried beef, prepared as for Creamed Beef in Popover Cases, and serve with the croquettes.


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Mrs. Wilson's Cook Book (1920).

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