Wild Rice Croquettes

2 cups                     Wild Rice, cooked

2 tbsp                     celery, chopped

½ cup                     cold béchamel sauce

6                            egg yolks          

2 tbsp                     shallots, chopped

salt and pepper to taste

enough bread crumbs to tighten

Mix all ingredients together. Form into little cakes and chill. Dredge in seasoned flour, Sauté and brown on both sides.  

Recipe compliments of Shoal Lake Wild Rice