Rice and Nut Croquettes

3 tablespoons butter or margarine
4 tablespoons flour
1/2 teaspoon salt
Dash of cayenne
1 cup milk
2 teaspoons grated onion
1/2 teaspoon dry mustard
2 cups boiled rice
1 cup chopped pecans or other nuts
Fine dry bread crumbs
1 egg
1 tablespoon water

Melt butter; blend in flour, salt and cayenne. Add milk. Cook, stirring constantly, over low heat until mixture is very thick. Add onion and mustard; cool. Ad rice and nuts. Add additional salt to taste. Chill.

Shape into 10 or 12 balls and roll in crumbs. Blend egg with water. Coat croquettes well with egg-water mixture and dip again into crumbs. Fry in deep hot fat (380 degrees F) until brown. Drain on paper towels.

Serve with tomato sauce.