Here is a dish that can be prepared ahead of time, then refrigerated or frozen until needed. Compliments any main course.

Makes 8 servings.

Bring 1L (1 Quart) of water to a boil. Add 2 bay leaves, salt and pepper, 170g (6 0z.) Canoe Wild Rice, and 57g (2 0z.) butter. Cover Pan and place in 350° F oven for 45 minutes. Remove from the oven and drain away excess water, remove bay leaves and set wild rice aside.

Chop 1 medium onion very fine. Chop 4 slices of bacon julienne (very thin lengthwise). Saute onions and bacon together in skillet until golden brown. Add 500 mL (2 cups) very thick cream sauce; stir to blend. Add four beaten egg yolks, blend. Add wild rice, blend and let cool. Form croquettes about 2.54 cm x 5.08 cm (1" x 2") in size. Roll lightly in flour, then in egg batter, and then in bread crumbs. Deep fry until golden brown.