Rice Balls
1 teaspoon finely chopped parsley. 1 egg slightly beaten.
Salt, pepper, cayenne.
PROCESS: Warm rice slightly and rub through a sieve, add flour, seasonings, and bind together with egg. Measure mixture by the teaspoonful. Roll in small balls. Poach until firm on outside in boiling salted water. Remove with skimmer and drop into clear, hot soup.
Fifth Sunday