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Rice Rings, Savoury

Boil some rice as for curry, mix it when cool with seasoning to taste and a little butter; add the white of an egg, spread the mass out on a tin to the thickness of half an inch, and cut out with a round cutter two inches in diameter. Cut the centres out with a smaller cutter, leaving the rings half an inch wide. Egg and bread-crumb them, and fry them in boiling fat to a nice brown. These may be used to garnish minces or hashes, or the centre can be filled in with any nice mince or with the yolks of hard-boiled eggs coated with a good sauce.