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Rissoles, Rice

Boil half a pound of rice till soft and dry. Beat it well, and mix with it the well-beaten yolks of three eggs, two table-spoonfuls of good white sauce, and a little pepper, salt, and grated nutmeg. Beat the mixture over the fire till the eggs are set, then turn it upon a dish. When cold, mould a spoonful of it in a tea-cup to a hollow round form, put into the centre any kind of savoury mince, and cover with the rice. Dip the rissoles in egg and bread-crumbs, and fry them in hot fat till they are lightly browned. Drain them, dish them neatly on a napkin, and serve very hot. Time to beat the rice over the fire with the eggs, five minutes. To fry the rissoles, five or six minutes. Probable cost, 3d. each. Sufficient, eight or ten for a dish.