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Oil and Vinegar

Wash, blanch, and cook the rice as for curry; drain it and dry it, and let it cool. Shred the truffles finely, and put them in a stewpan with the wine and mushrooms; cover and boil for a few seconds; mix this with the rice; add the shrimps, and a dessertspoonful of chopped parsley. Prepare a dressing with three tablespoonfuls of oil, two of vinegar (best French wine), a teaspoonful of salt, half a teaspoonful of pepper, and a little French or English mustard; pour this dressing over the above; mix well but carefully; dress in a heap on a deep dish or in a salad bowl. Ornament the surface with slices of hard-boiled white and yolk of egg, chopped parsley, a few small stars of truffle, etc. Serve separately, or with a dish of sliced tomatoes.