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Rice and Mutton Salad

One-half cupful of rice, two cupfuls of cold minced mutton, mayonnaise dressing, one head of lettuce, whites of three hard boiled eggs. Cook the rice rapidly in boiling salted water about twenty minutes, drain and dry carefully in the oven; mix while hot with the meat which has been moistened with a little of the dressing. Turn into small moulds and set away until chilled. Arrange nests of lettuce leaves on a salad dish, turn each mould into one. Garnish with the whites of eggs cut in rings, and just before serving fill the centers with mayonnaise dressing, the remainder being served in a separate dish.