Rice Croquettes with Salpicon

Pick and wash half a pound of rice; blanch, drain and refresh; place it in a saucepan to moisten with broth (No. 194a) to three times its heights; add a quarter of a pound of butter and a seasoning of salt, pepper and nutmeg. When the rice is sufficiently cooked (in twenty or thirty minutes), mix into it a salpicon weighing a quarter of a pound, composed of tongue, truffles, chicken, game and mushrooms--all to be mixed evenly after cutting in three-sixteenths of an inch squares. Leave this stand till cold, then form into round, flat, oval or oblong croquettes; dip in beaten eggs, then in bread-crumbs, and fry to a fine color. Dress on a folded napkin with fried parsley on top.