RICE AND EGGS
Boil, say half a pound of rice, and let it absorb the water in which it is boiled. Take four hard-boiled eggs, separate the yolks from the whites, chop the whites very fine, and add them to the rice with about a brimming teaspoonful of chopped blanched parsley and sufficient savory herbs to cover a sixpence. Put this in the saucepan and make it hot, with a little butter, and flavor with plenty of pepper and salt. In the meantime beat the yellow hard-boiled yolks to a yellow powder, turn out the rice mixture, when thoroughly hot, into a vegetable dish, and put the yellow powder either in the center or make a ring of the yellow powder round the edge of the rice, and serve a little pile of fried parsley in the middle.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
