Title: Rice cutlets
 Categories: Rice, Mushroom, Grill
      Yield: 6 Servings
 
    1/2 lb Cooked long grain rice
    1/4 lb Mushrooms, chopped
      4 tb Milk, heated
      2 tb Flour
      2 tb Chopped parsley
      2    Large eggs
      1 oz Butter
           Breadcrumbs as required
           Oil for grilling
           Salt and pepper
 
   Cook the chopped mushrooms very slowly in the butter until soft, add
  the flour and blend.
   Gradually add the heated milk stirring all the time until the sauce
  is smooth.  Take the pan off the heat and add one of the eggs
  (beaten), the parsley, the rice and the salt and pepper. Blend well,
  then leave aside to cool thoroughly.
   Shape into cutlets,  dip ibto the other well beaten egg, and roll ib
  breadcrumbs.  Grill until golden on both sides, basting well with the
  oil. Drain and serve.