Rice a la Sœur Nightingale

Fry the boiled dry rice with a little fresh butter, nutmeg, pepper and salt; and when quite hot, add the whites of three hard-boiled eggs shred fine, and the white parts of a dried haddock; pile all this up lightly in a hot dish; strew over the cone the yolks of the hard-boiled eggs previously rubbed through a wire sieve, and mixed with a little grated Parmesan cheese; garnish the rice round the base with fried croutons of bread push in the oven for five minutes—just to slightly colour the surface of a golden hue, and serve immediately.