Rizzolletti

To half a pound of boiled rice add two spoonfuls of good white sauce, three yolks of raw eggs, nutmeg, pepper and salt; stir this over the fire for five minutes to set the eggs, then put it to cool; and when cold, take a tablespoonful of the preparation, spread it out hollow with a teaspoon, and insert in the hollow a teaspoonful of any kind of croquet meat; envelop it in the rice; egg and bred-crumb the rizzolletti; fry them in hot frying fat, of a light colour; dish them up neatly with fried parsley, and serve hot.