Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Cooked long grain rice |
| ¼ pounds | Mushrooms, chopped |
| 4 tablespoons | Milk, heated |
| 2 tablespoons | Flour |
| 2 tablespoons | Chopped parsley |
| 2 | Large eggs |
| 1 ounce | 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.