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.