Ingredients: Veal, mushrooms, gherkins, one onion, one carrot, one head of celery, a little parsley, some seasoning, one quart of stock, a little roux, two eggs, three ounces butter, and half a pound of rice. Take a piece of cold roast veal and cut it into scollops about an inch and a half long and a quarter inch thick; sprinkle them with seasoning, and lay them in a stewpan with a tin of preserved mushrooms and eight gherkins cut into long strips. Cut one onion, one carrot, one head of celery into small pieces, place them into a stewpan with one quart of stock, a little parsley, and some seasoning, and simmer for one hour; then add a little roux, and strain through a fine metal strainer; put into a stewpan three ounces butter and two eggs, and whisk in the boiling sauce; let come to the boil, and pour over the scollops, and stand it in not too hot a place on the stove. Well pick and wash half a pound of rice, throw it into boiling water with a pinch of salt, and boil until tender; then strain it in a hair sieve until free from moisture, and while still hot fill a buttered mould having a large hole in the centre, turn the rice out on a hot dish, and fill the centre with the scollops, and serve very hot.