Remove the shells from four hard-boiled eggs, cut them in half lengthways, and remove the yolks. Put a quarter of a pound of rice cooked in stock into a bowl, season it with salt and pepper and a dust of curry powder, and add the yolks of the eggs after breaking them up with a fork, and beat the mixture for a few minutes, moisten it slightly with cream or milk, and then fill the whites of the eggs with it; dip them into some beaten egg, and then cover them thickly with fine crumbs, and put them aside for a quarter of an hour. Fry the stuffed eggs in plenty of boiling fat, and serve them on thick slices of tomato which have been cooked in clarified dripping, and garnish with parsley.