4 oz. Rice.
3 medium-sized Tomatoes.
3 oz. Butter.
1 dessertspoonful of chopped Parsley.
Pinch of mixed Herbs, if required.
Salt and Pepper to taste.
Wash and put the rice into boiling salted water and cook until soft (about 20 minutes), cut the tomatoes in halves (across), and bake in a slow oven until soft. Melt 2 ozs. of butter in a saucepan, add the drained rice and the herbs, parsley and a pinch of pepper. Melt the other ounce of butter in a frying pan, pour in the beaten eggs, stir over the fire until set, put the rice on to a hot dish and flatten into a round cake, lay the tomatoes on the top and pile the eggs on to the tomatoes. Sprinkle with chopped parsley and serve very hot.