Boil four ounces of rice in stock, taking care to let it absorb as much liquid as possible; to this add one tablespoonful of finely-grated cheese, one teaspoonful of chopped parsley, one ounce of finely-grated brown breadcrumbs. One table-spoonful of tomato sauce, pepper and salt to taste; bind all the ingredients with the yolks of two eggs, mixing thoroughly, form into cakes, brush over with the white of an egg, roll in breadcrumbs, and fry a golden brown. Omit the cheese when va-iety is required.