Ingredients:
1 cup rice
1/2 pint of cream sauce
1 teaspoon grated onion
1 teaspoon chopped celery
eggs

Preparation:

1. Carefully boil one cup of rice, drain dry.
2. Make a half pint of cream sauce, add to it a teaspoonful of grated onion and a teaspoonful of chopped celery.
3. Poach the desired number of eggs. Put the rice in the center of a platter, cover it with the eggs, pour over the sauce. Dust the dish with parsley, and send at once to the table.

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