Carefully boil one cup of rice, drain dry. Make a
half pint of cream sauce,
add to it a teaspoonful of grated onion and a
teaspoonful of chopped celery.
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. The edge of this dish may
be garnished with
broiled sardines or carefully broiled smoked salmon.