Categories: Rice 
      Yield: 4 servings 
  
      1    Bunch Soupgreens 
     18 oz Veal 
      4 c  Saltwater 
      1    Onion 
     18 oz Mushrooms 
      3 oz Butter 
      2 oz Flour 
      2 c  Beefbroth,instant 
    3/4 c  Sweet cream 
      1 c  White Wine 
           Salt, Pepper, Sugar to taste 
      2    Cooking Bags Rice,Instant 
      1    Hardboiled Egg 
      1    Tomatoe 
      1 tb Butter 
      2 tb Parsley,finely chopped 
  
  1.Clean and cut up the soupgreens in small cubes;add the water and meat and 
  cook all for 45 minutes. 2.Chop the onion very fine, half the 
  mushrooms.Melt the butter and saute both for a short while;add the flour 
  and cream, fill up with the broth and simmer for another 20 minutes.Season 
  to taste. 3.Prepare rice as directed.Mix the mushrooms and the meat 
  together.Season and add the egg and the finely chopped tomatoe. 4.Grease a 
  rice ring form and fill in the rice, than invert on a platter and fill the 
  ragout in the middle. Garnish with tomatoes and parsley. Typed by Brigitte 
  Sealing   Cyberealm BBS 315-786-1120