1/2 cup parsley, chopped.
250 g (10 oz) washed sorrel, chopped.
2 beaten egg.
1 tbsp bread crumbs
1/2 cup rice
2 cup milk
salt, to taste.
1. Wash sorrel, put into boiled water and cook for 3 - 4 minutes, strain. Drain.
2. Cook rice in the milk until tender, chill.
3. Combine cooked sorrel and cooked rice, add remained ingredients at last add egg yolks and beaten to a white foam egg - whites.
4. Put the mixture into greased casserole tin and bake in the oven. Serve hot.