Wash one cup of rice, and put into a kettle with one cup of strained broth two cups broiling water, one half teaspoon of salt, and cook slowly until it has taken up all the water and is soft.
Beat two eggs, two tablespoonfuls of butter and one large cup of hot milk together; stir into the rice and add one heaping cupful of minced veal and ham.
Put into mold, cover and bake one hour.
To remove from mold dip first in hot and then in cold water and invert on platter.
Garnish with parsley.