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