Chop the veal very finely, mix with the rice, season highly with salt and pepper and bind the mixture with the yolks of 1 or 2 eggs. Shape into tiny sausages by wrapping in rice paper and twisting the ends. This must be very carefully done as rice paper breaks easily. Dip in beaten egg, roll in fine white breadcrumbs and fry in hot fat. These are added to the stock just before serving.