Finely chop, like grains of rice, 1 small parsley root, 1 leek, 1 small carrot, and some turnip. Cover with bouillon, cook until tender, drain in a fine sieve, and add to the boiled rice. Mix and beat in 1 egg. Form dumplings with a spoon and set on a plate in a cold place. When cool, dip in a [beaten] egg and grated roll crumbs.* Five minutes before serving, fry in fat or in butter. Drain the dumplings in a napkin or on blotting paper and drop into bouillon.