Home › The Principles of Cookery › Casserole of Rice, with Eggs

Casserole of Rice, with Eggs

Prepare the rice as in the preceding recipe. When it has been worked into a stiff paste, line a well-oiled mould with it; a piece of bread may be put inside, shaped prperly, to hold it up, but care must be taken to leave a compact wall all round. When baked, remove the bread, put in the mince or fricassee, and cover the top with poached eggs. Serve very hot. Time, three-quarters of an hour to boil the rice. Probable cost, 1s., exclusive of the mixture. Sufficient for six persons.