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RICE AND CHICKEN (another way)

Boil a chicken and a quarter of a pound of rice as in the preceding recipe. Drain off the rice and beat it thoroughly till quite smooth, with a slice of butter, a little pepper, salt, and grated nutmeg, and as much curry-powder as will make it a bright yellow colour. Spread part of the rice on a dish, lay the fowl upon it, and put the rest of the rice round it, leaving the breast uncovered. Make the surface of the rice smooth, and place upon it a border of hard-boiled eggs cut into quarters lengthwise. Strain the gravy in which the rice was boiled, and serve in a tureen.