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RICE BORDER (a Danish recipe)

Scald one pound of rice, boil it in two pints of milk till it becomes a stiff cake. While still warm stir in a quarter of a pound of butter, four eggs, salt, and a little grated nutmeg. Put it into the oven to bake, setting the dish in sand to prevent cracking. This border may be used round various dishes. It is frequently served with fish stewed, especially lobsters stewed with cauliflower, and has a very pretty effect. A little of the lobster-butter should be mixed with the rice to give it a fine red colour.