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Rice, Border Of

Sweet and savoury preparations of all kinds are very good served in a border of rice instead of with pastry. This border may be made in a mould, which may be easily procured, as moulds are made on purpose for rice borders, or it may be formed with the hand. The latter is the more difficult process of the two. The rice should be boiled in stock or water, with a seasoning of pepper and salt; or it should be boiled in milk, sweetened and flavoured according to the nature of the preparation which is to accompany it. For a border of rice served with a fricassee or savoury stew of any kind, wash and drain a pound of rice, and simmer it gently with two ounces of butter, three pints of water, and a little salt, till it is quite tender, and has absorbed the liquor. A little onion or a slice of fat bacon may be added if liked. When the rice is done enough, pound it in a mortar to a smooth paste, cover the bottom and sides of a buttered mould with this, being careful to leave a thick and compact crust in every part, place a piece of bread in the centre, and cover it with rice. Press it with a spoon, and smooth it, then let it remain until cold. Dip the mould in cold water and turn the rice upon a dish, and mark the lid on the top about an inch from the edge. Brush the rice over with clarified butter, and bake in a very hot oven until it is brightly browned all over. Take off the cover, now become an upper crust, remove the bread very carefully, fill the hollow with the preparation destined for it, lay on the cover, glaze the rice, put it in the oven a minute or two, and serve very hot. Filleted fish, lamb's and sheep's trotters, stewed oysters, sweetbreads, game puree, ragouts of cold meat or fowl, may all be served in this way. For rice which is to be served with jam or fruit of any kind, boil the rice with milk, and when it is tender, beat it up with butter, sugar, and yolks of eggs, then proceed precisely as above. When no mould is used, boil the rice as above, pound it in a mortar, then gather it into a ball: wash the hands in cold water, and mould the rice into a round shape, about four inches high and seven wide. Mark the cover an inch from the end, ornament the outside in any fanciful way, brush over with clarified butter, and bake in a hot oven. When done enough, lift off the cover, and scoop out as much rice from the centre as will leave the requisite vacant space, taking care to leave the walls firm and compact. Time, about an hour and a half to simmer the rice; half to simmer the rice; half to three-quarters of an hour to colour the border.