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Rice, Casserole Of

Pick the rice well, wash it thoroughly first in lukewarm and next in cold water. Drain it, and throw it into a stewpan of a proper size, that it may swell with ease; moisten with some "pot-top" (fat). The broth must be previously drained through a silk sieve, that the rice may be kept very clean. Mix it with a large quantity of grease--some pieces of fat ham--in order to make the rice more mellow, and a little salt. As the rice must swell very much, use a sufficient quantity of broth to produce that effect. Cook the rice over a very slow fire, and stir frequently that it may not stick. Taste it to ascertain whether it is well seasoned and done enough; then strain it through a colander, and move it well with a wooden spoon. Take off the fat that issues from the rice and pour it into the mould which you select for the casserole; when all the parts of the latter are well covered with the grease, drain it by turning the mould upside down, then put some rice all round the mould; put a piece of soft bread in the middle, and cover it with rice, squeeze it in equally with your spoon, and let it cool. When the rice has become firm, dip the outside of the mould into boiling water. Have a little pate brisee, which frame the size of the mould; turn the mould over the paste; make an opening with a knife in the top, and flatten the paste all round with a spoon; then put it into the oven, which can never be too hot for a casserole, for if the oven is not hot enough the casserole is liable to break; baste with the grease, and when the casserole is become of a fine colour, take it out of the oven; open it gently, then cut the bread into small pieces with a penknife that you may take it out without injuring the casserole; next remove the rice that sticks round, but do not empty it too much, for fear it should not bear or resist the weight of whatever you intend to throw in. You generally put into these casseroles white and brown ragouts, blanquettes, eminces, fricassees of fowls, macaroni, and scallops of fish that have already been sent up to table, etc. etc.