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Rice Cassolettes

The rice must be prepared as directed in the recipe, RICE, CASSEROLE OF, but must be put into smaller moulds, those called dariole or custard moulds; and the mould must be buttered all round, or you may use the fat from the rice as above. Mind that the cassolettes are to be quite cold before you take them out of the mould. The best method of filling up the cassolettes is to take a carrot, and cut it a proper large size, to make a hole in the rice; this hole you fill up with a mince of fowl, with bechamel sauce. This mince must be thoroughly cold. When you fill up the mould with the rice, close it, without allowing any of the mince to be mixed with the rice, in which case the casso-lettes would break in the dripping when you fry them. To prevent this accident, dip them in beaten egg and crumbs once, and put them into very hot dripping. It is to be observed, that in making cassolettes the rice must be made quite firm; and that they require something of a white colour to be added; as a mince with white sauce, a mince of palates and of mushrooms a l'Allemande, or fillets of fish with bechamel sauce, etc. You may likewise give them a light brown colour in the oven, the same as other casseroles of rice, but frying is the best and quickest way.