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Rice Meridon

Rice meridon is on a large scale what the rissole is on a small scale, namely, a crust enclosing a stuffing or forcemeat, but the preparation is different. Take half a pound of rice, well washed and picked, boil it in a quart of milk for an hour; by this time the rice will have soaked up the milk and become swollen and tender. Care must be taken to keep it stirred, that it may not stick to the saucepan. Now stir in four ounces of butter, six whole eggs, and a little salt; let it remain over the fire till the eggs thicken the whole; it must be stirred all the time; then set it aside to cool; when cold, take a form well buttered and sprinkled with bread-crumbs, and line about an inch with the cold rice; fill the vacant space with a ragout, or a forcemeat prepared for fowl or fish rissole; cover the top with a thick layer of rice, and bake. When it has baked a quarter of an hour, and the rice has become nicely browned, gently loosen it with a knife from the form, put a dish on the top, and turn it out. Great care must be taken that it does not burst, which will spoil the effect. Serve with a good sauce.