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Rice Paste for Savoury Dishes

Put seasoned cutlets of veal, lamb, chicken, or game already cooked into a pie-dish, and cover the meat with a layer of rice which has been boiled to a stiff paste in milk, with a little pepper, salt, and onion for seasoning. Brush over with egg, and put it in the oven for a minute or two, to colour the paste lightly. A little egg mixed with the rice will make it adhere better.