Edna May
amallay
CASSEROLE OF CHICKEN
2 cups rice 3 qts. water 1 tablespoon salt 1 tablespoon butter 1/2 cup cream Season to taste Wash the rice thoroughly, place in saucepan with cold water and boil thoroughly for one hour; drain through collander, mash it and add butter, cream, salt and pepper. Brush a casserole mould with butter and cold milk. Press the rice into it and put it aside to cool. When cool, cut out the center of the rice, leaving a wall about one-inch thick around the sides and bottom. Fill the cavity with a fricassee of white meat of chicken. Use the rice taken out for an upper covering. Be careful not to press out the sauce when covering. Brush the top with a beaten egg and put in a quick oven to brown. Pour stewed mushrooms around and serve.
I trust that if any one tries to make and eat this he will survive the ordeal.
With best wishes, LE Fields
