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Pepper and Salt (Well wash the rice and boil it)

Well wash the rice and boil it in the stock until quite tender; then pack it down in a sautépan and press it till quite cold. Now cut out patty cases of the rice with a pastry cutter, making a lid with a smaller cutter. Egg and bread-crumb these cassolettes, fry them a nice brown in very hot fat. Lift the lid and fill the cases with any savoury mixture you like, replace the lid, and serve with fried parsley.