Hashed Lamb, Creole Style

Have one pound of lean, cold leg of lamb without skin, fat or sinews; chop it up finely and place it in a high saucepan in a bain-marie (Fig. 122) with a little brown sauce (No. 414), a few peeled and quartered tomatoes, fried in butter, some finely shredded green peppers and plenty of seasoning. Dress the whole in a rice border, made by boiling some rice in slightly salted water with some butter; when dry place it in a plain border mold (Fig. 139), liberally buttered, and set it in the oven covered over for ten minutes to dry more thoroughly. Invert it on the center of a dish, and dress the hash in the middle.