Rice a la Manhattan-Lean

Chop up two ounces of onion; fry it in butter, add a pound of rice and heat both together. When exceedingly hot moisten to three times its height (the rice one-third and the moistening two-thirds) with broth (No. 194a); let boil and cook in a slack oven for twenty minutes. Incorporate with the rice, when done, six ounces of grated parmesan. Pour two thirds of this into a casserole or vegetable dish; make a hole in the center and fill it with shelled crawfish tails or shrimps and poached oysters, after removing their muscles, or else with mussels and minced mushroons; pour over lean veloute sauce (No. 416) reduced with essence of mushrooms (No. 392) and chicken glaze (No. 398); mix well and cover the whole with the remainder of the rice; put in a hot oven for fifteen minutes and serve.