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Pilaff of Goose

Pick off all the meat from the goose left over from yesterday and cut into small square pieces. Heat half an ounce butter in a saucepan, add one finely chopped onion, one very finely chopped green pepper, and lightly brown five minutes, lightly mixing meanwhile. Then add four ounces raw rice and the meat, mix well and cook five minutes, season with a teaspoon salt, half teaspoon paprika and half teaspoon curry powder. Moisten with a half pint broth, two gills demi-glace and one gill tomato sauce. Mix well, cook on range for five minutes, then set in oven forty minutes. Remove, place in a lightly buttered pudding mould, press down the pilaff in the mould and carefully unmould on a hot dish, pour a gill of hot demi-glace around and serve. N. B. Cut the goose bones into small pieces and add them to the demi-glace stock pot.