CASSEROLE AU RIZ.





Boil some rice till quite tender, make it into a firm paste with one
egg and a couple of tablespoons of strong gravy; then line the inside
of a mould with the paste of sufficient thickness to turn out without
breaking. Some cooks fill the mould instead of lining it only, and
scoop away the centre. After it is turned out the rice must stand till
cold, before it is removed from the mould; then fill the rice with
friccassee of fowl and sweetbread, with a rich white sauce, and place
it in the oven to become hot and brown. The mould used for a casserole
is oval and fluted, and resembles a cake mould. It is as well to
observe, it cannot be made in a jelly mould.





Casserole CASSOLETTES OF VEGETABLES facebooktwittergoogle_plusredditpinterestlinkedinmail

Feedback