Cassell's dictionary of cookery

rice must swell very much, use a sufficient quantity of broth to produce that effect. Lay the rice on a very slow fire, and stir frequently that it may not stick. Taste it to ascertain whether it is well seasoned and done enough ; then strain it through a colander, and move it well with a wooden spoon. Take off the fat that issues from the rice and pour it into the mould which you select for the casserole ; when all the parts of the latter are well covered with the grease, drain it by turning the mould upside down, then put some rice all round the mould ; put a piece of soft bread in the middle, and cover it with rice, squeeze it in equally with your spoon, and let it cool. When the rice has become firm, dip the outside of the mould into boiling water. Have a little pâte brisée, which frames the size of the mould; turn the mould over the paste ; make an opening with a knife in the top, and flatten the paste all round with a spoon ; then put it into the oven, which can never be too hot for a casserole, for if the oven is not hot enough the casserole is liable to break ; baste with the grease, and when the casserole is become of a fine colour, take it out of the oven ; open it gently, then cut the bread into small pieces with a penknife, that you may take it out without injuring the casserole ; next remove the rice that sticks round, but do not empty it too much, for fear it should not bear or resist the weight of whatever you intend to throw in. You generally put into these casseroles white and brown ragouts, blanquettes, éminces, fricassees of fowls, macaroni, and scallops of fish that have already been sent up to table, &c. &c.— Ude. Rice Cassolettes. — The rice must be prepared as directed in the recipe, " Rice Casserole of," but must be put into smaller moulds, those called dariole or custard moulds ; and the mould must be buttered all round, or you may use the fat from the rice as above. Mind that the cassolettes are to be quite cold before you take them out of the mould. The best method of filling up the cassolettes is to take a carrot, and cut it a proper largo size, to make a hole in the rice ; this hole you fill up with a mince of fowl, with bechamel sauce. This mince must be thoroughly cold. When you fill up the mould with the rice, close it, without allowing any of the mince to be mixed with the rice, in which case the cassolettes would break in the dripping when you fry them. To prevent this accident, dip them in an omelet and crumbs once, and put them into very hot dripping. It is to be observed, that in making cassolettes the rice must be made quite firm ; and that they require something of a white colour to be added ; as a mince with veloute, a salpicon of palates and of mushrooms à l'Allemande, or fillets of fish with bechamel sauce, &c. You may likewise give them a light brown colour in the oven, the same as other casseroles of rice, but frying is the best and the quickest way — Ude. Rice Caudle, or Rice Milk. — Soak two table-spoonfuls of whole rice in a cupful of cold water for one hour. Strain it, and put it mc (743) BIG