CASSOLETTES OF RICE
Six ounces of rice, colourless vegetable stock, 2¹⁄₂ ozs. butter, 4 eggs, 1 teaspoonful finely-chopped parsley, 2¹⁄₂ ozs. onion (scalded and minced), ¹⁄₂ dessertspoonful chopped tarragon and chervil (mixed), 1 tablespoonful ground sweet almonds, 1 teaspoonful curry powder, Plasmon, breadcrumbs.
Six ounces of rice, colourless vegetable stock, 2¹⁄₂ ozs. butter, 4 eggs, 1 teaspoonful finely-chopped parsley, 2¹⁄₂ ozs. onion (scalded and minced), ¹⁄₂ dessertspoonful chopped tarragon and chervil (mixed), 1 tablespoonful ground sweet almonds, 1 teaspoonful curry powder, Plasmon, breadcrumbs.
Method.—Put the rice into a saucepan of cold salted water; bring it gradually to boiling point and let it boil for six minutes, then rinse it in cold water, and cook it until quite tender in the vegetable stock; drain it well, and put it back into the saucepan with one ounce of butter to dry; season it with salt, pepper, and curry powder, and fill some buttered dariole moulds with it, pressing it in firmly and put aside to get cold. Then turn out the moulded rice; dip it in beaten egg and cover it thickly with very fine, dried breadcrumbs mixed with an equal quantity of Plasmon powder; mark the top of each with a small round cutter, and after allowing the crumbs time to dry, fry in boiling oil (or vegetable butter) until of a deep golden brown. Remove the marked portion from the cassolettes and carefully take out the rice from the middle, thus leaving little hollow cases; have ready some buttered eggs (prepared as below), fill the cassolettes with them, cover the top with the fried almond mixture, and put into the oven for a minute or two to ensure their being quite hot. Beat three eggs until they are quite frothy, add the parsley, half a teaspoonfulof the onion, and the tarragon and chervil; season with celery salt, pepper, and nutmeg, and pour into a saucepan containing one ounce of warm butter; stir the eggs over the fire until they are sufficiently set, but be sure and remove them while they are still creamy, and use as directed. Fry the remainder of the onion with the almonds and curry powder in half an ounce of butter, until the onion is crisp and lightly browned, keeping the mixture stirred to prevent it from sticking to the pan and from acquiring too much colour.