Comprising i 'asei role of Itiee.

a la Polonaise. ., a' la Reine.

Casserole of Rice, garnished with a Pur'ee of Game, a' la Belle-vuc. " garnished with wings of Fowl, a I'Allemande.

777. Casseroles, Or Borders Of Rice

A casserole of rice is justly considered one of the most elegant entrees: it requires great care throughout its preparation, especially in the treatment of the rice, that being its basis, and upon the success of this much of the beauty of the casserole depends. If the rice be not sufficiently boiled, and effectually worked into a smooth paste, it becomes a difficult matter to mould it : and any apparent roughness would spoil the look of the casserole.

For a casserole of ordinary size, wash about a pound and a half of Carolina rice in three waters, drain it on a sieve, and put it into a stew-pun with nearly twice its quantity of water, six ounces of butter, a small ladleful of stock-pot toppings and a piece of raw ham ; cover with a circular piece of buttered paper and the lid, and set the rice to boil on the stove, after which it must be put in the oven, or on a smothered stove-fire, to simmer very gently. During the time that the rice remains on the fire, it should be carefully turned over with a spoon twice or thrice. When all the grains become perfectly soft, the rice must be worked into a firm, compact paste, with the bowl of a large wooden spoon; it should next be rolled into the form of a ball, and placed on a baking-sheet, previously covered with a circular piece of buttered paper, and shaped to the height and circumference desired. Next, for the purpose of imprinting upon the casserole the ornamental mouldings represented in the annexed illustrations, it will be necessary to cut a piece of turnip, carrot, or raw potato, in the form of a chisel, to be used for indenting or moulding the design.

When the casserole is moulded, it must be sprinkled over with a paste-brush dipped in clarified butter, and afterward baked of a fine yellow color; the interior must then be removed with a spoon, leaving the walls of the crust about half-an-inch thick; smooth the inside of the rice with the back of a table-spoon dipped in water, and keep the casserole in a dry place till it is wanted for use.

778. Casserole Of Rice, A La Polonaise

Prepare a puree of fowls (No. 1009), and when on the point of sending to table, stir it over the fire until it is sufficiently hot, care being taken to prevent its becoming rough; then fill the casserole with the puree, place eight eggs (previously boiled four minutes, and the shells removed), round the top of the puree; between each egg, put a small fillet of fowl, decorated with tongue or truffle, sauce the surface of the puree with some Supreme (No. 38), and serve.

779. Casserole Of Rice, A La Reine

This must be garnished with a puree of fowls in a similar manner to the foregoing, and a border of quenelles of fowl placed round the inner edge of the surface; sauce with Supreme, glaze the casserole with light-colored glaze, and serve.

780. Casserole Of Rice, Garnished With A Puree Of Game, A La Belle-Vue

Just before dinner-time, warm the puree of game (No. 1090) prepared for the purpose, garnish the casserole of rice with it, place round the inner edge of the surface a border of very small fillets (decorated contises with truffles or tongues), of the kind of game the puree is made from, pour a little Allemande sauce over the centre of the puree, glaze the casserole lightly, and serve.

781. Casserole Of Rice, Garnished With Wings Of Fowl, A L'Allemande

The casserole of rice must be garnished with a ragout of wings of fowls (No. 208), to which may be added some small truffles and mushrooms: ornament it with a border of large cocks'-cumbs, and scollops of red tongue cut in the form of cocks'-combs, placed alternately round the inner edge of the casserole, glaze it lightly, and serve.

Note. - Casseroles, or Borders of rice may also be garnished with fricassee of chickens, lamb's-feet, blanquettes of sweetbreads or fowls, and with all kinds of scollops whether of poultry, game or fish.