Pick and wash in several waters, one pound of rice, more or less according to the size of the casserole that is to be made. Place it in a saucepan, moisten with double its quantity of water and cover entirely with slices of fat pork, salt over and allow to cook, then drain and pound, moistening with a little water. Put this into a saucepan on the fire and let get dry, then turn it over on to a baking sheet or a marble slab and taking in the hands a little less than half, mold it to the shape of a mushroom head, proceeding exactly the same with the other half, keeping back a piece to roll into a round form, then flatten it down to half its thickness. Kress the croustade, laying the flat side of one of the small mushroom pieces on a sheet of paper, then fasten the flattened ball in the center and place the other large mushroom on top of this, only having it reversed, the widest part uppermost. Carve the croustade all around and cover it with clarified butter, then brown in a brisk oven and empty out the inside; fill it with fillets or breasts of chicken sauted in clarified butter and small artichoke bottoms cut in four, also some truffles: when these ingredients are well done dress them inside the croustade; drain the fat from the sautoir, moisten with a little Madeira to detach the gllaze, then add some half-glaze sauce (No. 413), reduce, and pour it over the chickens; garnish around the top with hatelets of chicken Villeroi.

A Potato Casserole can be prepared the same as the one of rice, having a very dry mashed potato preparation moistened with raw egg-yolks, then molded: baste butter over and brown in the oven; empty it out and till up with chicken livers sauted in butter with cooked fine herbs (No. 385) and Madeira sauce (No. 492).