Cassolettes Of Rice

The rice is to be prepared as above, No. 1, but must be put into smaller moulds, those called dariole moulds.

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, consists in taking a carrot, which you cut of a proper large size, to make a hole in the rice; this hole you fill up with a mince of fowl au veloute. 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, the dripping must be very hot. 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 au veloute, or a salpicon of palates and of mushrooms a l' Allemande, or fillets of fish.

N. B. - You may likewise give them a light brown colour in the oven, the same as other casserolles of rice, but frying is the best and the quickest.

Le Gateau De Ris, Or Rice Cake

After having prepared the rice as in No. 1, take some good cream, which you boil first, to ascertain that it will not curdle; the quantity must be proportionate to the size of the mould you intend to use. For a quarter of a pound of rice take a quart of cream, which however is not always sufficient; this depends on the rice swelling more or less: in this case add a little milk to it. When the cream has boiled, take the peel of a lemon, which infuse in the cream for a quarter of an hour; take the peel out before you pour in the rice, which lay on a very slow fire till it bursts, or swells; when well swollen add a little salt, and some sugar, according to your own palate; the sugar however must predominate, the salt being only intended to remedy the insipid taste that is inseparable from sweet entremets. Sugar must entirely predominate in articles for a dessert, but in entremets it is to be used moderately. When the rice is done enough, and properly seasoned, break eight eggs, and mix the yolks with the rice; next beat the whites, which pour gently into the preparation; put also a good bit of butter; then clarify about a quarter of a pound of butter, and when it is completely clarified, pour it into the mould; turn the mould round, that the butter may be spread equally on all sides of the mould, which you then turn upside down for a moment: then put crumbs of bread into the mould, and contrive to have them likewise spread equally all over the mould; now dip a small piece of paper into the butter, sprinkle some butter all round the mould, and put some more crumbs of bread. This being done to your satisfaction, pour the rice into the mould, and put it into the oven, but mind it must not be too hot. An hour is required for your gateau to be baked enough. Turn it upside down in the dish, and serve up.

N. B. - You may sometimes put with it preserved cherries, raisins, or currants, etc.

How To Make Croquettes of Rice

Croquettes Of Rice

The rice is to be prepared as in No. 3. When it has swelled in the cream, and is properly seasoned, let it cool; then roll it into croquettes in the shape of a cork. Next strew over them crumbs of bread (by which is meant that you dip them first into an omelette, and next into crumbs of bread). Roll them several times in the crumbs in what form you please, and mind that they are made of a fine colour. When you have fried them of a good colour, you may glaze them on one side with pounded sugar, by using the salamander. Send up with fried parsley, of a nice colour, in the centre.

Croquettes With Apricot Marmalade

Prepare the rice as in No. 3: form a croquette,take the handle of a wooden spoon, make a hole in the croquette, which fill with marmalade apricots. Then close it up with some rice, put crumbs of bread as you do in all other croquettes, and fry in the same manner.

Croquettes Stuffed With Apples

Prepare the rice as above and repeat every other operation, except that you must have rennets cut into small Corks, and well stewed in syrup. Drain them well, and put them into the croquettes instead of marmalade.