Three tablespoonfuls of butter, one cup of rice, two and three-quarter cups of highly-seasoned brown stock, canned pi-mentoes.

Melt butter in hot fryingpan, add rice, and stir constantly until rice is well browned. Add stock heated to boiling-point, and cook in double boiler until soft. Turn on a serving dish, garnish with pimentoes cut in fancy shapes, and cover with Creole Sauce. Cook two tablespoonfuls chopped onion, two tablespoonfuls of chopped green pepper, one tablespoonful of chopped red pepper, or canned pimentoes, and four tablespoonfuls of chopped fresh mushrooms, with three tablespoonfuls of butter, five minutes. Add two tablespoonfuls of flour, one cup tomatoes, one truffle thinly sliced, one-fourth cup sherry wine, and salt to taste.