upside down for a minute or two, to drain away the fat, should
there be too much; put some rice all round the bottom and sides of it;
place a piece of soft bread in the middle, and cover it with rice; press
it in equally with the spoon, and let it cool. Then dip the mould into
hot water, turn the casserole carefully on to a dish, mark where the lid
is to be formed on the top, by making an incision with the point of a
knife about an inch from the edge all round, and put it into a _very
hot_ oven. Brush it over with a little clarified butter, and bake about
1/2 hour, or rather longer; then carefully remove the lid, which will be
formed by the incision having been made all round, and remove the bread,
in small pieces, with the point of a penknife, being careful not to
injure the casserole. Fill the centre with the ragout or fricassee,
which should be made thick; put on the cover, glaze it, place it in the
oven to set the glaze, and serve as hot as possible. The casserole
should not be emptied too much, as it is liable to crack from the weight
of whatever is put in; and in baking it, let the oven be very hot, or
the casserole will probably break.

_Time_.--About 3/4 hour to swell the rice.

_Sufficient_ for 2 moderate-sized casseroles.

_Seasonable_ at any time.

SWEET CASSEROLE OF RICE (an Entremets).

1351. INGREDIENTS.--1-1/2 lb. of rice, 3 pints of milk, sugar to taste,
flavouring of bitter almonds, 3 oz. of butter, the yolks of 3 eggs.

_Mode_.--This is made in precisely the same manner as a savoury
casserole, only substituting the milk and sugar for the stock and salt.
Put the milk into a stewpan, with sufficient essence of bitter almonds
to flavour it well; then add the rice, which should be washed, picked,
and drained, and let it swell gradually in the milk over a slow fire.
When it is tender, stir in the sugar, butter, and yolks of eggs; butter
a mould, press in the rice, and proceed in exactly the same manner as in
recipe No. 1350. When the casserole is ready, fill it with a compote of
any fruit that may be preferred, or with melted apricot-jam, and serve.

_Time_.--From 3/4 to 1 hour to swell the rice, 1/2 to 3/4 hour to bake
the casserole.

_Average cost_, exclusive of the compote or jam, 1s. 9d.

_Sufficient_ for 2 casseroles.

_Seasonable_ at any time.

FRENCH RICE PUDDING, or GATEAU DE RIZ.

1352. INGREDIENTS.--To every 1/4 lb. of rice allow 1 quart of milk, the
rind of 1 lemon, 1/2 teaspoo