Boil rice with three times its quantity of water, and a little butter, until it is very soft; then mash or pound it in a mortar until it becomes a smooth, elastic paste. Press the paste into a plain buttered mold or pan of the size desired for the socle, and place a weight on it so it will be compact and firm when cold. Unmold, and with a pointed knife, a turnip cut wedge-shape, and a butter-stamp, mold the sides to fancy form. Brush it over with yolk of egg, and place a moment in the oven to brown; or it may be ornamented the same as the hominy supports, with vegetables cut into fancy shapes. (See illustrations.) If wanted for a casserole, scoop out carefully a hollow in the center, and fill with chicken or any creamed meat, or with vegetables.
To a quart of seasoned mashed potato add four or six egg yolks. Stir it over the fire to dry it well; then with the hands or a knife mold it into a hollow cylinder or into a cup-shaped form; brush it over with yolk of egg, and place it a moment in the oven to brown. Fill the center just before serving with any minced meat, or with birds, chops, sweetbreads, or any creamed dish. The casserole may also be formed by pressing the potato into a mold which opens (see illustration), or any mold with fluted or plain sides, which, when buttered, will let the potato slip out; then egg and brown as before.
Add slowly to two cupfuls of well-mashed sweet or white potato, beating all the time over the fire, one cupful of hot milk, a tablespoonful of butter, one quarter of a teaspoonful of pepper, a teaspoonful of salt, and lastly, three beaten eggs. Butter well a plain mold of the shape desired; sprinkle over it as many bread-crumbs as will stick to the butter; turn in the puree of potatoes, place the mold in a pan of water, and bake for thirty minutes. Turn the molded potato in the centre of a dish, and arrange chops or birds around and against it.
Take a loaf of bread two days old, which was baked in a round or a square tin; pare off the crust, and carve it with a sharp-pointed knife into vase or cup-shape. Fry it in hot fat to gold color. Paint the inside with white of egg to prevent its soaking up the sauce of the filling. Fill with mushrooms, chicken livers, creamed chicken or any salpicon. Do not put the filling in until ready to serve, and heat the croustade before adding it.
Cut off the tops of rolls, or of home-made biscuits of any size. Remove the crumb from the inside; butter the rolls inside and out, and set in the oven to brown. Fill with any creamed meat or salpicon.