Small Crusts (Or Croustades) Of Rice

No. 1313. - Wash two pounds of Rice, put it in a saucepan and pour over it twice as much chicken broth as there is Rice. Then season with salt, add a piece of butter, cover the saucepan and let it cook slowly for twenty-five minutes, when the Rice will be cooked dry. Then take it off of the fire and add four ounces of butter, six ounces of grated Parmesan cheese, and a pinch of nutmeg, and mix the whole well together. After this put enough Rice in a buttered square tin pan to cover the bottom two inches deep. Smooth the surface of the Rice and cover it with a buttered paper cover, on top of which set another pan, so as to slightly press the Rice, and set it aside to get cold. When the Rice is cold turn it on the table, and with a round cutter, the size of a dollar, cut out as many crusts as possible (dip the cutter in lukewarm water after each cut). Roll the crusts in fresh bread crumbs, then dip them in beaten eggs and bread them again. Shape them nicely, and with a small cutter the size of a twenty-five cent piece, make on the top of each one a slight impression. Then fry them in hot lard, and when they are nicely browned, drain them. Take off the covers, scoop out the centers, and be careful not to break the shell.

Crusts (Croustades) Of Rice, Victoria Style

No. 1314. - Prepare the crusts as in No. 1313, and fill them with a garniture of mushrooms and shrimps, to which add a reduced Cream sauce. Garnish the tops of the crusts with a border of shrimps arranged in crescent shape.

Crusts (Croustades) Of Rice, With Eggs And Cheese

No. 1315. - Prepare a Risotti, Piemontaise style, as in No. 1299, having the Rice somewhat firmer, and then proceed to make the crusts as in No. 1313, filling them with eggs scrambled with cheese.

Crusts (Croustades) Of Rice, With Curried Lobster

No. 1316. - Prepare a Risotti, Florentine style, as in No. 1298, having the Rice somewhat firmer, and then proceed to make the crusts, as in No. 1313, filling them with a garniture of lobster, cut in small square pieces, to which add a reduced Curry sauce. Garnish the top of each crust with a piece of scalloped lobster and a slice of truffles, nicely glazed.

Crusts (Croustades) Of Rice, With Puree Of Chicken

No. 1317. - Prepare the crusts as in No. 1313, and then fill them with a puree of chicken. Garnish the top of each crust with a small lamb sweet bread nicely glazed.

Casseroles Of Rice

No. 1318. - The Rice, when cooked, is put in a buttered mould of any shape desired, and is pressed hard so as to have it in a solid mass. When it is cold turn it out of the mould, and cut it in any vase-like shape. Then scoop out the center so as to leave the shell half an inch thick.

How To Cook Rice For Casseroles

No. 1319. - Wash two pounds of Rice in several waters, and drain it dry. Then put it in a medium sized saucepan, and pour over it twice as much water or white broth as there is Rice. Season it with salt, add a small piece of butter, and set it on a brisk fire to boil, stirring it occasionally. Five minutes after it boils, cover the saucepan tightly, and set it in a moderate oven for forty minutes, when the rice will be thoroughly cooked. Then add two ounces of butter (six ounces of cheese if desired), and a pinch of nutmeg; mix the whole briskly with a wooden spoon, and press it tightly into the plain or fluted buttered moulds. Cover the moulds with a buttered paper cover, on top of which put a wooden cover that fits into the mould, and on this cover a weight to press the Rice down. When the Rice is perfectly cold, turn it out, and cut it into any vase-like shape. Then scoop out the center, and leave the shell about half an inch thick. Dilute the yolks of two raw eggs in a spoonful of water, and baste the Casserole inside and outside; then set it in a moderate oven until nicely colored.

Note. - Casseroles may be filled with any kind of meat garniture, fish or purees, and must always be nicely garnished over the top. They take their name from the garniture with which they are filled.