¾ cup of rice

¼ cup of butter

3 cups of chicken or veal broth

3 peeled tomatoes or

¾ cup of canned tomatoes

2 sprigs of parsley 1 onion with 3 cloves

1 teaspoonful of salt ¼ cup of butter

2 cups of cooked chicken or veal

Blanch the rice. Melt the butter in a saucepan, add the rice and stir until it has absorbed the butter; add the broth, the tomatoes, parsley, onion with cloves pressed into it and the salt; cover and let cook about twenty-five minutes. Remove the onion and parsley and with a silver fork stir in the butter. Butter a Charlotte, or a large timbale, mold very thoroughly; either mold may be lined on the bottom with buttered paper. Season the meat with salt and pepper and stir in two tablespoonfuls of butter. Pack the rice and meat in the mold in layers, solid, having rice for the first and last layers. Set to cook in the oven as a custard on folds of paper, etc. Let cook about fifteen minutes. Unmold on a hot dish, surround with hot tomato sauce and serve at once. Before filling the mold it may be decorated with slices of hard-cooked egg.