Take four ounces of freshly-boiled rice, mix with it the contents of a jar of Strasbourg paste (not the fat, only the pâte) and work up lightly but thoroughly with a fork. Butter a bag thickly and put in the mixture; cook for ten minutes in a very hot oven, turn out on to a hot dish, garnish with a little grated yolk of freshly-boiled (hard) egg and serve at once. (350 Fahr.)