Wash well four ounces of rice, and cook it in as much vegetable stock as it will absorb, with two ounces of butter. Add more stock if necessary. Keep the pan covered, and cook gently. When done, the rice must be soft, but the grains separate. Then pound it to a paste and mix in the yolk of one or two eggs, according to the richness required. When cool, press the rice into a border mold which has been thoroughly well-buttered, and bake in a moderate oven until golden brown and sufficiently firm to turn out.

Serve with a center of buttered egg, and stewed tomatoes or mushrooms, curried vegetable, or onion puree.