Boil as usual, and while hot stir in a tablespoonful of white sauce for each cupful of rice, and a beaten egg for two cupfuls. Season with pepper, salt, and a few drops of onion-juice; fill a broad, shallow dish with it, and press the bottom of another, or a large plate, firmly upon it until it fits down firmly upon every part. Set a flat-iron or other heavy weight upon the upper dish and set away to get cold. When stiff and chilled throughout, cut into strips or squares or triangles, and broil upon a buttered gridiron until lightly browned.

Serve hot and dry with game or broiled chicken.