Left-over Fish en Casserole
Line a brick-shaped mold with well seasoned hot steamed rice, to the depth of three-fourth inch. Fill centre with remnants of cold boiled or baked fish, flaked, and seasoned with salt, pepper and slightly moistened with thin White Sauce. Cover with rice, place cover on mold and steam thirty-five minutes. Turn on a hot platter and serve with Egg Sauce. Sprinkle all with finely chopped parsley. A granite brick-shape bread pan may be used as a substitute for covered mold, covered with a buttered paper, butter side next to rice; tie the paper on with twine.