Wash and pick two pounds of rice, boil it in plenty of water till half done, with a dozen of whole cardamum seeds; then drain it, pick out the seeds, put the rice into a stewpan, with three quarters of a pound of fresh butter and some pounded mace, and salt to the palate. Take a loin of house lamb or some fresh pork cut into small pieces; put them into a frying-pan, add cinnamon, cloves, cummin and cardamum seeds, a small quantity of each pounded and sifted, with a bit of butter and some cayenne pepper, and fry the meat till half done. Then take two bay leaves, four good-sized onions sliced, and add to them a pint and a half of veal stock. Boil them till tender and rub them through a tamis cloth or sieve; then boil the liquor over a fire till it is reduced to half a pint, add it to the fried meat and spices, together with some peeled button onions boiled. Then put some of the rice at the bottom of another stewpan, then a layer of meat and onions on the rice, and so on alternately till the whole is put in. Cover the pan close, set it in a moderately heated oven for two hours and a half, and when it is to be served up turn the rice out carefully on a dish.
Timbol of Rice.
Pick, wash, and parboil the rice; then strain it, put it into a stewpan with a little oiled butter and yolk of egg. Simmer it gently till tender; then fill an oval tin mould with the rice, press it down close, take the shape out of the mould, wash it lightly with a paste brush with yolk of egg, and set it in a quick oven. When it is a good colour cut a square piece out of the top, scoop out the inside, and fill the cavity with fricassee of chickens, or any thing else you please.
Petit Patties of Chicken and Ham.
Sheet the pans with puff paste, and put a bit of crumb of bread the bigness of a dice in each; then cover them with more paste, trim round the pan, wash the tops of the paste with egg, and bake the patties of a light colour. When they are to be served up take out the bread, have ready the white meat of dressed fowl, lean ham, an eschallot chopped fine, a spoonful of consumé of veal, a little cream, flour, salt, cayenne, and lemon juice, a small quantity of each. Mix all the ingredients together over a fire, boil them for five minutes, fill the patties with it, and serve them up very hot.
Patties of Lobsters or Oysters.
Bake patties as before directed, fill them with lobsters or oysters chopped, add to them a little strong consumé of veal, a small quantity of flour, lemon juice, cayenne pepper, a bit of lemon peel, an eschallot chopped fine, an anchovie rubbed through a sieve, and mixed over a fire for five minutes.
N. B. The lobsters or oysters are to be half boiled before they are chopped.
Forcemeat Patties.
Sheet the pans as for chicken patties, but instead of bits of bread fill them with a light forcemeat well-seasoned. Cover and bake them, and serve them up with a little cullis added to the forcemeat.