This dish can be used as a course or vegetable entrée, and is particularly appreciated where one has an abundance of fresh vegetables from the garden. The vegetables should be well seasoned and arranged with regard to color so as to give a pleasing effect.
The combination used in the illustration is a cauliflower, green peas, string beans, lima beans, corn, macedoine, and baked tomatoes.
NO. 60. VEGETARIAN DISH. RING OF RICE FILLED WITH CORN. FONTAGE
CUPS HOLDING LIMA BEANS.
VEGETARIAN DISH
After boiling enough rice to fill a ring mold, steam it until it is quite dry, and until the grains are separated. Mix the rice with enough thick white sauce to moisten it. Butter a ring-mold well and sprinkle it thickly with white bread crumbs (crumbs grated from the loaf). Put in the prepared rice and place the ring in a pan, the bottom of which is covered with a very little water. Cover the top with greased paper, and bake for half an hour, or until the crumbs are brown. Turn the browned ring on a platter. Fill the center with any vegetable, and place around the outside fontage cups holding a second vegetable. In the illustration the ring is filled with corn, and the cups hold small lima beans.
A good combination is baked tomatoes alternating with fontage cups holding macedoine of vegetables, the ring holding green peas.
The same style of dish may be made with meat. The ring may be made with mashed potato and hold minced creamed meat.