Mix carefully (not to break the grains) in a pint of boiled rice (see
page 288) a table-spoonful of either minced parsley or shives. Put a
piece of butter size of a pigeon’s egg into a saucepan, and let it color
a light-brown; mix the rice in the butter, and serve as a vegetable.
MUSHROOMS IN CRUST (_Croûte aux Champignons_).
For the crust, a little extra butter is added to the dough for rolls; it
is made round, three inches in diameter, and two inches high, instead of
an oval roll shape. When freshly baked, a slice is cut from the top of
each one, the crumb is removed, and the shells are buttered and filled
with mushrooms, cooked as for garnishing, and mixed with a _Bechamel_
sauce. Finely minced parsley is sprinkled over the tops. They should be
served quite hot. Fresh mushrooms are required for this dish.