_Casseroles_ are generally made of boiled rice, or of mashed boiled
potatoes. When of rice, first cook thoroughly with milk, salt, and a
little butter; or they may be cooked in broth, with a little ham added,
which is afterward to be taken out. Mash fine.
When of potatoes, boil, season, and mash them well. Butter the
_casserole_ mold. First press the rice, or the potatoes, whichever used,
into the figures of the mold; then fill it. In the centre bread may be
substituted. Put the _casserole_ aside to harden. When quite cold and
firm, carefully unclasp and take off the mold; then, with a small, sharp
knife and a spoon, scoop out the inside, leaving the _casserole_ from a
half to an inch thick. Just before serving, with a little paste-brush,
dipped in the yolk of an egg, brush the whole surface. This may be
omitted if preferred. Put in a very hot oven a few moments, to heat the
rice or potato, and to color slightly the egg. Fill it with vegetables,
such as cauliflower, Lima beans, string-beans, artichokes, pease, etc.;
or with chicken fricasseed or fried, and served with a cream dressing,
or with _Bechamel_ sauce, or en _blanquette_; or with any kind of
scollops, whether of game, poultry, sweet-breads, fish, or shell-fish.