Put one pound of rice nicely boiled (No. 129) in a basin with a quarter
of a pound of suet, a little pepper, salt, cayenne, grated nutmeg,
chopped parsley, two spoonfuls of bread-crumbs, one of currie powder,
and three or four eggs, mix all well together, then have four spring
chickens untrussed, fill them with the above, and truss them as for
boiling, stew them one hour gently in a braise as No. 514, make a round
croustade of the form of a cup, five inches high, fill with some
beautiful white rice in pyramid, with seven or eight mild Indian pickles
interspersed, dress the chickens round the croustade, with a piece of
boiled bacon three inches long and two broad between each, pour about
two quarts of sauce à l’Indienne (No. 45) over, and serve very hot.