Casseroles, or rice borders, form a very handsome dish. It consists of a large border made of rice, the outside of which can be ornamented and the centre of which can be filled with a macedoine (i.e., a mixture) of fruit or vegetables. As you are probably aware, grocers have in their shop-windows small tins with copper labels, on which the word is printed "Macedoine." This tin contains a mixture of cut-up, cooked vegetables. These are very useful to have in the house, as a nice dish can be served at a few moments' notice. Mixed fruits are also sold in bottles under the name of Macedoine of Fruits. Of course, both vegetables and fruit can be prepared at home much cheaper from fresh fruit and vegetables, but this requires time and forethought. These mixtures are very much improved in appearance when served in a handsomely made rice border, and as the border is eaten with the vegetables and fruit there is no want of economy in the recipe. Suppose we are going to make a rice border. Take a pound of rice and wash it carefully if we are going to fill it with fruit we must boil it in sweetened milk, but if we are going to fill it with vegetables we must boil it in vegetable stock or water. Add, as the case may be, sufficient liquid to boil the rice till it is thoroughly tender and soft. Now place it in a large bowl, and with a wooden spoon mash it till it becomes a sort of firm, compact paste; then take it out and roll it into the shape of a cannon-ball, and having done this, flatten it till it becomes of the shape of the cheeses one meets with in Holland--flat top and bottom, with rounded edges. You can now ornament the outside by making it resemble a fluted mould of jelly. The best way of doing this is to cut a carrot in half and scoop out part of the inside with a cheese-scoop, so that the width of the part where it is scooped is about the same as the two flat sides. Make the outside of the rice perfectly smooth with the back of a wooden spoon. Butter the carrot mould to prevent it sticking, and press this gently on the outside of the shape of rice till it resembles the outside of a column in Gothic architecture, then place it in the oven and let it bake till it is firm and dry. Then scoop out the centre and put it back for a short time. If the border is going to be used for a macedoine of vegetables, beat up a yolk of egg and paint the outside of the casserole with this, and then it will bake a nice golden-brown colour. Now take it out of the oven and fill it accordingly. It can be served hot or cold, or it can be filled with a German salad. (See MACEDOINE OF FRUIT; MACEDOINE OF VEGETABLES; SALAD, GERMAN.)
Source:
Cassell's Vegetarian Cookery
