Indian Hash Recipe

Wash a half cup of rice; throw it into boiling water, boil for twenty
minutes, drain, add a half cup of milk, a tablespoonful of butter, a level
teaspoonful of salt and a quarter of a teaspoonful of pepper; stir until
you have a rather smooth thick paste. Brush custard cups, line them to the
depth of a half inch with this rice mixture; make a plain milk sauce, as
in preceding recipe, and add a pint of seasoned chicken. Fill the space in
the rice cups with this cream mixture, put over a covering of rice, stand
the cups in a pan of boiling water, and bake in a moderate oven for twenty
to twenty-five minutes. Turn these carefully on a heated dish, pour
around cream sauce and serve. They may be garnished with green peas,
mushrooms or truffles. While this is an exceedingly economical dish it is
at the same time an elegant one.

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