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Rice Casserole with Crayfish Butter

8 servings

Ingredients

• 250 g rice
• 1 l bouillon
• mace (a little)
• salt (a little)
• 100 g crayfish butter
• 1 glass Madeira
• 250 g veal sweetbread

Instructions

1. Cook the well-blanched rice with bouillon, a little mace, and the necessary salt until tender and thick, then stir in the crayfish butter and Madeira.
2. Simultaneously, cook the veal sweetbread in bouillon until tender.
3. Layer both alternately, starting and ending with rice, in a prepared casserole dish and bake for 1 hour.

Modernized from a treasured 19th-century German cookbook.