Boil a piece of fatty mutton, preferably from the breast, in water with root vegetables and a piece of dry bouillon. Form a border of pastry around a platter and bake. Boil rice in the mutton bouillon, adding prunes, if desired. When the rice cools, 2–3 egg yolks may be beaten in. Add ½ spoon butter, nutmeg, and salt and mix well. Spread part of the rice on the platter and top with alternate layers of mutton and rice, finishing with a layer of rice. Strew with rusk crumbs and brown in the oven.