Wash \ lb. of Carolina rice, taking care to pick
out any grains which have not been skinned. Let it
swell in milk on a slow fire, adding the zest (or outside
thin rind) of a lemon, 2 ozs. of fresh butter, and a
little white sugar✪ Rice Cakes. As the rice swells add boiling
milk till the mass is thick and smooth. The rice
must be swollen, but not broken. Take off the fire,
and stir in the yolks of four eggs. Then beat the
whites of two eggs, and stir them in. Have ready a
plain mould ; butter the inside and coat with fine
breadcrum.bs ; pour in your rice mixture, and bake
for an hour. Serve on a napkin, with sauce in sauce
tureen — either German sauce or fruit syrup sauce.
58o GATEAU OF RIOE.
The rice mixture may be made into croquettes of
any shape dipped in breadcrumbs and egg, and fried.
A variety can be obtained by flavouring the rice
with vanille ; by inserting a glace cherry or a Httle
bit of orange marmalade in each croquette.
And rice cakes and fritters may be made by the
preceding process, omitting the eggs.
Gateau of Rice a la Bourgeoise.
Swell in milk \ lb. of rice, with a little lemon-peel
to flavour, or some orange-flower water. When cold,
mix in six macaroons or a dozen ratafias broken up,
the yolks of two and the whole of two more eggs.
The other two whites to be whipped to a froth and
stirred in the last thing.
Take a plain mould, and coat the inside with
butter and a good layer of breadcrumbs✪ Gateau of Rice a la Bourgeoise ; then pour
in the rice mixture. Bake for thirty minutes ; dish
up on a napkin, and serve a sauce made from either
fresh fruit or from fruit jelly or syrup.
Rice Pudding with Apples.
(German Recipe.)
Take 8 ozs. of Carolina rice ; steep it in boiling
water for a quarter of an hour ; pour off the water,
then boil in 3 pints of milk, and set it to cool.
Meanwhile peel six good cooking apples ; cut them
into little pieces, and steam them over a slow fire in
half a glass of water, 2 ozs. of butter, with sugar and
a little cinnamon if liked, taking care that they do
GE^XOESE PASTRY. 381
not fall to pieces. While the apples are cooling mix
together 6 ozs. of butter, 6 yolks of eggs, 6 ozs. of
sugar, and a pinch of salt, and put into this the rice
now cool. Beat this up together ; add the rind of
half a lemon, and lastly add the whites of the six
eggs✪ Rice Pudding with Apples beaten. Pour part of this into a silver souffle
case or a pudding dish previously buttered, then a
layer of the apples now cold, then another layer of
the rice, &c., and so on till the dish is full. Cover
with the rest of the rice, and bake for an hour in a
moderately hot oven.
Genoese Pastry.
Take equal weights, say \ a lb., of flour, butter,
and white sugar, a pinch of salt, four eggs, and a
liqueur glass of brandy. The butter is stirred in
after the other ingredients have been mixed in a
basin ; it must be allowed to melt near the fire before
using. When a thoroughly smooth paste has been
made, it can be baked in a tin and used when cold
for pastry sandwiches — that is, cut into the shapes
best liked, and jam put between two layers of pastry.
Or, if intended to be eaten hot, it should be baked
in dariole moulds, and a fruit syrup sauce handed
round. ✪ Genoese Pastry
Page 153 · 5 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash \ lb. of Carolina rice, taking care to pick out any grains which have not been skinned. Let it swell in milk on a slow fire, adding the zest (or outside thin rind) of a lemon, 2 ozs. of fresh butter, and a little white sugar. As the rice swells add boiling milk till the mass is thick and smooth. The rice must be swollen, but not broken. Take off the fire, and stir in the yolks of four eggs. Then beat the whites of two eggs, and stir them in. Have ready a plain mould ; butter the inside and coat with fine breadcrum.bs ; pour in your rice mixture, and bake for an hour. Serve on a napkin, with sauce in sauce tureen — either German sauce or fruit syrup sauce.
580 GATEAU OF RICE.
The rice mixture may be made into croquettes of any shape dipped in breadcrumbs and egg, and fried.
A variety can be obtained by flavouring the rice with vanille ; by inserting a glace cherry or a Httle bit of orange marmalade in each croquette.
And rice cakes and fritters may be made by the preceding process, omitting the eggs.
Gateau of Rice a la Bourgeoise.
Swell in milk \ lb. of rice, with a little lemon-peel to flavour, or some orange-flower water. When cold, mix in six macaroons or a dozen ratafias broken up, the yolks of two and the whole of two more eggs. The other two whites to be whipped to a froth and stirred in the last thing.
Take a plain mould, and coat the inside with butter and a good layer of breadcrumbs ; then pour in the rice mixture. Bake for thirty minutes ; dish up on a napkin, and serve a sauce made from either fresh fruit or from fruit jelly or syrup.
Rice Pudding with Apples.
(German Recipe.)
Take 8 ozs. of Carolina rice ; steep it in boiling water for a quarter of an hour ; pour off the water, then boil in 3 pints of milk, and set it to cool. Meanwhile peel six good cooking apples ; cut them into little pieces, and steam them over a slow fire in half a glass of water, 2 ozs. of butter, with sugar and a little cinnamon if liked, taking care that they do
GENOESE PASTRY. 381
not fall to pieces. While the apples are cooling mix together 6 ozs. of butter, 6 yolks of eggs, 6 ozs. of sugar, and a pinch of salt, and put into this the rice now cool. Beat this up together ; add the rind of half a lemon, and lastly add the whites of the six eggs beaten. Pour part of this into a silver souffle case or a pudding dish previously buttered, then a layer of the apples now cold, then another layer of the rice, &c., and so on till the dish is full. Cover with the rest of the rice, and bake for an hour in a moderately hot oven.
Genoese Pastry.
Take equal weights, say \ a lb., of flour, butter, and white sugar, a pinch of salt, four eggs, and a liqueur glass of brandy. The butter is stirred in after the other ingredients have been mixed in a basin ; it must be allowed to melt near the fire before using. When a thoroughly smooth paste has been made, it can be baked in a tin and used when cold for pastry sandwiches — that is, cut into the shapes best liked, and jam put between two layers of pastry.
Or, if intended to be eaten hot, it should be baked in dariole moulds, and a fruit syrup sauce handed round.
Records on this page
Rice CakesGateau of RiceGateau of Rice a la BourgeoiseRice Pudding with ApplesGenoese Pastry