Bordure de Riz a la Prunes

Ingredients

• 2 oz. rice
• 2 oz. caster sugar
• lpint milk
• the thin rind of % a lemon
• 3 yolks of eggs
• 2 tablespoonfuls apricot marmalade
• 1 oz. blanched and chopped pistachio-kernels
• 1 glass maraschino
• 2 dozen stewed French plums
• ^ gill whipped cream
• a teaspoonful cinnamon
• sugar

Method

1. 1

   Pick and wash the rice, and cook till tender in the milk.

2. 2

   Add the sugar and lemon-rind, finely chopped, put the lid on the pan in which the rice is cooked, and put it in the oven for a few minutes to allow some of the moisture to evaporate; then add the egg-yolks and the maraschino.

3. 3

   Fill a buttered border-mould with the cooked rice, stand the mould in a saute-pan containing a little boiling water, and bake in the oven for half an hour.

4. 4

   Unmould on a round silver-plated or china dish.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 467. The excerpt below is the record exactly as published.

Bordure de Hiz a ax Prunes. — 2 oz. rice, 2 oz. caster sugar, lpint milk, the thin rind of % a lemon, 3 yolks of eggs, 2 tablespoonfuls apricot marmalade , 1 oz. blanched and chopped pis- tachio-kernels, 1 glass maraschino, glace cherries, angelica for garnish, 2 dozen stewed French plums, ^ gill whipped cream, a teaspoonful cinnamon

Cook this with the app: pantry check, scaling, and the assistant.