Gateau of Rice

Ingredients

• ½ lb. of rice
• 2 ozs. of fresh butter
• the zest (or outside thin rind) of a lemon
• the yolks of four eggs
• the whites of two eggs
• boiling milk
• a little white sugar
• fine breadcrumbs

Method

1. 1

   Pick out any grains which have not been skinned.

2. 2

   Let it swell in milk on a slow fire, adding the lemon zest, butter, and sugar.

3. 3

   As the rice swells, add boiling milk till thick and smooth.

4. 4

   Remove from fire, stir in yolks and beaten whites of eggs.

5. 5

   Butter a mould, coat with breadcrumbs, pour in the rice mixture, and bake for an hour.

6. 6

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 153. The excerpt below is the record exactly as published.

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. 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 ; 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 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. If a large shape is preferred, when cold the centre can be scooped out, and the opening filled up with a macedoine of fruits. In this case, the shape is gene- rally cut in slices, and then fastened together again with apricot marmalade. The outside is coated with marmalade, and decorated with small leaves or wafers 382 DAMPFNUDELN. cut from the part taken out. Whipped cream may be used to fill up the shape instead of fruits, but the treatment with apricot marmalade must be the same. Dampfnudeln. 1 lb. of flour ; 2 small tablespoonsful of yeast ; \ lb. of butter ; 5 eggs ; 2 tablespoonsful of pounded sugar ; A pinch of salt ; Milk. , Put the flour in a basin ; make a hole in the centre, into which put the yeast, and a \ pint of warm milk. Make this into a paste, and let the ' sponge ' rise in a warm temperature. When sufficiently risen stir in the eggs one at a time, the butter, sugar, and salt, with more warm milk. Knead the whole well together with the hands, beating the dough until it is perfectly smooth, and it drops from the fingers. Then cover the basin with a cloth, and put it in a warm place ; and when the dough is nicely risen knead it into small balls ; butter the bottom of a deep smite- pan. Strew over pounded sugar, and lay the dampf- nudeln in the pan ; do not let them touch each other. Pour over sufficient milk to cover them, put the satite- pan by the fire, and let them swell to twice their size. Place the balls in the oven for a short time to ac- quire a nice brown colour ; send up on a napkin. Serve wine sauce, or syrup sauce, or chocolate sauce in a sauce tureen. MEHLSPEISE. 383 Time. 30 to 45 minutes for the sponge to rise ; 10 to 15 minutes for the balls to rise ; 10 minutes to bake in a quick oven. The above quantity will make ten or twelve balls. A Mehlspeise. (German Recipe.) Stir \ lb. of the finest flour into \ a pint of cold milk (or more if necessary), till the substance becomes like a cream, and perfectly smooth. Then add the yolks of four eggs

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