Gateau of Rice a la Bourgeoise

Ingredients

• ½ lb. of rice
• six macaroons
• a dozen ratafias
• the yolks of two
• the whole of two more eggs
• the other two whites
• a little lemon-peel
• a good layer of breadcrumbs

Method

1. 1

   Swell rice in milk with lemon-peel.

2. 2

   When cold, mix in broken macaroons, yolks, and whipped whites.

3. 3

   Coat a mould with butter and breadcrumbs, pour in the mixture, and bake for thirty minutes.

4. 4

   Serve with a sauce made from fresh fruit or jelly.

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.

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

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