Ho r dure aux Fraises d la Madrid

Ingredients

• 1 pint bavaroise custard
• ½ pint whipped cream
• 1 oz. vanilla sugar
• 1 oz. best rice
• a small punnet of scarlet strawberries
• 1 gill icine-jelly

Method

1. 1

   Prepare bavaroise, cook strawberries to extract juice, sweeten, and strain into jelly.

2. 2

   Cook rice in milk, sweeten, and mix into bavaroise.

3. 3

   Mask moulds with jelly, decorate with strawberries, mix cream into rice and bavaroise, pour into moulds, and set.

4. 4

   Unmould and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 474. The excerpt below is the record exactly as published.

Ho r dure aux Fraises d la Madrid. — 1 pint bavaroise custard (No. 1680), £ pint whipped cream, 1 oz. vanilla sugar, 1 oz. best rice, cooked in milk, a small punnet of scarlet strawberries, 1 gill icine-jelly

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