Peaches with Rice

Ingredients

• 8 ripe peaches
• 1/4 teaspoon salt
• 3 pints milk
• 1 pint rice
• 1/2 cup butter
• 1/2 cup granulated sugar
• 2 eggs
• 2 or 3 strips of lemon rind
• 4 egg yolks
• 1/4 cup maraschino
• Powdered sugar
• Fresh bread crumbs

Method

1. 1

   Wipe peaches, cut in two, blanch in boiling syrup, remove skins and drain on sieve.

2. 2

   Wash rice and put in saucepan with salt and milk.

3. 3

   Bring to a boil and add butter, sugar, and lemon peel.

4. 4

   Cover, and cook over boiling water 30 minutes.

5. 5

   Remove peel and stir in egg yolks.

6. 6

   Make a dozen small peach-shaped croquettes of part of the mixture; dip in beaten eggs; roll in crumbs and fry in hot fat.

7. 7

   Drain, and roll in powdered sugar.

8. 8

   Place remainder of rice on a serving plate, pile peaches in dome-shape over it; add maraschino to peach syrup, reduce to a thick syrup and pour over peaches.

9. 9

   Surround with croquettes and serve hot.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 154. The excerpt below is the record exactly as published.

2 cups granulated sugar i cup wine i cup water Peel pears, do not remove stems and drop in cold water. Place sugar and water in a thick kettle over a slow fire and stir until sugar melts; then drain pears and drop into it. Add lemon juice, cover kettle and cook gently until pears are done. Take up with skimmer and place upright in a compote dish. Add wine to juice in kettle and cook until it thickens; then pour over pears. A small stick of cinnamon may replace lemon if preferred. v APPLES IN BUTTER (Pommes au Beurre) 5 tart apples Grated rind of % lemon i cup granulated sugar Powdered sugar % cup water 2 tablespoons apricot jam Juice of 2 lemons 2 tablespoons Madeira Peel, core and quarter apples; place in a buttered basin. Mix sugar and water and let cook 5 minutes over fire to a syrup. 360 THE EUROPEAN COOKBOOK Pour l/2 of syrup over apples. Add lemon juice, and rind, and sprinkle heavily with powdered sugar. Cover and let apples simmer gently until tender, but not broken. Remove to serving plate; add apricot and Madeira to syrup in basin and pour over apples. ™ BRANDIED CHERRIES (Cerises a l'Eau-de-Vie) Prepare cherries by clipping part of stem and fill a wide- mouthed bottle with them. Pour over cherries as much fine brandy as the bottle will contain. Let stand 3 weeks, then add 1 pound of sugar to each quart of brandied cherries. Stir well, cover, and let stand 2 months before using. Peaches, pears and marrons are brandied in the same manner. Prunes require no sugar and are ready to use in 15 days. APPLES IN FLAMES (Pommes Flammantes) 8 small apples Few gratings of lemon peel 1 cup sugar or small stick cinnamon 1 cup water l/2 cup rum Powdered sugar Pare and core apples. Cook sugar, water and desired flavor- ing 7 minutes, strain and return to pan. Add apples, cooking slowly while basting frequently with syrup. When tender re- move to a fire-proof service dish. Leave syrup on fire to thicken and pour over apples. Powder with sugar, pour over rum and light. Apples must be very hot or the rum will not burn. PEACHES WITH RICE (Peches a la Conde) 8 ripe peaches 54 teaspoon salt Sugar syrup 3 pints milk 1 pint rice % cup butter FRENCH 361 % cup granulated sugar 2 eggs 2 or 3 strips of lemon rind Fresh bread crumbs 4 egg yolks Powdered sugar 54 cup maraschino Wipe peaches, cut in two, blanch in boiling syrup, remove skins and drain on sieve. Wash rice and put in saucepan with salt and milk. Bring to a boil and add butter, sugar, and lemon peel. Cover, and cook over boiling water 30 minutes. Remove peel and stir in egg yolks. Make a dozen small peach-shaped croquettes of part of the mixture; dip in beaten eggs; roll in crumbs and fry in hot fat. Drain, and roll in powdered sugar. Place remainder of rice on a serving plate, pile peaches in dome- shape over it; add maraschino to peach syrup, reduce to a thick syrup and pour over peaches. Surround with croquettes and serve hot. GOOSEBERRY PRESERVE, OR BAR LE DUC (Confitures de Groseilles de Bar) Remove stems from any desired amount of gooseberries, and with a sharp-pointed goose quill remove the seeds from each berry, being careful not to tear the skin. When prepared, weigh fruit and for each pound take il/2 pounds sugar. Mix 1 cup water with each pound of sugar and cook in a copper or porce- lain-lined kettle until syrup will form a firm ball in cold water. Remove any scum that arises and put in gooseberries. Let them boil up once or twice and pour into small glasses. In France special pots are manufactured for these preserves. White cur- rants are prepared in the same manner. NOUGATS A LA CHANTILLY % pound filberts % cup granulated sugar Sweetened whipped cream 362 THE EUROPEAN COOKBOOK Scald nuts, remove skins, and split in quarters. Leave on baking sheet in oven with door open to dry. Place sugar in a heavy saucepan over slow fire and stir until it melts and begins to form bubbles; throw in hot nuts at once and mix carefully. Small molds are oiled and pardy filled with this nougat; a small hard wood stick about l/2 inch wide being used to press the nougat up the sides of the mold. The nougat must be kept warm while being molded (but not on the stove). When served, turn out of molds, and fill with whipped cream sweetened and flavored to taste. FRENCH FANCY BREAD {Brioche) 1 yeast cake dissolved in 3 cups sifted flour l/2 cup lukewarm milk 1 cup butter Y

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