Rice à l'Imperatrice

Ingredients

• one-half lb. of raw rice
• four oz. of a salpicon of candied fruit
• four tablespoonfuls of apricot jam
• one pint of thick English custard
• one pint of whipped cream
• layer of red-currant jelly

Method

1. 1

   Prepare rice, mix with candied fruit and jam, combine with Bavarois or custard, set in a mould, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 449. The excerpt below is the record exactly as published.

RICE A L’IMPERATRICE Make a vanilla-flavoured preparation of rice for entremets, using the quantities of milk and sugar already prescribed. When the rice is cooked, and somewhat cold, add to it four oz. of a -alpicon of candied fruit and four tablespoonfuls of apricot jam, per one-half lb. of raw rice. Then combine with it an equal quantity of Kirsch-flavoured Bavarois preparation, or one pint of thick English custard and one pint of whipped cream. Let a layer of red-currant jelly

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