Rice à la Maltaise
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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 set upon the bottom of a Bavarois mould ; then pour the above preparation into the latter and let the whole set, either in the cool or surrounded by ice. When about to serve, turn out on a napkin. 2740—RICE A LA MALTAISE Prepare the rice with milk as above, but flavour it with orange rind, and omit the apricot jam and the candied fruit salpicon. Combine with it an equal quantity of orange Bavarois preparation
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Cook this with the app: pantry check, scaling, and the assistant.