Rice Cake

Ingredients

• half a pound of fine rice
• boiling milk
• a little lemon-peel
• five ounces of powdered sugar
• a pinch of salt
• four whole eggs
• four yolks of egg
• butter a mould
• sprinkle with bread-crumbs

Method

1. 1

   Thoroughly wash half a pound of fine rice, boil in boiling milk and a little lemon-peel; when done, leave until cold, stir in five ounces of powdered sugar, a pinch of salt, four whole eggs, and four yolks of egg; keep the whites in a bowl.

2. 2

   Butter a mould, and sprinkle with bread-crumbs, whip up the whites of egg and stir them into the rice, fill the mould and bake for half an hour; when cooked, turn out of the mould, and serve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 39. The excerpt below is the record exactly as published.

Rice cake. Shad boiled in court-bouillon. Clean out your fish by the gills, sew up the head, and boil in court-bouillon (see 18th of April). When done, drain and dish up on a napkin, garnished with fresh parsley. Hand some white sauce (see 31st of January) in a sauceboat, or oil and vinegar. A sauce can also be made by passing whatever court-bouillon remains through a tammy and warm- ing it in a quarter of a pound of fresh butter, stir in a little flourand a dessert-spoonful of anchovy butter (see 17th of May), and hand in a sauceboat. Asparagus with cream. Cut up some heads of asparagus, wash and drain them, melt some fresh butter in a saucepan, warm the asparagus heads in it, and stir in some béchamel sauce (see 16th of August) ; when done, serve covered with the sauce. Rice cake. Thoroughly wash half a pound of fine rice, boil in boiling milk and a little lemon-peel ; when done, leave until cold, stir in five ounces of powered sugar, à pinch of salt, four whole eggs, and four yolks of egg; keep the whites in a bowl. Butter a mould, and sprinkle with bread-crumbs

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