RICE SOUFLES.





Boil well some fine picked rice, in pure fresh milk, sweeten and
flavour with a bay leaf, lemon peel, and a stick of cinnamon, all
which must be taken out when the rice is done, then line with it
a round dish, or souflé dish, have ready apples previously boiled,
sweetened, and beat up smoothly, place the apple lightly in the centre
rather higher in the middle than at the sides, beat up the whites of
eggs to a froth, sweeten and flavour with lemon, or noyau essence;
place it in small heaps tastefully on the apple and rice, and brown
delicately with a salamander. This souflé may have stewed cherries or
any _other_ kind of fruit, instead of the apples if preferred.





RICE PUDDING. MRS. ELIZA DICKERSON. RICE STRUDEL facebooktwittergoogle_plusredditpinterestlinkedinmail

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