(3213). Rice Mirabeau (Riz A La Mirabeau)

Boil three-quarters of a pound of rice in water acidulated with the juice of a few lemons, keeping the grains whole, then drain and macerate in a maraschino syrup. Prepare a fine salpicon of preserved fruits cut in dice, having pineapple, apricot, pears and citron cut up very fine, cherries divided in two and shredded pistachios; on these pour four tablespoonfuls of maraschino, four of brandy, four of Curacoa, and four of almond milk (No. 4): leave the whole to steep for one hour: throw over two ounces of gelatine that has been dissolved in a little water. As soon as this preparation begins to thicken stir the rice into it and transfer the whole to a plain timbale mold, and let harden in the ice-box for two hours. When ready to serve unmold on a cold dish, and cover with a raspberry sauce (No. 3217).

(3214). Rice With Apricots (Riz Aux Abricots)

Blanch half a pound of rice; cook it till tender in milk with vanilla and when cooked remove it from the fire, sweeten it, add raw cream and fresh butter and pour it into another saucepan to let get cold, stirring from time to time. Place the preparation on ice and incorporate slowly into it one pint of whipped cream. When well stirred in dress it in layers in a souffle pan (Fig. 182) in-crusted in ice, covering each layer with one of apricot marmalade (No. 3675); smooth it dome-shaped and decorate the summit with candied pineapple cut in pieces.

(3215). Rice With Cream And Raspberries (Riz A La Creme Framboise)

Cook about a pound of rice with cream, not having it too sweet, and finish with two gills of almond milk (No. 4). When cold set it into a small thin tin vessel and incorporate slowly about two gills of syrup, flavored with lemon peel and mingled with half as much calf's foot jelly. sweetened and clarified (No. 104). Incrust a dome-shaped mold wider than its height in lightly salted pounded ice and put in a one-inch layer of thick clear jelly with raspberry juice at the bottorn, and let it settle; as soon as it is hard lay another tin mold of the same shape, but narrower, on top of it, filling it up with pounded ice; pour a little of the same warm jelly between the two molds to fill up the entire vacancy and let it harden. Then remove the ice from the smaller mold and replace it by warm water so that it can be easily removed. Fill the center of the moid at once with the rice cream preparation (No. 160) thickened on ice and mixed with two spoonfuls of whipped cream and a salpicon composed of shredded pistachios, candied pineapple and half-sweetened cherries; cover the preparation with a layer of jelly and close the mold with a deep cover, on which lay pounded ice.

Keep it for forty minutes longer on ice and finally remove the mold, wash it quickly in warm water and invert its contents on a cold dish. Fasten on the summit an almond paste ornament fixed on by a hatelet garnished with fruits.

Fig. 594.

(3216). Rice With Strawberries (Riz Aux Praises)

Wash half a pound of Carolina rice; put it into a saucepan with two quarts of water and the juice of two lemons; cook till tender, keeping the grains whole, and when done drain on a sieve, pour it into a vessel and cover with a hot syrup of twenty-eight degrees, adding some orange and lemon peel; leave till cold. At the last moment lift up the rice with a skimmer and dress it in a deep dish in layers alternated with small fresh strawberries. Pour a thick syrup over the whole.