Rice à l’Impératrice

Riz à l’Impératrice


Put three ounces of Carolina rice in a stewpan with enough cold water to cover it; let it come to the boil, then wash it in cold water; put into it a pint of new milk with three ounces of castor sugar and the finely cut peel of half a lemon, and about an inch of stick cinnamon tied up; cook till tender, remove the lemon peel, and dissolve in it rather better than a quarter of an ounce of Marshall’s Finest Leaf Gelatine; let it get cool, then mix into it half a pint of whipped cream; pour it into a fancy mould with a pipe such as shown in plate, and let it set. Dip the mould in warm water, pass a cloth over the bottom to absorb any moisture, turn out on to the dish, and fill the centre with a compote of prunes or other nice fruit. Serve cold.