Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Cupful of Rice
  • A Pint of Milk
  • ¼ Cupful

Method

Boil the rice with the milk, and add the whites of three eggs, well beaten with a quarter cup of sugar. Stir well, and flavor with the juice of one lemon. The mixture should be white as snow. Take from the fire as it thickens well, and set in a dish to cool. Form the Rice into small Balls of about two and a half inches square (little Boulettes, as the Creoles call them). Have the rest of