2739—Rice à l’Impératrice

Make a vanilla-flavoured preparation of rice for entremets, using the quantities of milk and sugar already prescribed. When the rice is cooked, and somewhat cold, add to it four oz. of a salpicon of candied fruit and four tablespoonfuls of apricot jam, per one-half lb. of raw rice. Then combine with it an equal quantity of Kirsch-flavoured Bavarois preparation, or one pint of thick English custard and one pint of whipped cream.

Let a layer of red-currant jelly set upon the bottom of a Bavarois mould; then pour the above preparation into the latter and let the whole set, either in the cool or surrounded by ice.

When about to serve, turn out on a napkin.