2740—Rice à la Maltaise

Prepare the rice with milk as above, but flavour it with orange rind, and omit the apricot jam and the candied fruit salpicon. Combine with it an equal quantity of orange Bavarois preparation; pour the whole into a dome-mould, and let it set on ice. When about to serve, turn out upon a round dish, and cover it with alternate rows of orange-sections, skinned raw and macerated in a syrup flavoured with orange-rind.