1366. TIMBALE OF RICE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
for lining the mould
for the timbale
for finishing
Instructions (6)
  1. Roll the paste in the form of very small pipes, and closely line the mould with them.
  2. Pour the prepared rice into the mould.
  3. Bake for about an hour and a half.
  4. When done, turn the timbale out of the mould on its dish.
  5. Glaze it over with sugar and with the salamander.
  6. Pour some kind of diluted preserve (warm) round the base.
Original Text
1366. TIMBALE OF RICE. THE only difference between this and a rice cake consists in the mould being lined either with short or puff-paste; coulices-paste, however, is sometimes used for the purpose; it should be rolled in the form of very small pipes, and the mould closely lined with them. The prepared rice should then be poured into the mould, and baked for about an hour and a half. When done, turn the timbale out of the mould on its dish; glaze it over with sugar and with the salamander; then pour some kind of diluted preserve (warm), round the base.
Notes
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