Rice à la Parisienne

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Yield
8.0 persons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
mould lining
rice pudding
topping and garnish
Instructions (16)
  1. Line a deep plain border mould with dried cherries (cut into quarters or sixths and shaped into half-moons) and angelica (cut into rounds or diamonds with a cutter or knife).
  2. Set the fruit with a little lemon jelly.
  3. Line the sides of the mould with the same jelly.
  4. For eight persons, blanch 3 oz. of Carolina rice in cold water.
  5. Strain the rice and wash it in cold water.
  6. Cook the rice in 1 pint of new milk with 1 bayleaf and a 1-inch piece of cinnamon, and 4 oz. of loaf or castor sugar, gently on the side of the stove until the rice is tender and the milk reduced to about 1/4 pint.
  7. While the rice is hot, dissolve in it just over 1/4 oz. of Marshall's gelatine.
  8. If desired, add about 6 drops of essence of vanilla or a little vanilla sugar.
  9. Pour the mixture into a basin.
  10. While cooling, add 1/2 pint of whipped cream and mix well.
  11. Pour the mixture into the prepared mould.
  12. Let it set.
  13. When firm, dip the mould in warm water and turn the rice out onto a dish.
  14. Place a compote of fruit in the centre.
  15. Cover the fruit with lightly sweetened whipped cream.
  16. Garnish between the rice and the cream with cut angelica or dried cherries.
Original Text
Rice à la Parisienne. (Riz à la Parisienne.) Take a deep plain border mould, line the top with dried cherries and angelica, cut each cherry in four or six slices, and with the finger form them into a half-moon shape; stamp out little rounds of angelica with a small round cutter, or cut it with a knife into diamond shapes; set the fruit with a little lemon jelly; also line the mould round the sides with the same jelly. If the mould is to be enough for eight persons; put three ounces of Carolina rice to blanch in cold water; when it comes to the boil strain off and wash it in cold water; put it to cook in a pint of new milk, with one bayleaf and a piece of cinnamon about one inch in length, and four ounces of loaf or castor sugar; cook gently on the side of the stove until the rice has become quite tender and the milk reduced to about a quarter of a pint, and while the rice is quite hot dissolve in it rather better than a quarter of an ounce of Marshall's gelatine; if more flavour is liked, about six drops of essence of vanilla or a little vanilla sugar may be used; put it out in a basin and whilst it is cooling add half a pint of whipped cream, and mix well together; put it into the prepared mould; let it set, and when firm dip in warm water and turn out on a dish; place a compote of any kind of fruit in the centre, cover the fruit over with lightly sweetened whipped cream; garnish with cut angelica or dried cherries all round between the rice and the cream.
Notes
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