Iced Rice à l'Impératrice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
sauce
Instructions (5)
  1. Blanch half a pound of good rice, drain well, then simmer it gently for an hour in three pints of boiled cream, with three-quarters of a pound of sugar.
  2. When this is cold freeze it, and when three-parts frozen add two egg whites of Italian meringue, again freeze it, and when all but ready stir in 6oz. to 8oz. of preserved fruit, previously cut into dice and marinaded with lemon juice, and liqueur or spirit to taste.
  3. Freeze a moment longer, then turn it into a mould, and freeze for one and a half to two hours in the ice cave.
  4. Serve with the following sauce:
  5. Half freeze a pint of champagne, mixed with a gill of syrup boiled to 30 degrees, add an Italian meringue, made of sugar syrup and one egg white, and serve in a boat with the ice.
Original Text · last edited 4 days ago
Iced Rice à l'Impératrice.— Blanch half a pound of good rice, drain well, then simmer it gently for an hour in three pints of boiled cream, with three- quarters of a pound of sugar. When this is cold freeze it, and when three-parts frozen add two egg whites of Italian meringue, again freeze it, and when all but ready stir in 6oz. to 8oz. of preserved fruit, previously cut into dice and marinaded with lemon juice, and liqueur or spirit to taste. Freeze a moment longer, then turn it into a mould, and freeze for one and a half to two hours in the ice cave. Serve with the following sauce: Half freeze a pint of champagne, mixed with a gill of syrup boiled to 30 degrees, add an Italian meringue, made of sugar syrup and one egg white, and serve in a boat with the ice.
Notes
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