RICE, SWEET CASSEROLE OF (an Entremets).
Ingredients.—1½ lb. of rice, 3 pints of milk, sugar to taste, flavouring of bitter almonds, 3 oz. of butter, the yolks of 3 eggs. Mode.—This is made in precisely the same manner as a savoury casserole, only substituting the milk and sugar for the stock and salt. Put the milk into a stewpan, with sufficient essence of bitter almonds to flavour it well; then add the rice, which should be washed, picked, and drained, and let it swell gradually in the milk over a slow fire. When it is tender, stir in the sugar, butter, and yolks of eggs; butter a mould, press in the rice, and proceed in exactly the same manner as in preceding recipe. When the casserole is ready, fill it with a compôte of any fruit that may be preferred, or with melted apricot-jam, and serve. Time.—From ¾ to 1 hour to swell the rice, ½ to ¾ hour to bake the casserole. Average cost, exclusive of the compôte or jam, 1s. 9d. Sufficient for 2 casseroles. Seasonable at any time.