Prepare a composition as for “Pommes Duchesse,” and add thereto (per two lbs.) three whole eggs and one-third lb. of flour. Divide up the preparation into one and one-half oz. portions; mould these to the shape of corks or quoits, or mould them by means of a spoon, and set them in a buttered sautépan. Poach them in salted water; drain them; set them on a buttered dish sprinkled with grated cheese; dredge with grated cheese; sprinkle with melted butter, and set the [gratin] to form.
On taking the dish out of the oven, sprinkle the quenelles with nut-brown butter.
[2250—SOUFFLÉ[!-- TN: acute invisible --] DE POMMES DE TERRE]
Prepare a pint of mashed potatoes with cream; add thereto the raw yolks of three eggs and their whites beaten to a stiff froth. Set in a buttered soufflé saucepan, or in small porcelain cases, and cook like an ordinary [soufflé].
Rice (Riz)
[2251—RIZ AU BLANC (For Fowls and Eggs)]
Wash one-half lb. of Carolina rice; put it into a saucepan; cover it with plenty of cold water; salt it, and parboil it for one-quarter hour.
[667]
]This done, drain it and put it into a sautépan with two and one-half oz. of butter cut into small pieces. Mix with a fork; cover, and place in a moderate oven for fifteen minutes.
[2252—RIZ AU GRAS]
Parboil one-half lb. of Carolina rice; drain it; fry it in butter, and moisten it with twice as much white and rather fat consommé as would be needed just to cover it. Set to boil, and then cook it gently in the oven for fifteen minutes.