[735]
][2502—ENGLISH RICE PUDDING]
The quantities for this pudding are: six oz. of rice, one quart of milk (flavoured according to fancy), two oz. of sugar and three oz. of butter. The grains of rice should be kept somewhat firm, but the whole should be rather liquid. Thicken with three eggs; cook the preparation in the oven, in a pie-dish; and on taking the pudding out of the oven sprinkle its surface with icing sugar.
[2503—RICE AND CHOCOLATE PUDDING]
Add two oz. of chocolate to every lb. of the preparation of rice, made after No. [2404], and combine therewith the whites of three eggs beaten to a fairly stiff froth; pour the preparation into a buttered pie-dish, and cook in the oven.
Serve some chocolate custard (combined with its bulk of whisked cream) separately.
N.B.—This sweet may be served hot or cold.
Souffléd Puddings.
[2504—SAXON PUDDING]
Work four oz. of butter to a pomade in a basin. Add four oz. of powdered sugar and four oz. of sifted flour, and dilute with two-thirds pint of boiled milk.
Boil this preparation, stirring it the while; and dry it over a fierce fire as in the case of a panada for a “[Pâte à choux].”