- ½ pint (1 cup) milk
- 1 heaping tablespoonful (1 oz.) butter
- 1 tablespoonful sugar
- 1 heaping tablespoonful (1 oz.) rice flour
- 2 egg whites
- 2 tablespoonfuls cream
- Little grated nutmeg
Put the milk, butter, sugar, and grated nutmeg into a saucepan and bring to boiling point. Mix the rice flour with the cream and stir into the boiling milk.
Allow to cool for a minute, then add the whites of eggs stiffly beaten.
Pour into a buttered fireproof dish and bake quickly.
JELLIED FISH
- 1 flounder
- ½ pint (1 cup) water
- Salt and pepper
- 1 heaping tablespoonful powdered gelatine
- 1 teaspoonful lemon juice
- 1 teaspoonful chopped parsley
Skin and fillet the flounder. Season the fillets with salt and pepper, roll them up tightly, lay in a small fireproof dish, sprinkle the chopped parsley over them, add the lemon juice and the gelatine mixed with the water.
Bake for half an hour in a moderate oven.
Serve cold garnished with parsley.