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RICE, GATEAU OF (rice cake)

Prepare the rice as directed in the recipe, RICE, CASSEROLE OF, then take some good cream, which first boil to ascertain that it will not curdle; the quantity must be proportionate to the size of the mould you intend to use. For a quarter of a pound of rice take a quart of cream, which, however, is not always sufficient; this depends on the rice swelling more or less; if necessary, add a little milk to it. When the cream has boiled, take the peel of a lemon, infuse it in the cream for a quarter of an hour; take the peel out before you pour in the rice, which cook over a very slow fire till it bursts or swells; when well swollen, add a little salt and some sugar, according to your own palate; the sugar, however, must predominate, the salt being only intended to remedy the insipid taste that is inseparable from sweet entremets. Sugar must entirely predominate in articles for a dessert, but in entremets it is to be used moderately. When the rice is done enough, and properly seasoned, break eight eggs, and mix the yolks with the rice; next beat the whites, which pour gently into the preparation; put also a good bit of butter; then clarify about a quarter of a pound of butter, and when it is completely melted pour it into the mould; turn the mould round that the butter may be spread equally on all sides, then turn it upside down for a moment; next put crumbs of bread into the mould, spread equally all over it; now dip a small piece of bread into the butter, sprinkle some clarified butter all round the inside of the mould, and add some more crumbs of bread. Pour the rice into the mould, and put it into the oven, but remember it must not be too hot. In an hour the cake will be baked enough. Turn it upside down in the dish, and send to table. Preserved cherries, raisins, currants, etc., may be put with it if desired.