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Casserole de Pommes au Riz

(A Mould of Apples and Rice.) Ingredients.

Four ounces of Rice.

One pound and a half of cooking Apples (Wellingtons or Newtons).

A pint and a half of Milk, Two ounces of Cake-crumbs.

One ounce of Butter.

Three ounces of castor Sugar.

Half a teaspoonful of Salt.

One ounce of chopped Almonds.

One ounce of Candied Orange Peel.

One Yolk and one whole Egg.

One ounce and a half of Glacé Cherries.

Peel and core the apples; put them in a sautépan with two ounces of sugar. Put the lid on, and place in a hot oven until tender; then add the cake-crumbs to the apples. Wash the rice in cold water; drain well, and put it into a stewpan with the milk (which must be hot); cook slowly until the rice is almost done. Remove it from the stove and add the orange peel finely chopped, the cherries cut into small dice, the almonds chopped and pounded, the butter, the remaining ounce of sugar, and the salt. Add the eggs, and cook well together for a few minutes.

Have ready a round timbale mould; butter it well, sprinkle it with flour, and line the bottom and sides thickly with the prepared rice. Place the apples in the centre (leaving out one for garnish), and cover with rice until full. Cover with a buttered paper, stand it in a deep stewpan half filled with boiling water, and steam it for an hour. Turn out on a hot dish, place the apple put aside on the top, ornament with a few cherries, and serve with Sauce au Liqueur.