Home › The Belgian Kitchen › Rice a la Conde

Rice a la Conde

Simmer the rice in milk till it is tender, sweeten it, and add, for a medium-sized mold, the yolks of two eggs. Let it thicken a little, and stir in pieces of pineapple. Pour it into a mold, and let it cool. Turn it out when it has well set, and decorate with crystallized fruits. Pour round it a thin apricot syrup.

Pains Perdus (Lost bread) Make a mixture of milk and raw eggs, enough to soak up in six rusks. Flavor it with a little mace or cinnamon. Put some butter in a pan and put the rusks in it to fry. Let them color a good brown, and serve them hot with sugar dusted over them.