Border of Rice with Bananas

Make a consistent rice cream preparation (No. 160) flavored with vanilla, and finish it with a few egg-yolks. Divide this into two portions, and into one incorporate a salpicon of chestnuts cut up small and candied pineapple cut in quarter-inch dice. Butter and sugar a plain border or savarin mold (Fig. 139), and with the rice which has no fruit cover the sides, then fill the mold with the rice and fruit, smooth the top and set this border in a sautoir with hot water reaching halfway up, and push it into a slack oven for twenty-five minutes. Unmold the border on a dish, and ornament the top with a handsome circle of angelica lozenges and candied cherries, and surround the base with preserved plums. Peel some fine bananas, cut them up into transversal slices a quarter of an inch thick, plunge them into a thick maraschino syrup, let simmer for a few moments, then drain and range them in a pyramid in the center of the border. Brush the top over with apricot marmalade (No. 3675), and dredge finely chopped pistachios over all; heat the border in the oven for twenty minutes, and serve with a sauce-boat of sauce made with apple jelly (No. 3668), diluted with a little syrup and flavored with maraschino.