Conde Peaches

Blanch half a pound of rice; drain and replace it in the saucepan with a pint of cream and half of a vanilla stick; push the pan into a slack oven and allow it to cook for forty minutes. Remove the rice, suppress the vanilla and put in six egg-yolks, three ounces of fresh butter, three ounces of sugar and a little salt. Butter and sugar a mold one inch high by seven inches in diameter; fill it to the top with rice and place it in a bain-marie for twenty minutes. Split in two twelve fine peaches, remove the kernels, blanch and peel off the skins, pare nicely and lay them to macerate in a hot thirty-degree vanilla syrup; one hour later drain the peaches on a cloth and wipe them well. Unmold the rice on a dish and dress the peaches over dome-shaped, cover them with apricot marmalade (No. 3675), bestrew with shredded pistachios and decorate the cavities between the peaches, and also the border of the rice, with angelica lozenges and split candied cherries; surround the base with small pear-shaped rice croquettes. Set the dressed dish in the oven for twenty minutes to heat well, and serve with an apricot sauce and Madeira wine diluted with vanilla syrup. (See Humboldt pudding, No. 3100.)