Rice Pudding a la Bagration

Wash half a pound of rice; blanch it properly in plenty of water, drain and put it into a saucepan with one quart of milk and half a stick of vanilla; let it cook for forty minutes in the oven, then withdraw and suppress the vanilla; add to it three ounces of sugar, two ounces of butter, a pinch of salt, six yolks and one whole egg, mixing all well together. Stir in six ounces of candied fruits cut in quarter-inch dice, such as pears, greengages, pineapples, cherries, and lastly add three well-beaten egg-whites. Butter and sugar a dome-shaped cylindrical mold; fill it four-fifths full with the preparation and lay it in a saucepan with water to half its height; place it on the fire until the water boils, then in a slack oven to cook for fifty minutes. Remove the pudding from the fire, let it stand for five minutes, then unmold on a dish and cover with English cream vanilla sauce (No. 3004), having more of it served separately.