Rice Pudding, Fruit Sauce

Wash one pound of rice; blanch and cook in two quarts of milk and cream, half of each, proceeding the same as for rice pudding (No. 3105); when done sweeten with six ounces of sugar, finish it with a grated orange peel, a handful of chopped almonds, and two ounces of butter; remove it from the fire, and when almost cold incorporate fifteen to eighteen egg-yolks, one by one, without ceasing to beat up the preparation; add also twenty ounces of candied fruits cut in quarter-inch squares, and lastly twelve to fourteen egg-whites beaten to a stiff froth. With this fill five buttered and floured molds; place them in a deep baking-pan with hot water, and poach the puddings for nearly one hour in a slack oven. At the last moment unmold on a dish, cover them liberally with apricot and kirsch sauce (No. 3001), and serve separately a sauce-boatful of Bischoff sauce; for this see fried cream Pamela (No. 3013).