Zephyr of Rice with Pineapple

Cook half a pound of blanched rice in milk; when sweetened withdraw it to a slower fire to let attain more consistency, and then finish with a large piece of fresh butter divided in pats. Ten minutes later incorporate into it two or three spoonfuls of crushed chestnuts and six egg-yolks, one after the other, and lastly the half of five beaten whites mixed with three spoonfuls of whipped cream. Add to this preparation five to six spoonfuls of candied pineapple cut in small dice, and pour the whole into a timbale mold previously buttered and glazed with fine sugar and fecula. Lay the mold in a saucepan on a small trivet with hot water reaching to a third of its height, and boil the liquid; remove it to a much lower fire or else to a slack oven, and cook the zephyr for three-quarters of an hour. Finally unmold it on a dish and surround with small slices of preserved pineapple; cover these with vanilla syrup, and serve a sauce-boat of pineapple sauce as for Roman triumvirate fritters (No. 3050).

SWEET ENTREMETS-COLD (Entremets de Douceur-Froids).