Rice Mirabeau

Boil three-quarters of a pound of rice in water acidulated with the juice of a few lemons, keeping the grains whole, then drain and macerate in a maraschino syrup. Prepare a fine salpicon of preserved fruits cut in dice, having pineapple, apricot, pears and citron cut up very fine, cherries divided in two and shredded pistachios; on these pour four tablespoonfuls of maraschino, four of brandy, four of Curacoa, and four of almond milk (No. 4); leave the whole to steep for one hour; throw over two ounces of gelatine that has been dissolved in a little water. As soon as this preparation begins to thicken stir the rice into it and transfer the whole to a plain timbale mold, and let harden in the ice-box for two hours. When ready to serve unmold on a cold dish, and cover with a raspberry sauce (No. 3217).