Rice Cakes

Line a few oval-shaped timbale molds, the size of the mold shown in No. 1, Fig. 137, with puff paste parings (No. 146); cover the bottoms with apricot marmalade (No. 3675) and fill up with a mellow rice cooked with cream (No. 160) and flavored with vanilla, finishing it with a few egg-yolks; on each place a little butter; push the cakes into the oven, and when done unmold and mask them over with a layer of apricot marmalade, or powder with icing-sugar.