Plombiere a la Montesquieu

Cook half a pound of rice in plenty of water with the juice of four lemons; drain and place it in a vessel to cover with a hot thirty-two degree syrup, draining this off an hour later. Put sixteen egg-yolks in a basin with half a pound of sugar, beat both together and mix in a pint of boiling milk; cook this, without allowing it to boil, until the preparation covers the spoon, then take it from the fire, let cool and pour in a pint of cream; pass the whole through a fine sieve and freeze; stir in the rice and a quart of well-drained whipped cream. Cut some preserved pineapple and melon in three-eighths inch squares and macerate in kirsch for two hours. Coat a plombiere mold with uncooked lemon ice cream; fill the center with the rice cream, put on the cover and freeze for one hour for each quart. Unmold on a napkin and garnish around with small lady's bouchees (No. 3376) iced with coffee icing; on top and in the middle place the macerated fruits and send to the table with a sauce-boatful of prunelle sauce, made with vanilla and whipped cream, to which some prunelle has been added.