Jardiniere Cutlets

Blanch half a pound of rice, refresh and return it to the saucepan with a pint and a half of boiling cream, half a pound of sugar and the peel of half a lemon. Boil up once, push it into the oven for an hour, then remove and whip it well, adding a quart of cream; freeze and as the preparation takes body mix into it as much sweetened whipped cream as there is ice. Mold in cutlet-shaped molds and when thoroughly frozen turn them out and dip each one in macaroon dust sifted through a fine sieve. Dress on a salpicon of fruit macerated in maraschino and thickened with apricot marmalade (No. 3675) prepared with maraschino; trim the handles with frills (No. 10) and serve at once.