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Rice Cakes, Chantilly

Thoroughly wash and drain on a sieve four ounces rice, then place in an enamelled saucepan with a pint milk, saltspoon salt, half a vanilla bean, and let gently boil for forty-five minutes, lightly mixing at bottom with wooden spoon once in a while. Remove to table, add two ounces sugar, half gill cream, a whole egg, the yolk of another, and sharply stir until well amalgamated. Remove the vanilla bean, wipe and place it in sugar. Roll out on a lightly floured table six ounces feuilletage, and with it line bottom of a pie plate, press down paste at bottom and all round edges, then trim. Line inside with a lightly buttered paper, fill up with dried beans, set in oven for twenty minutes, remove, take up beans and paper, pour rice into plate, neatly smooth surface, set in oven for twenty-five minutes, remove and let rest ten minutes. Beat up a gill cream to stiff froth, add an ounce powdered sugar, six drops vanilla essence, beat up for a minute longer, neatly spread on rice, sprinkle a little powdered sugar over, dress cake on dish with a folded napkin and serve.