Recipes > Desserts > Timbale de Riz la Napolitaine

Timbale de Riz la Napolitaine

Ingredients

  • 3/4 pound parboiled rice
  • 1 quart milk
  • 1/2 teaspoonful salt
  • 1 1/2 tablespoonfuls butter
  • a little vanilla
  • seedless raisins, currants and fine citron
  • 4 tablespoonfuls sugar
  • 1 whole egg and the yolks of 4
  • 2 tablespoonfuls Madeira wine
  • thin neapolitan paste

Instructions

Put the rice with the milk, salt, butter and a little vanilla over the fire and boil till rice is tender; when done add some seedless raisins, currants and fine citron (1 cupful in all) and set aside to cool; stir the sugar with the egg and yolks to a cream; add the Madeira wine and mix it with the rice; line a deep round form with thin neapolitan paste, fill it with the rice, put on a cover of the same dough and bake 1 hour; when baked turn the timbale onto a dish, pour over it a fruit sauce mixed with Madeira wine and send some in a saucere to table with it.

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Source

Desserts and Salads (1920).


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