Show sweets for the sweet by nicolas soyer chef of crooks brooks club Larl london don Be Ignets a la alse alae wash well flix alx ounces ot of caroline carolina rice place it in a clean stow stew I 1 pan adding four our ounces of 0 powdered sugar two ounces of butter halt a stick of csini cinnamon mon and a strap of lemon peel or a very little grated rind of lemon allow the butter to melt shaking the pan to avoid burning then add a pint ot at milk cover closely and bring gently to the boll then draw the pan to the tha side i ot f the fire and simmer slowly for rather more than a quarter ot of an hour when the rice should bould have abdor absorbed led all the tha milk and be perfectly leadar withdraw chepan tha pan from the fire aal d allow the to to ool ol 01 a little then add the well beaten yolks of three eggs and the whites whisked to P firm troth froth with a tiny pinch of salt and a little lemon juice mix lightly but very thoroughly and then then form into balls about the size ot of a small tangerine make an aperture in each as carefully as aa possible and insert a small email spoon ful of either apricot jam or marmalade in n tie le middle close cloae up neatly ne I 1 11 y then dip in cg egg and breadcrumbs bread crumbs have hare ready a well greased bar bap put la in th tha belenets belg be ignets nets oad and cook for fifteen minutes take out and serve at once copyright 1911 by wilton welton company |