The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

rice in pyramid; when ready to serve pour the syrup over, and garnish tastefully with angelica round. No. 1278. _Abricots au Riz._ Proceed exactly as in the last, only passing two dozen of apricots cut in halves, with the kernels from the stones previously blanched and skinned, in the syrup instead of pears, dress them upon the dish precisely the same. No. 1279. _Pommes au Riz en Timbale._ Line a plain round mould with pâte fine (No. 1136), having previously buttered it, the paste must not be thicker than a shilling, then line the interior of the paste with rice dressed as for pommes au riz, placing eight apples in the centre, likewise dressed as for pommes au riz, cover another sheet of paste over, and put in a hot oven until the paste is quite done; when three parts cold turn out upon your dish, mask it over with apricot marmalade, and decorate it with dried cherries and blanched pistachios, according to taste; do not serve until quite cold. Apricots and pears may also be used; this entremet may also be served hot. No. 1280. _Pommes à la Trianon._ Put four ounces of ground rice in a stewpan, with a pint and a quarter of milk and two ounces of butter, stir until boiling, then add the rind of a lemon cut very thin, let simmer over a slow fire until the rice is done and becomes rather thick, when take out the lemon-peel and add a quarter of a pound of powdered sugar and the yolks of eight eggs, stir again over the fire until the eggs are set, and put it out upon a dish to get cold, then turn twelve golden pippin apples, taking off the rind without leaving the mark of your knife, having previously with a long vegetable cutter taken out the cores, rub the apples with lemon-juice and stew them in a thick syrup (made with three quarters of a pound of sugar boiled with half a pint of water and the juice of a lemon), stew them until tender, but keep them