Croquettes dc Riz an Confiture (Rice Croquettes with Jam)
Shape cold rice for entremets into small balls and put ½ teaspoon apricot jam in the center of each. Roll the balls in flour, dip them in beaten egg and roll in fine fresh bread crumbs. Fry in deep hot fat (370° F.) until golden-brown and drain on absorbent paper. Serve on hot plates with sabayon or fruit sauce.
Gâteau de Riz (Rice Mold with Caramel)
Wash ¾ cup rice in cold water, put it in a saucepan, and add cold water to cover generously. Bring to a boil and took for 3 to 4 minutes. Drain the rice. put it in a deep baking dish, and add 2 cups milk scalded with a piece of vanilla bean or a little vanilla extract. Bring to a boil, cover closely, and bake in a moderate oven (350° F.) or cook over low heat on the top of the range for ½ hour. Do not stir or touch the rice while it cooks.
Meanwhile, cream ½ cup sugar with 2 tablespoons butter, add 2 egg yolks, and work all together well. Remove the vanilla bean from the rice and combine the two mixtures, tossing them carefully with a fork so the rice grains will not be crushed.
Make a light caramel syrup by dissolving ½ cup sugar in 2 tablespoons water. Cook until the syrup is golden-brown. Spread the caramel syrup over the bottom and sides of a charlotte mold or baking dish, add the rice mixture, and set the mold in a pan of hot water. Bake in a slow oven (325° F.) for 40 minutes. Add a spoon of cold water occasionally to prevent the water from boiling. Let the mold stand a minute or two after removing it from the oven, then invert it on a serving, dish, and pour the caramel syrup around it.
Apple Marguerite
Peel and core baking apples of uniform size and put them in a baking dish. Put a little sugar and a little butter in the center of each and sprinkle with sugar. Pour just enough water into the pan to prevent scorching. Bake in a moderate oven (350° to 375° F.) until the apples are soft and golden-brown. Spread in a serving dish a layer of freshly cooked, still warm rice for entremets. Arrange the hot baked apples on the rice and decorate each with a daisy made of almonds. Pour apricot sauce over the fruit and serve immediately.
Fruit Bourgeoise
Spread a thick layer of freshly cooked rice for entremets in a heatproof serving dish. Arrange cooked fruit—apricots, pears, apples, or pineapple—on the rice and cover all with crème pâtissière (see September, 1951). Sprinkle with chopped almonds or macaroon crumbs and then with a little sugar. Place in a hot oven (450° F.) or under the broiler flame to brown.
Beignets Soufflés
Put 1 cup water or milk and water, ½ teaspoon salt, 1 teaspoon sugar, and ½ cup butter in a saucepan. Bring to a boil, remove from the heat, and beat in 1 cup flour. Return the pan to the fire and cook, stirring constantly, until the mixture comes away cleanly from the sides of the pan. Add 4 eggs, one at a time, beating well as each is added. Flavor with ½ teaspoon vanilla or with rum. Form the beignets with a tablespoon, filling the spoon half full, and slip them from the spoon into hot fat or oil (375° F.). Increase the heat a little as the beignets cook. When they are done on the underside, they turn themselves over and brown on the other side. Drain on absorbent paper, arrange on a hot serving dish, and serve with vanilla or apricot sauce (see page 60).
Beignets de Fruit (Fruit Fritters)
Sift 1 cup flour with ¼ teaspoon salt. Mix 2 tablespoons melted butter with 2 eggs and add to the flour. Add ½ cup beer gradually, stirring only until the mixture is smooth. Add ¼ cup milk, or a little more if the batter is too thick. Let the batter stand in a warm place for 1 to 1 ½ hours. It will become light and foamy. Fold in 2 stiffly beaten egg whites. Dip pieces of fruit in the batter and fry the fritters in deep hot fat (375° F.) to a golden-brown. Drain them on absorbent paper and serve with a fruit sauce. If the fruit used is very moist, dry it before putting it into the batter so that the baiter will cling to it.
Bananes Flambées (Bananas Ablaze)
Peel 6 bananas, cut them in half lengthwise, and sprinkle with sugar. Dip the pieces in flour, in beaten egg, and again in flour. Sauté them in 3 teaspoons hot butter until lightly browned on both sides. The bananas should be soft but not mushy. Arrange them side by side on a warm serving platter and sprinkle them with sugar. Pour over them 3 ounces of warm kirsch, ignite the spirit, and serve blazing.
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