Fill the center of the ring with prunes prepared as follows: Soak ½ pound prunes for several hours in cold water and drain them. Simmer them with 1 cup red wine. I cup water, and 2 slices lemon until they are soft and the liquid is reduced to 1 cup. Add 3 tablespoons puree of cooked dried apricots. Pile the prunes in the center of the mold and pour around the ring the sauce in which the fruit was cooked. Serve warm.
Ponding au Riz à la Parisienne (Hot Rice Pudding Parisian)
Wash ½ cup rice in several changes of cold water and put it into a saucepan with 3 cups water. Bring the water to a boil, turn off the heat, cover the pan, and let the rice stand for 5 minutes. Drain the rice in a sieve. Scald 2 cups milk and add the rice, 2 tablespoons sugar, a pinch of salt, and 1 teaspoon butter. Cover the pan and simmer the rice gently for ½ hour, until it is very tender. Add ¾ cup crème patissière (March, 1956) and toss the mixture with a fork. Spread the rice in a shallow heatproof dish, sprinkle it with powdered sugar, and brown it lightly under the broiler. Serve the pudding warm with light cream or thin vanilla sauce.
Souffle dc Riz (Rice Pudding Soufflé)
Wash 1 cup rice in several changes of cold water and put it into a saucepan with 1 quart water. Bring the water to a boil, turn off the heat, cover the pan, and let the rice stand for 5 minutes. Drain the rice and rinse it with cold water. Scald 2 ½ cups milk and add the rice, 6 tablespoons sugar, ¼ teaspoon salt, and a piece of vanilla bean. Bring the milk to a boil, add 1 tablespoon butter, cover the pan, and simmer the pudding gently ½ hour or cook it in the top of a double boiler for 45 minutes, until the rice is tender. Toss the grains with a fork to separate them and stir in 5 egg yolks, slightly beaten. Fold in 5 egg whites, beaten stiff. Butter and sprinkle with sugar a deep ring mold and fill it two-thirds full with this mixture. Set the mold in a pan of hot water and cook the pudding in a moderate oven (350° F.) for 45 to 50 minutes. Let the soufflé stand for 6 to 8 minutes before unmolding it on a serving platter. Four vanilla sauce or sauce sabayon around the ring.
Titubate Paysanne ( Country-Style Timbale)
Wash 2/3 cup rice in several changes of cold water and put it in a saucepan with 3 cups water. Bring the water to a boil, turn off the heat, cover the pan, and let the rice stand for 5 minutes. Drain the rice in a sieve and rinse it with cold running water. Scald 1 ½ cups milk and add the rice, a pinch of salt, 4 tablespoons sugar, and a piece of vanilla bean. Bring the milk to a boil, add ½ tablespoon butter, cover the pan, and simmer the mixture very gently for ½ hour or cook it in the top of a double boiler for 45 minutes, until the rice is render. Remove the vanilla bean and toss the rice with a fork to separate the grains. Mix in 2 lightly beaten egg yolks. Fill an unbaked 9-inch pie shell two-thirds full with thick apple sauce and bake the pie in a hot oven (425° F.) for 20 minutes, until the shell is lightly browned. Fold into the rice mixture 2 egg whites, beaten stiff. Spread the rice on the apple sauce and sprinkle it with sugar. Bake the pie in a moderately hot oven (375° F.) until the top is browned. Serve hot or warm.
Ponding an Riz à l Anglaise (English Rice Pudding)
Combine 2 ½ cups milk and ½ cup rice in the top of a double boiler, set the pan over hot water, and cook the rice for about 45 minutes, stirring it occasionally with a fork. Beat 2 egg yolks with ¼ cup each of sugar and cream and ½ teaspoon vanilla extract. Combine the egg mixture with the rice and milk and pour it into a buttered baking dish. Bake the pudding in a hot oven (400° F.) until the top is browned, or brown the top quickly under the broiler. If desired, 2 or 3 tablespoons raisins may be added to the pudding.
Cabinet Pudding
Soak 2 tablespoons raisins in a little warm water to make them plump. Drain them and mix them with 3 tablespoons diced candied fruit and 1 tablespoon kitsch or another liqueur. Scald 2 cups milk with a piece of vanilla bean. Beat together 3 eggs, 2 egg yolks, and ½ cup sugar. Add the milk slowly to the egg and sugar. Strain the custard. Spread half the mixed fruit in the bottom of a buttered charlotte mold and cover it with 3 ladyfingers or macaroons broken in small pieces. Pour half the strained custard over the fruit. Add a second layer of ladyfingers and the rest of the custard. Cover the mold, set it in a pan of hot water, and bake the pudding in a moderate oven (350° F.) for 40 to 50 minutes, or until the mixture is set and a pointed knife inserted near the center comes out clean. Let the pudding stand for 10 minutes before unmolding it on a serving dish and serve it warm with vanilla or sabayon sauce.
Bread and Butter Pudding
Scald 1 quart milk with a piece of vanilla bean. Beat 5 eggs with 1 cup sugar, combine eggs and milk, and cook the custard in the top of a double boiler until it thickens, stirring constantly. Strain the custard through a fine sieve. Arrange 6 slices of buttered toast or of toasted brioche in a 1 ½-quart casserole, or in 6 individual casseroles, sprinkle the toast with 1 teaspoon each of currants and seedless raisins, and slowly add the custard. Set the pudding in a pan of hot water and bake it in a moderate oven (350° F.) for 15 to 20 minutes.
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