Rice à la Parisienne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a deep plain border mould, line the top with dried cherries and angelica, cut each cherry in four or six slices, and with the finger form them into a half-moon shape; stamp out little rounds o...
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Cooking tools:
- Border mould
- Chef's knife
- Cutting board
Ingredients
- milk
- rice
- castor sugar
- loaf
- cinnamon
- bayleaf
- new milk
- cold water
- carolina rice
- jelly
- lemon jelly
- cherry
- angelica
- dried cherries
- cream
- compote
- sweetened whipped cream
- whipped cream
- warm water
- gelatine
- vanilla sugar
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