Peel and quarter twelve good-sized apples, put them into a
preserving-pan, with three quarters of a pound of sugar, the thin rind
of a lemon in strips, the juice of another, and a wineglassful of water,
pass them over a sharp fire, and when tender lay them upon the back of a
hair sieve to drain, then put six ounces of rice into a stewpan, with a
quart of milk, place it upon the fire, stir until boiling, then place it
upon a very slow fire to simmer very gently until quite tender, placing
a little fire upon the lid, if it becomes dry before it is tender add a
little more milk, then add a quarter of a pound of sugar, a quarter of a
pound of butter, and four eggs, stir them well in, stir over the fire
until becoming again thick, when put it upon a dish to get cold, then
form a stand with it upon your dish eight inches in diameter and three
in height, but hollow in the centre, where dress some of the apples,
more rice over, then more apples, forming a pyramid; you have previously
reduced the syrup drained from the apples, which pour over the whole,
and garnish with some very green angelica, forming any design your fancy
may dictate. Pommes au riz may be served hot as well as cold.