Mix two spoonsful of rice flour, with three eggs, a little salt, a quarter pound of sugar, a quarter pound of good butter, and a pint of cream: boil until as thick as Franchipane cream: when almost cold, add a little lemon zest, citrus marmelade, candied orange flowers, macarons [macaroni-drops] crushed fine, ten egg yolks, the whites of which are well beaten; garnish the inside of a deep round pan with a sheet of paper, well buttered, and bake in the oven; turn it over upon a plate, and glaze it with sugar.
A delightful, lightly sweet dessert, more substantial than a soufflé. Use your imagination with inclusions--bread crumbs or almond meal instead of macarons and your choice of zests and marmelades or jams.
Omelette à la Crême de Riz.
Délayez deux cuillerées de farine de riz avec trois oeufs, un peu de sel, demi-quarteron de sucre, deux pains de beurre, chopine de crême: faites cuire & bien lier comme une franchipanne; presque froide, mettez-y citron verd, citron confit, fleurs d’orange pralinées, macarons, le tout haché fin; dix jaunes d’oeufs & les blanc fouettés; garnissez le dedans d’une poupetoniere avec du papier blanc bien beurré; mettez-y votre composition & faites cuire au four; renversez sur le plat; ôtez le papier, servez glacé de sucre.
Les Soupers de la Cour, Menon, Tome IV, 1755, p. 68-69.
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