es (served with Sauce as Dessert).+-- Parboil 1/2
pound rice for a few minutes in water and drain in a colander;
return the rice to saucepan with 1 pint milk, 3 tablespoonfuls
sugar, 1/2 tablespoonful butter, 1/2 teaspoonful salt and boil till
tender; when done remove it from the fire and mix with the yolks of
3 or 4 eggs, the grated rind of 1 lemon and set it aside to cool;
form the mixture into balls the size of a walnut, dip them into
beaten white of eggs, roll them in zwieback crumbs and fry in
boiling lard; serve with wine sauce.

532. +Brioche Dough.+-- Put 1 pound flour into a dish, add 1/2
teaspoonful salt, make a hollow in the center, pour 1 cup warm milk
in which 1 yeast cake has been dissolved into the center, mix it
with some of the flour and set in a warm place for 1 hour; then stir
1/4 pound butter to a cream and add by degrees 2 eggs; mix this with
the flour and yeast to a soft dough, cover and let it rise to double
its height in a warm place; then work it through once more, roll it
out with a rolling pin about 1/8 of an inch in thickness, cut it into
rounds with a tumbler and put in the center either force meat, fruit
jelly or rice; bend them over so that the edges meet; wet them with
beaten egg and press the edges firmly together; set in a warm place
to rise; then brush over with beaten egg, dust with bread crumbs and
fry in hot lard.

533. +Rice Brioche.+-- Prepare a brioche dough the same as in
foregoing recipe with the addition of 2 tablespoonfuls sugar and the
grated rind of 1 lemon; while this is rising put 1 cup rice in a
saucepan with cold water over the fire, let it come to a boil, drain
in a sieve and rinse with cold water; return the rice to saucepan,
add 1 pint milk, 1/2 teaspoonful salt and boil till tender; remove it
from the fire and when cold mix the rice with the beaten whites of 3
eggs, 3 tablespoonfuls sugar, 4 tablespoonfuls finely chopped
almonds, 2 tablespoonfuls finely cut citron and 1/4 teaspoonful
cinnamon; when the dough has risen to double its height divide it
into 2 equal parts and roll each part out on a floured board to 1/2
inch in thickness; spread over each part an equal portion of the
rice, fold together, press the edges firmly, so that the rice cannot
fall out, shape it in the form of a long square and lay in buttered
tin pans; brush over with the yolks of the 3 eggs, sprinkle thickly
with finely chopped almonds and dust with powdered sugar; set in a
warm place and le