Rice flour pudding (no. 1)

(Recipe #10, page 154)

Ingredients: 7 ounces [approx. 1-1/4 cups] of rice flour, a good ½ quart of milk, ¼ pound of butter, 8 eggs, ¼ pound of sugar [1-1/8 cups], 1 ounce of citron, the peel of one lemon, a bit of salt.

Follow the instructions for semolina pudding. Put the dough in the mold, boil the pudding continuously for 2½ hours, and pass a mousseline or claret sauce.

Serves 8–10.

Translated by David Green.

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