Rice Omelette Souffle Recipe

Boil a quarter of a pound of well-washed Carolina rice in a pint and a

half of milk until stiff. Stir in two ounces of butter, half a pint of

cream and four egg yolks beaten light with two ounces of granulated

sugar and vanilla to taste, add a quarter of a pound of citron cut fine

and two ounces of almonds blanched and pounded fine in a mortar. Stir

all well together, adding at the last four whites of eggs beaten very

stiff. Put in a pudding dish and bake until firm--about half an hour.

Serve immediately in the dish in which it was baked.

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