Saffron Rice Recipe

Weigh four very fresh eggs and put them in an earthenware dish. Add
successively, sieved flour, fine sugar, and fresh butter, each one of
these items being of the same weight of the eggs--hence the name: Four
Quarters. With a wooden spoon, work these four ingredients, then let them
rest for five minutes. Turn it all into a buttered mold and let it cook
for five quarters of an hour in a gentle oven or in a double saucepan.
Turn it out, and eat it either cold or hot and with fruit.
[_Georges Kerckaert_.]

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