Rice Mousse With Prunes Recipe

Instructions

1. Cook one-fourth of a cup of rice in a cup and a half of milk, until very soft.
2. Make a rich boiled custard, with the yolks of two eggs, half a cup of sugar and half a cup of milk, adding two tablespoons of gelatine softened in a little cold water; strain this over the cooked rice and when cold, add a pint of whipped cream, twelve sifted prunes and a few drops of lemon juice.
3. Mold in a fancy mold and pack in ice, and salt for three hours before serving, garnishing with squares of prune jelly and large stuffed prunes.