Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 145

1 cup milk

1 cup warm boiled rice

½ teaspoon salt

Yolks 2 eggs

Whites 2 eggs

1 tablespoon melted butter

⅞ cup flour

Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter, flour, and fold in whites of eggs beaten until stiff and dry.