Pudding Pies (Entremets)

Instructions

1. Boil for fifteen minutes three ounces of ground rice in a pint and a half of new milk.
2. When taken from the fire stir into it three ounces of butter and four of sugar.
3. Add to these six well-beaten eggs, a grain or two of salt, and a flavouring of nutmeg or lemon-rind at pleasure.
4. When the mixture is nearly cold, line some large pattypans or some saucers with thin puff paste, and fill them with it three parts full.
5. Strew the tops thickly with currants which have been cleaned and dried.
6. Bake the pudding-pies from fifteen to twenty minutes in a gentle oven.
7. Proportions: Milk, 1-1/2 pint; ground rice, 3 oz.: 15 minutes. Butter, 3 oz.; sugar, 1/4 lb.; nutmeg or lemon-rind; eggs, 6; currants, 4 to 6 oz.: 15 to 30 minutes.
8. Note: for the ground rice, rice-flour may be used instead.