Rice pudding dish in French haute cuisine
Riz à l'impératrice Illustration of riz à l'impératrice (1889) |
| Alternative names | Riz impératrice |
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| Course | Dessert |
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| Place of origin | France |
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| Main ingredients | Rice, gelatin, liqueurs, candied fruit |
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Riz à l'impératrice (pronounced [ʁi a lɛ̃.pe.ʁa.tʁis]) is an elaborate molded version of rice pudding in French haute cuisine. Rice pudding is mixed with Bavarian cream, set in a charlotte mold, turned out and then decorated with candied fruits macerated in alcohol such as kirsch or maraschino.[1]
The dessert is said to have been named in honor of the Empress Eugénie de Montijo, Empress of France from 1853 to 1870.[2][3]
Marcel Proust refers to the dish in Volume one of his In Search of Lost Time. [4]
References
- ^ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 734.
- ^ Gilbar, Steven (2008). Chicken A La King And The Buffalo Wing: Food Names And The People And Places That Inspired Them. Writer's Digest Books. p. 77. ISBN 978-1582975252.
- ^ Sinclair, Charles (January 2009). Dictionary of Food: International Food and Cooking Terms from A to Z. A&C Black. p. 1122. ISBN 9781408102183.
- ^ Proust, Marcel (1992). Swann's way. C. K. Scott-Moncrieff. New York: Modern Library. p. 101. ISBN 978-0-375-75154-7. OCLC 26211992.
