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RICE BLANCMANGE
Adapted for laurel leaves

INGREDIENTS - 1/4 lb. of ground rice,
3 oz. of loaf sugar,
1 oz. of fresh butter,
1 quart of milk,
flavouring of lemon-peel,
laurel-leaves.

Mix the rice to a smooth batter with about
1/2 pint of the milk, and the remainder
put into a saucepan,
with the sugar, butter, and
flavouring; bring the milk to the boiling-point,
quickly stir in the rice, and
let it boil for about 10 minutes,
or until it comes easily away from the saucepan,
keeping it well stirred the whole time.

Grease a mould with pure salad-oil;
pour in the rice, and
let it get perfectly set, when it should turn out
quite easily; garnish it with jam, or
pour round a comp�te of any kind of fruit,
just before it is sent to table.

This blancmange is better for being made the day before.

Steep three laurel leaves in the milk, and
take them out before the rice is added.


Time - From 10 to 15 minutes to boil the rice.
Sufficient to fill a quart mould.
Seasonable at any time.



Applied PSI allows communication
in the meantime and the
way to structural healing.


Copyright 2007.Asha of Antares.Asha Ariel Aleia.All Rights Reserved.
Background courtesy:www.all-creatures.org
Image courtesy: www.all-creatures.org
Recipe courtesy:www.thefoody.com/mrsbpudding