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Plum Compote with Rice
2 c Cooked rice
2 Egg whites
4 tb Fruit sugar
1/2 c Blanched chopped almonds
1/8 ts Almond extract
1 cn Preserved plums
Beat egg whites until stiff, adding sugar gradually. Flod in rice,
almonds and flavoring. Meanwhile, place a spoonful of plums in each
sherbet glass, then put in a mound of rice mixture and pour more
plums over the top.
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