Break five eggs in a basin, sweeten them with castor sugar, pour in a sherry glassful of rum.
Mix in gradually the castor sugar and rice, and add the lemon rind.
Then turn on to a piece of kitchen paper dredged with castor sugar.
Dish on a folded napkin, with castor sugar dusted over them.
For serving, cut into squares, and dust them over with castor sugar.
Continue stirring for five minutes, and sweeten with two ounces of castor sugar.
Then take it out of the mould and decorate it with castor sugar, pistacchio nuts, and preserved fruits.
Put the tomato slices over them, sprinkle with salt and just a dust of castor sugar.
Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown.
When cool, add the beaten yolks of three eggs, an ounce of castor sugar, and a teaspoonful of vanilla essence.