Recipe For Cooking Bananas With Rice
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 695 of 825.
Prepare a border of cooked rice. Use rice croquette mixture, omitting the candied peel; pack the rice in a buttered and sugared border mould, set on a heavy folded paper, in a dish of hot water in the oven about twenty minutes. Unmould on a serving-dish. Decorate the top with candied cherries and rounds cut from angelica. Cook a cup of sugar and a teaspoonful of cornstarch, sifted together, ten minutes in a pint of water; add the juice of a lemon and two tablespoonfuls of butter. Pour the sauce over six bananas, peeled and cut in slices; let stand a moment, then drain and dispose within the rice. Serve with the sauce reheated and in a dish apart.