served as hors-d’œuvres, except that the former are garnished with
marmalade or jam, with a fruit _salpicon_ or with stewed fruit, with
plain or _pralined_ creams, etc.
The best paste for the purpose is derived from puff-paste trimmings.
The shape of rissoles varies very much. They may be shaped like
half-moons, purses, small, round or oval patties, etc.
Rissoles for entremets are also frequently made from ordinary brioche
paste, and constitute a variety of Viennese fritters. In this case they
are invariably mentioned on the menu as “à la Dauphine.”
2519—SOUFFLÉS
Although _soufflés_ are generally served unaccompanied, some stewed,
seasonable fruit, or a _macédoine_ of fresh fruit, may, nevertheless,
be served with them. This, of course, only applies to _soufflés_ with a
fruit base.
I have already given the formulæ for _soufflés_ (No. 2405); I need now,
therefore, only give the peculiarities of each particular _soufflé_.
2520—FRUIT SOUFFLÉ IN A CROUSTADE
Line a round, shallow, well-buttered, _croustade_-mould with a very
thin layer of sugared paste. Spread some vanilla-flavoured, stewed
apples on the bottom, and upon it lay a garnish of various seasonable
fresh stewed fruits—quartered if large. The mould ought now to be
half-filled.
Fill it up with a vanilla-flavoured _soufflé_ preparation, and cook it
in a moderate oven for about twenty-five minutes.
On withdrawing it from the oven, carefully turn it out on a dish; pour
a few tablespoonfuls of heated rum into the latter, and set a light to
it when serving.
2521—ALMOND SOUFFLÉ
Make a preparation of _soufflé_ with cream, but use almond milk instead
of cow’s milk, add one and a half oz. of slightly-grilled, chopped
almonds, per half pint of almond milk. Dish and cook in the usual way.
2522—SOUFFLÉ WITH FRESH ALMONDS
Proceed exactly as above, but use fresh splintered almonds instead of
grilled, chopped ones.
2523—SOUFFLÉ WITH FILBERT
Make the _soufflé_ preparation from milk in which two oz. of filbert
_pralin_ per one-sixth pint have previously been infused.
Dish and cook the _soufflé_ in the usual way.
2524—SOUFFLÉ A LA CAMARGO
Make a _soufflé_ preparation of tangerines, and another of filberts
as above. Dish the two preparations in layers, alternated by
“lady’s-finger biscuits,” saturated with Curaçao liqueur.
2525—PAULETTE SOUFFLÉ
Take vanilla-flavoured, _soufflé_ preparation, thickened somewhat more
than the ordinary kind, and add to it five tablespoonfuls of strawberry
purée. Serve some well-cooled strawberries, coated with raspberry
purée, separately.
2526—CHERRY SOUFFLÉ
Prepare a _soufflé_ with Kirsch, accompany it with some stewed stoned
cherries, covered with a raspberry purée.
2527—STRAWBERRY SOUFFLÉ
This is a _soufflé_ with Kirsch, accompanied by iced strawberries
macerated in orange juice.
2528—POMEGRANATE SOUFFLÉ “A L’ORIENTALE”
Make a _soufflé_ preparation, slightly flavoured with vanilla. Dish
it in layers in a timbale, alternated by “lady’s-finger biscuits”
saturated with Grenadine and Kirsch. On withdrawing the _soufflé_
from the oven, cover it with a veil of spun sugar, and sprinkle the
latter with small sweets, flavoured with Grenadine, in imitation of
pomegranate seeds.
2529—JAVA SOUFFLÉ
Make the _soufflé_ preparation, but use tea instead of milk, and add
thereto one and a half oz. of chopped pistachios per one-sixth pint of
the tea.
2530—LÉRINA SOUFFLÉ
Take some ordinary _soufflé_ preparation, flavoured with Lérina
liqueur, which is a kind of Chartreuse, made in the Lérins islands.
2531—SOUFFLÉ WITH LIQUEUR
This _soufflé_ may be made, either from the soufflé with cream
preparation or from that with fruit, given in the note.
The _soufflés_ made from cream are flavoured with such liqueurs as rum,
curaçao, anisette, vanilla, etc.
Those made from fruit are flavoured with Kirsch, Kümmel, etc.
2532—LUCULLUS SOUFFLÉ
Set a savarin, saturated with Kirsch-flavoured syrup, upon a dish, and
surround it with a band of paper, tied on with string, in order to
prevent the _soufflé_ from drying during the cooking process.
Make a _soufflé_ preparation with a fruit base, set it in the centre of
the savarin, and cook it in the usual way.
2533—HILDA SOUFFLÉ
This is a lemon _soufflé_, accompanied by fine strawberries, well
cooled and coated with a purée of fresh raspberries.
2534—SOUFFLÉ “A LA D’ORLÉANS”
Take some cream _soufflé_-preparation, combined with pieces of
Jeanne-d’Arc biscuits (a kind of Rheims biscuit), saturated with peach
liqueur and Kirsch, and one oz. each of half-sugared cherries and
angelica, cut into dice.
2535—SOUFFLÉ PALMYRE
Take some vanilla-flavoured _soufflé_ preparation. Set it in a timbale,
in layers alternated by lady’s-finger biscuits saturated with anisette
and Kirsch. Cook in the usual way.
2536—SOUFFLÉ PRALINE
Take some vanilla-flavoured _soufflé_ preparation; add to it two ounces
of almond _pralin_ which should have previously infused in milk. When
the _soufflé_ is dished, sprinkle its surface with grilled chopped
almonds, or crushed, burnt almonds.
2537—ROTHSCHILD SOUFFLÉ
Take some cream _soufflé_-preparation, combined with three ounces
of candied fruit, cut into dice and macerated in Dantzig brandy,
containing plenty of gold spangles.
When the _soufflé_ is almost cooked, set on it a border of fine
strawberries (in season), or half-sugared, preserved cherries.
It should be remembered, however, that the correct procedure demands
the use of strawberries in full season.
2538—SOUFFLÉ A LA ROYALE
Take some vanilla-flavoured, _soufflé_-preparation. Dish it in a
timbale in alternate layers with lady’s-finger biscuits, saturated
with Kirsch; and distribute thereon such fruits as pine-apple,
cherries, angelica and grapes—all cut into dice, and previously
macerated in Kirsch.
2539—VANILLA SOUFFLÉ
Take some cream _soufflé_-preparation, made from milk in which a stick
of vanilla has been previously infused.
2540—VIOLET SOUFFLÉ
Take some vanilla-flavoured _soufflé_ preparation, combined with
crushed crystallised violets. When the _soufflé_ is dished, set on it a
crown of large crystallised violets, and cook in the usual way.
2541—SUBRICS
Into one pint of vanilla-flavoured boiled milk, containing three and a
half oz. of sugar, drop four oz. of semolina. Add one and a half oz. of
butter and a grain of salt; mix thoroughly, and gently cook in the oven
under cover for twenty-five minutes.
Thicken with six egg-yolks, and spread the preparation in layers
two-thirds of an inch thick over a buttered tray. Pass a piece of
butter over the surface to prevent its drying, and leave to cool.
Then cut up this preparation into rings three inches in diameter.
Heat some clarified butter in a frying-pan; set the rings in it; brown
them on both sides, and dish them in a circle.
Garnish the centre of each ring with a tablespoonful of red-currant
jelly, or very firm quince jelly.
=Timbales.=
2542—TIMBALE A LA D’AREMBERG
Line a buttered Charlotte mould with some fairly firm Brioche paste.
Garnish the mould with quartered pears, cooked in vanilla-flavoured
syrup, kept rather firm and alternated by apricot jam.
Close the timbale with a layer of the same paste, well sealed down
round the slightly-moistened edges, and cut a slit in the middle for
the escape of steam. Cook in a good moderate oven for about forty
minutes.
On taking the timbale out of the oven, turn it out on a dish, and
accompany it with a maraschino-flavoured apricot sauce.
2543—BOURDALOUE TIMBALE
Prepare a dry paste, combined with four ounces of finely-chopped
almonds per one lb. of flour.
With this paste line a buttered timbale mould, and garnish it with
various stewed fruits, alternated by layers of frangipan cream. Cover
with a layer of the same paste, and bake in a good moderate oven.
When the timbale is turned out, coat it with a vanilla-flavoured
apricot syrup.
2544—MARIE-LOUISE TIMBALE
Take a stale _Génoise_ cooked in a deep Charlotte mould; press the
blade of a knife into it and cut it all round, leaving a base.
Remove the inside crumb in one piece which should resemble a large cork
in shape. Cut this crumb into slices half-inch thick; coat each slice
with Italian meringue, and, upon the latter, distribute a _salpicon_ of
peaches, cherries and pine-apple.
Coat the outside of the timbale with the same meringue, and decorate
it; put the slices back inside, and set them one upon the other. Owing
to the inserted garnish these slices naturally project above the sides
of the timbale; surround them therefore with a border of poached
peaches, separated by a bit of meringue.
Put the timbale in a mild oven to colour the meringue, and serve a
Kirsch-flavoured peach sauce at the same time.
2545—MONTMORENCY TIMBALE
Cook a brioche in a mould of the required size. When it is quite
cold, remove all the crumb from its inside, leaving a thickness of
three-quarters of an inch on the bottom and sides. Coat all round, by
means of a brush, with apricot jam cooked to the _small-thread_ stage,
and decorate with pieces of puff-paste in the shape of crescents,
lozenges, roundels, etc., colourlessly baked in a moderate oven. When
about to serve, pour in a garnish of stoned cherries, cooked in a thin
syrup, thickened with raspberry-flavoured red-currant jelly.
2546—TIMBALE A LA PARISIENNE
Cook a brioche in a Charlotte-mould, and, when it is quite cold, remove
the crumb from its inside as above. Coat the outside with apricot jam,
and decorate with candied fruit. When about to serve, pour into it a
garnish consisting of peeled and quartered pears, apples, peaches and
apricots, cooked in vanilla-flavoured syrup; pine-apple cut into large
dice, lozenges of angelica; half-almonds; and raisins, swelled in tepid
water. Cohere this garnish with a Kirsch-flavoured apricot purée.
2547—TIMBALE A LA FAVART
Cook a brioche in a Richelieu-mould, and hollow it out and decorate it
as above. The garnish of this timbale consists of only whole or halved
fruit, and vanilla-flavoured chestnuts; and these are cohered with
Kirsch-flavoured apricot syrup, combined with one quart of a purée of
chestnut remains.
Pour the garnish into the timbale just before serving.
=Hot Fruit Entremets.=
2548—APRICOTS (Abricots)
Whether fresh or preserved, apricots used for sweets should always be
peeled. When preserved apricots are used, it is well to cook them again
before using them, for sometimes they are inclined to be too firm.
2549—APRICOTS A LA BOURDALOUE
Prepare a flawn-crust, and bake it without colouration. Garnish its
bottom with a layer of thin frangipan cream, combined with crushed
macaroons. Upon this cream set some half-apricots, poached in
vanilla-flavoured syrup, and cover them with a layer of the same cream.
Sprinkle the surface with crushed macaroons and melted butter and glaze
quickly.
N.B.—The above is the usual procedure, but fruit “à la Bourdaloue” may
also be prepared in the following ways: (1) Set the fruit in a shallow
timbale, between two layers of cream, the upper one of which should
be covered with _gratin_; (2) set the fruit in a border of rice or
semolina, with the same coat of _gratin_ upon the cream; (3) set the
fruit in a border of _Génoise_, combined with apricots.
2550—APRICOTS A LA COLBERT
Poach some fine half-apricots in syrup, keeping them somewhat firm.
Drain them; dry them, and garnish their hollows with “rice for
entremets” (No. 2404) in suchwise as to reconstruct the fruit. Treat
them _à l’anglaise_, with very fine bread-crumbs; fry just before
dishing, and drain. Stick a small stalk of angelica into each apricot,
in imitation of the stems, and dish them on a napkin.
Serve a Kirsch-flavoured apricot sauce separately.
2551—APRICOTS A LA CONDÉ
On a round dish prepare a border of vanilla-flavoured, sweet rice,
either by means of a knife, or by means of an even, buttered,
border-mould.
Upon this border set some apricots poached in syrup; decorate with
candied fruit, and coat with a Kirsch-flavoured apricot syrup.
2552—APRICOTS A LA CONDÉ (2nd Method)
Set a crown of small _Génoise_ roundels on a dish; on each roundel
set a fine poached half-apricot (convex side undermost), and set a
half-sugared cherry in the hollow of each half-apricot. In the middle
of the crown arrange a pyramid of rice croquettes, the size and shape
of apricots.
Serve a Kirsch-flavoured apricot sauce separately.
2553—APRICOTS A LA CUSSY
Garnish the flat side of some macaroons with a layer of smooth
fruit _salpicon_, cohered with an apricot purée; set a fine poached
half-apricot on each macaroon, coat with Italian meringue; dish in
the form of a crown, and place the dish in a moderate oven for a few
minutes to dry, but not to colour, the meringue.
Serve a Kirsch-flavoured apricot sauce separately.
2554—ABRICOTS GRATINÉS
Spread an even layer, one inch thick, of stiff stewed apples or stewed
semolina (prepared like rice for entremets) on a dish. Set thereon some
fine half-apricots poached in syrup; entirely cover the latter with
a somewhat thin preparation of “Pralin à Condé,” sprinkle with icing
sugar, and set the dish in the oven to slightly colour the _pralin_.
2555—ABRICOTS MERINGUÉS
Spread a layer of vanilla-flavoured sweet rice on a dish, and set some
poached half-apricots thereon. Cover with ordinary meringue; shaping
the latter like a dome or a Charlotte; decorate with the same meringue;
sprinkle with icing sugar, and place the dish in the oven in order to
slightly cook the meringue.
On withdrawing the dish from the oven, garnish the decorative portions
alternately with apricot and red-currant jam.
2556—ABRICOTS MERINGUÉS (Another Method)
Prepare a colourlessly-baked deep flawn-crust. Garnish the bottom
either with a layer of frangipan cream or with vanilla-flavoured
semolina, or sweet rice. Set on this some poached half-apricots; cover
with meringue, smooth the latter on top and all round with the blade
of a knife, and decorate with meringue by means of a piping-bag fitted
with a small even pipe. For the rest of the procedure follow the
preceding recipe.
2557—APRICOTS A LA SULTANE
Prepare a _Génoise_, cooked in a somewhat deep border-mould, and stick
it by means of some apricot, cooked to the _small-thread_ stage, to a
base of dry paste of the same size. Coat it all round with ordinary
meringue; decorate it with a piping-bag fitted with a small even pipe,
and brown it in a moderate oven.
Then garnish the inside of the border with a preparation of
vanilla-flavoured rice, combined with a little frangipan cream and
some splintered pistachios; taking care to keep the preparation
sufficiently stiff to be able to shape it like a dome. Upon the rice
set some fine half-apricots, poached in vanilla-flavoured syrup, and
sprinkle these with chopped pistachios.
As an accompaniment serve a syrup prepared with almond milk, and
finished with a piece of butter as big as a hazel-nut.
=Pine-apple (Ananas).=
2558—PINE-APPLE A LA FAVORITE
See No. 2429.
2559—PINE-APPLE A LA CONDÉ
Macerate in sugar and Kirsch some half-slices of pine-apple. Dish them
in a circle upon a border of rice, prepared as directed under No. 2551;
decorate with half-sugared cherries and lozenges of angelica, and coat
with a Kirsch-flavoured apricot syrup.
2560—PINE-APPLE A LA CRÉOLE
Cook a pine-apple in a Kirsch-flavoured syrup; cut it vertically in
two, and cut each half into vertical, thin and regular slices.
Line a dome-mould with these slices, and fill it up with
vanilla-flavoured rice; leaving a hollow in the middle. Garnish this
hollow with the pine-apple parings, cut into dice, and custard apples
and bananas, likewise cut into dice and cooked in syrup.
Turn out upon a round dish; decorate the top with large leaves
of angelica, and surround the base with bananas poached in
Kirsch-flavoured syrup.
Serve a Kirsch-flavoured apricot syrup separately.
=Bananas (Bananes).=
2561—BANANAS A LA BOURDALOUE
Peel the bananas and poach them gently in a vanilla-flavoured syrup.
For the rest of the operation, proceed as directed under No. 2549.
2562—BANANAS A LA CONDÉ
Poach the bananas in vanilla-flavoured syrup, and then treat them as
directed under No. 2551.
2563—BANANAS MERINGUÉES
Poach the bananas in vanilla-flavoured syrup, and then treat them as
directed under the apricot recipes (Nos. 2555 and 2556); leaving them
either whole or cutting them into roundels.
2564—BANANAS A LA NORVEGIENNE
Cut a slice of the peel from each banana, and remove the pulp from
their insides. Fill the emptied peels, three parts full, with banana
ice, and quickly cover the latter by means of a piping-bag fitted with
a small grooved pipe, with an Italian meringue flavoured with rum.
Lay the prepared bananas on a dish; set the latter on a tray containing
broken ice, and place the tray in a sufficiently hot oven to ensure the
speedy browning of the meringue.
2565—SOUFFLÉD BANANAS
Cut off a quarter of each banana, and withdraw the pulp from their
insides without bursting the peel. Rub this pulp through a sieve;
add it to a cream _soufflé_-preparation; finish the latter with the
necessary quantity of egg-whites, and fill the emptied peels with it.
Set the filled peels in a star on a dish, and put the latter in the
oven for six minutes.
=Cherries (Cerises).=
2566—JUBILEE CHERRIES
Stone some fine cherries; poach them in syrup, and set them in small
silver timbales. Reduce the syrup and thicken it with a little
arrowroot, diluted with cold water; allowing one table-spoonful of
arrowroot per half-pint of syrup. Cover the cherries with the thickened
syrup; pour a coffee-spoonful of heated Kirsch into each timbale, and
set a light to each when serving.
2567—CHERRIES A LA VALERIA
Prepare some tartlet crusts for sugared paste. Garnish the bottom
of each with red-currant ice, combined with cream, and cover the
latter with vanilla-flavoured, Italian meringue, laid on by means of
a piping-bag. Upon this meringue set the stoned cherries, poached in
sugared Bordeaux wine, and arrange the tartlets on a dish.
Lay the dish on a tray containing broken ice, and set the tray in the
oven in order to dry the meringue. On withdrawing the dish from the
oven, quickly coat the cherries with red-currant syrup; sprinkle the
latter with chopped pistachios, and dish the tartlets on a napkin.
2568—MERINGUED CHERRY FLAWN
Line a buttered flawn-ring with fine paste: prick the bottom; garnish
with stoned cherries after the manner of an ordinary flawn, and fill up
with custard (No. 2397). Cook in the usual way.
On taking the flawn out of the oven, remove the ring, and finish the
former like an ordinary meringue-coated flawn.
N.B.—All fruits used in the preparation of ordinary flawns may be
similarly prepared for meringue-coated flawns. Only such fruits as
strawberries and grapes, which are not cooked with the crust, are
unsuited to this kind of preparation.
2569—NECTARINES
Nectarines may be prepared after all the recipes given for peaches. I
shall not, therefore, give any recipes which are proper to them. See
peaches.
=Oranges and Tangerines (Oranges et Mandarines).=
2570—ORANGES A LA NORVEGIENNE
Cut a slice of peel from the top of each of the oranges, and empty them
by means of a spoon. Three-parts fill the emptied peels with orange or
tangerine ice, in accordance with the fruit under treatment, and cover
the ice with Italian meringue, by means of a piping-bag.
Set the dish containing the garnished peels on a tray covered with
broken ice, and quickly colour the meringue at the salamander.
2571—TANGERINES A LA PALIKARE
Cut the tangerines at the top and remove the sections without bursting
the peel. Skin the sections raw. Fill the peels with rice for
entremets, containing a little saffron; mould some of the same rice in
a little dome-mould, and set it upon a carved cushion.
Cover this dome with the tangerine sections; coat the latter with some
apricot syrup; and, all round, arrange the rice-garnished peels, opened
side undermost.
2572—ORANGE OR TANGERINE SOUFFLÉ RIGHI
Without splitting them, empty the orange or tangerine peels.
Half-fill them with orange or tangerine ice, according to the fruit
under treatment, and cover the ice with orange- or tangerine-flavoured
_soufflé_-preparation. Place the dish containing the garnished peels
upon a tray covered with broken ice; set in the oven that the _soufflé_
may cook quickly, and allow two minutes for tangerines and four minutes
for oranges.
=Peaches (Pêches).=
2573—PÊCHES A LA BOURDALOUE
Poach the peaches (cut into two) in some vanilla-flavoured syrup, and
then proceed exactly as for No. 2549.
2574—PÊCHES A LA CONDÉ
Nos. 2551 and 2552 maybe applied in every respect to peaches.
2575—PÊCHES A LA CUSSY
Proceed exactly as for No. 2553.
2576—PÊCHES FLAMBÉES
These may be prepared in two ways as follows:—
(1) Poach the peaches whole in a Kirsch-flavoured syrup, and set them
each in a small timbale. Thicken the syrup slightly with arrowroot, and
pour it over the peaches. Add some heated Kirsch, and set it alight
when serving.
(2) Poach the peaches as above, and set them on a fresh-strawberry
purée. Sprinkle the whole with heated Kirsch, and set it alight at the
last moment.
2577—PÊCHES GRATINÉES
Proceed exactly as for No. 2554.
2578—PÊCHES MERINGUÉES
Prepare a colourlessly-baked, flawn crust; garnish the bottom of it
with frangipan cream prepared with _pralin_, and upon this cream set
whole or halved, poached peaches. Cover with meringue and finish as
explained under No. 2555.
2579—PÊCHES MAINTENON
Take some biscuit, baked in a dome-mould and completely cooled. Cut it
transversely into slices, and coat each of the latter with frangipan
cream, combined with a _salpicon_ of candied fruit and chopped, grilled
almonds.
Join the slices together in suchwise as to reconstruct the biscuit,
and cover the latter with Italian meringue. Decorate by means of the
piping-bag, and dry in the oven.
Surround the biscuit with a border of fine half-peaches poached in a
vanilla-flavoured syrup.
2580—PÊCHES A LA VANILLE
Poach the halved or whole peaches in a vanilla-flavoured syrup, and
set them in a timbale. Cover them to within half their height with the
syrup used in poaching, thickened with arrowroot slightly tinted with
pink, and combined with vanilla cream.
=Pears (Poires).=
2581—POIRES A LA BOURDALOUE
If the pears be of medium size, halve them; if they are large,
quarter them. Carefully trim the sections. Cook the pears in a
vanilla-flavoured syrup, and for the rest of the operation follow
No. 2549.
The remarks appended to No. 2549 apply equally to pears and to all
fruit prepared according to the particular recipe referred to.
2582—POIRES A LA CONDÉ
Very small pears turned with great care are admirably suited to
this entremet. If they are of medium size, halve them. Cook them in
vanilla-flavoured syrup, and dish them on a border of rice as directed
under No. 2551.
2583—POIRES A L’IMPÉRATRICE
Quarter and properly trim the pears, and cook them in vanilla-flavoured
syrup. Dish them in a shallow timbale between two layers of
vanilla-flavoured rice for entremets, combined with a little frangipan
cream.
Sprinkle the upper layer with crushed macaroons and melted butter, and
set the _gratin_ to form.
2584—POIRES A LA PARISIENNE
Bake a _Génoise_ base in a flawn-ring, and, when it is almost cold,
saturate it with Kirsch-flavoured syrup.
In the middle of this base set a little dome of vanilla-flavoured rice,
and surround it with pears, cooked in syrup and set upright. Border
them with a thread of ordinary meringue, squeezed from a piping-bag,
fitted with a fair-sized, grooved pipe; by the same means make a fine
rosette of meringue on top of the dome, and bake this meringue in a
mild oven.
On taking the dish out of the oven, glaze the pears with a brush dipped
in rather stiff apricot-syrup, and surround them with a border of
half-sugared cherries.
2585—POIRES A LA SULTANE
Halve or quarter the pears; trim them well, and cook them in a
vanilla-flavoured syrup.
For the rest of the operation follow No. 2557.
2586—POIRES A LA RÉGENCE
Turn the pears; cook them whole in a vanilla-flavoured syrup, and let
them cool in the syrup. When they are cold cut them in two lengthwise,
slightly hollow out the inside of each half; garnish the hollow with
rice for entremets, combined with a quarter of its weight of frangipan
cream and a fine _salpicon_ of candied fruit, macerated in Kirsch.
Join the two halves of each pear, and treat them _à l’anglaise_ with
very fine bread-crumbs.
Fry them at the last moment, and, on taking them out of the fat,
stick an angelica stalk into each. Dish them on a napkin, and serve a
Kirsch-flavoured apricot sauce separately.
2587—TIMBALE DE POIRES A LA VALENCIENNES
Two-thirds garnish a buttered Charlotte-mould with Savarin paste. Let
the paste rise by fermentation; bake it, and let it cool.
Remove the top which acts as a cover, and put it aside; then remove all
the crumb from the inside, leaving only the outside crust, and smear
the latter with apricot syrup. Decorate with alternate bands of sugar
grains and chopped, very green pistachios.
Treat the cover with apricot syrup and decorate it in the same way.
Quarter some “Duchesse,” “Beurre,” “Doyenne” or other creamy pears;
peel them; cut them into somewhat thick slices, and cook them in butter
after the manner of Pommes à Charlotte. When the pears are well cooked,
mix with them a quarter of their weight of apricot jam, and flavour
with vanilla liqueur.
Serve the timbale with this preparation; put its cover on, and set it
on a warm dish.
Serve a Kirsch-flavoured apricot sauce separately.
=Apples (Pommes).=
2588—APPLE FRITTERS
Take some russet apples, which are the best for the purpose, and make
a hole through their centres with a tube three-quarters of an inch
in diameter, to remove the core and the pips. Peel them and cut them
into roundels one-third of an inch thick, and macerate them for twenty
minutes in powdered sugar and brandy or rum.
A few minutes before serving, dry them slightly; dip the roundels into
thin batter, and plunge them into plenty of hot fat. Drain them, set
them on a tray, sprinkle them with icing sugar, glaze them quickly, and
dish them on a napkin.
2589—APPLES WITH BUTTER
Core some gray Calville or russet apples by means of the tube-cutter;
peel them and parboil them for two minutes in boiling water, containing
a little lemon juice. Then set them in a buttered sautépan; add a few
tablespoonfuls of vanilla-flavoured syrup, and cook them under cover in
the oven. Dish them on little, round, brioche _croûtons_, glazed in the
oven, and fill the hollow with butter worked with an equal weight of
powdered sugar, and mixed with a little brandy.
Cover the apples with their own syrup, slightly thickened with apricot
purée.
2590—POMMES A LA BONNE-FEMME
Core some russet apples with the tube-cutter, and slightly cut them all
round.
Dish them, fill the hollow of each with butter and powdered sugar
mixed; pour a little water into the dish, and gently cook the apples in
the oven.
Serve these apples as they stand.
2591—POMMES A LA BOURDALOUE
Quarter, peel and trim the apples, and cook them in vanilla-flavoured
syrup, keeping them somewhat firm. Proceed for the rest of the
operation as directed under No. 2549.
2592—POMMES EN CHARLOTTE
See No. 2436.
2593—POMMES A LA CHÂTELAINE
Take some medium-sized apples, and prepare them like those of No. 2590.
Set them on a buttered dish; fill the hollow in each with a _salpicon_
of half-sugared cherries, cohered with apricot purée; cover with thin,
frangipan cream; sprinkle with crushed biscuits and macaroons and
melted butter, and set the _gratin_ to form in a fierce oven.
2594—POMMES A LA CHEVREUSE
On a dish, set a cushion of a preparation for semolina croquettes.
All round arrange a close border of quartered apples cooked in
vanilla-flavoured syrup; garnish the centre with a _salpicon_ of
candied fruit and raisins, cohered with an apricot purée, and cover
with a thin coat of semolina.
Cover the whole with ordinary meringue, shaped like a dome; sprinkle
some chopped pistachios upon the latter; dredge with icing sugar, and
set to brown in a mild oven.
On taking the dish out of the oven deck the top of the dome, with a
rosette of elongated angelica lozenges; place a small apple, cooked in
pink syrup, in the middle of the rosette, and surround the base of the
entremet with a circle of alternated white and pink, quartered apples.
2595—POMMES A LA CONDÉ
Poach some fine, peeled and trimmed apples in vanilla-flavoured syrup.
Dish them on a border of rice, decorated with cherries and angelica, as
explained under No. 2551.
2596—POMMES GRATINÉES
Set the quartered apples, poached in vanilla-flavoured syrup, upon a
base of minced apples prepared as for a Charlotte and kept somewhat
stiff. Cover with fairly thin pralin à Condé; sprinkle with icing
sugar, and place the dish in a mild oven, that the _pralin_ may dry and
colour slightly.
2597—POMMES MERINGUÉES
Set the quartered apples, poached in vanilla-flavoured syrup, upon a
base of rice for croquettes, or of a mince as for a Charlotte. Cover
with ordinary meringue, and smooth the latter, giving it the shape of
a dome or a Charlotte; decorate with the same meringue; sprinkle with
icing sugar, and bake and brown in a mild oven.
2598—POMMES A LA MOSCOVITE
Take some well-shaped apples, uniform in size; trim to within
two-thirds of their height, and withdraw the pulp from their insides in
suchwise as to make them resemble a kind of cases.
Poach these cases in a thin syrup, keeping the pulp somewhat firm;
drain them well, and set them on a dish.
Garnish them, one-third full, with a purée made from the withdrawn
pulp, and fill them up with a Kümmel-flavoured, apple-_soufflé_
preparation.
Cook in a mild oven for twenty minutes.
2599—POMMES A LA PARISIENNE
Proceed exactly as for No. 2584.
2600—POMMES A LA PORTUGAISE
Make cases of the apples as under No. 2598, and poach them in the same
way, keeping them somewhat firm.
Garnish them with stiff frangipan cream, combined with grated orange
rind, crushed macaroons, and currants and sultanas (both washed and
swelled in a Curaçao-flavoured, lukewarm syrup).
Dish these garnished apples on a base of semolina-croquette
preparation, and set them in the oven for ten minutes. On taking them
out of the oven, coat their surface with melted red-currant jelly,
combined with a fine _julienne_ of well-parboiled orange-_zest_.
2601—RABOTTE DE POMMES OU DOUILLON NORMAN
Prepare the apples like those “à la Bonne-femme,” and enclose each in a
layer of fine, short paste. Cover each rabotte with an indented roundel
of the same paste; _gild_; streak, and bake in a hot oven for fifteen
minutes.
2602—POMMES IRÈNE
Select some nice apples; peel them, and cook them in syrup, keeping
them somewhat firm. When they are cold, carefully withdraw their pulp,
that they may form a sort of cases.
Rub the pulp through a sieve, sugar it with vanilla sugar, and spread a
layer of it on the bottom of each apple. Fill up the apple-cases with
vanilla ice, combined with a purée of cooked plums; the proportions
being one-third of the latter to one of the former.
Cover this ice with Kirsch-flavoured Italian meringue; set the latter
to colour quickly, and serve instantly.
2603—FLAN DE POMMES CHAUD NINON
Prepare a colourlessly-baked flawn crust. Garnish it with apples
stewed as for a Charlotte, and shape these in the form of a dome. Upon
these stewed apples set pink and white quartered apples, alternating
the latter regularly; and, by means of a brush delicately coat these
quarters of apple with some reduced white syrup.
2604—FLAN DE POMMES A LA BATELIERE
Line a flawn-ring with some short paste, and garnish it with apples,
stewed as for a Charlotte.
Cover the apples with a dome of somewhat creamy rice for entremets,
combined with the whites of four eggs (beaten to a stiff froth) per lb.
of cooked rice.
Bake the flawn in the usual way, and, on taking it out of the oven,
sprinkle it copiously with icing sugar, and glaze with a red-hot iron.
=Various Hot Entremets.=
2605—MINCE PIES
_Constituents._—One lb. of chopped suet; one and one-third lbs. of
cold, cooked fillet of beef, cut into very small dice; one lb. of
pipped raisins; one lb. of currants and an equal quantity of sultanas;
one lb. of candied rinds; half lb. of peeled and chopped raw apples;
the chopped _zest_ and the juice of an orange; two-thirds oz. of
allspice; one-sixth pint of brandy; and the same measure of Madeira and
rum.
Thoroughly mix the whole; pour it into an earthenware jar; cover the
latter, and let the preparation macerate for a month.
_Preparation._—Line some deep, buttered tartlet moulds with ordinary
short paste; garnish them with the above preparation; cover with a thin
layer of puff-paste, having a hole in its centre; seal down this layer,
_gild_, and bake in a hot oven.
2606—CÉLESTINE OMELET
Make an omelet from two eggs, and garnish it either with cream, stewed
fruit or jam. Make a somewhat larger omelet, and stuff it with a
different garnish from the one already used; enclose the first omelet
in the second, and roll the latter up in the usual way. Sprinkle with
icing sugar, and glaze in the oven or with a red-hot iron.
2607—EGGS A LA RELIGIEUSE
Bake a somewhat deep flawn-crust without colouration, and have it of
a size in proportion to the number of eggs it has to contain. Coat it
inside with a layer of _pralin_, and dry the latter well in a mild oven.
Meanwhile poach the required number of fresh eggs in boiling milk,
sugared to the extent of a quarter lb. per quart, and keep them
somewhat soft. Drain them, and set them in the crust. Between each egg
place a small slice of pine-apple, cut to the shape of a cock’s comb.
Thicken the poaching-milk with five eggs and six egg-yolks per quart;
pass it through a strainer: pour the preparation over the eggs, and put
the flawn in a mild oven, that the cream may be poached and slightly
coloured.
2608—PAIN PERDU OR GILDED CRUST
Cut some slices one-half inch thick from a brioche or a stale loaf and
dip them in cold sugared and vanilla-flavoured milk. Drain the slices;
dip them in some slightly-sugared beaten eggs, and place them in a
frying-pan containing some very hot clarified butter. Brown them on
both sides; drain them; sprinkle them with vanilla sugar, and dish them
on a napkin.
2609—FRUIT SUPRÊME A LA GABRIELLE
Prepare (1) a border of apples, stewed as for a Charlotte, thickened
with eggs, and poached in a buttered and ornamented border mould.
(2) A _macédoine_ of fruit, the quantity of which should be in
proportion to the capacity of the mould and consisting of quartered
pears, cooked in syrup; pine-apple, cut into large lozenges;
half-sugared cherries; angelica, stamped into leaf-shapes by means of
the fancy-cutter; and currants and sultanas, swelled in syrup. Set all
these fruits in a sautépan.
To every pint of the pear-syrup add one lb. of sugar, and cook the
mixture to the _small-ball_ stage. This done, reduce it by adding
one-sixth pint of very thick almond milk; pour this over the fruit,
and simmer very gently for ten minutes. Turn out the border of apples,
poached in a _bain-marie_, upon a dish, and surround it with a border
of candied cherries. Complete the _macédoine_ away from the fire with
a little very best butter; pour it into the border, and sprinkle on it
some peeled and finely-splintered almonds.
2610—SCHALETH A LA JUIVE
Line a greased iron saucepan, or a large mould for “Pommes Anna,”
with a thin layer of ordinary noodle paste, and fill it up with the
following preparation:—For a utensil large enough to hold one and
a half quarts:—one and three quarter lbs. of stiffly stewed russet
apples; one and a quarter lbs. in all of pipped Malaga raisins,
currants, and sultanas (swelled in tepid water) in equal quantities;
the finely chopped half-_zests_ of an orange and a lemon; a mite of
grated nutmeg; four oz. powdered sugar; four whole eggs and the yolks
of six; and a quarter of a pint of Malaga wine. Mix the whole well, in
advance.
Cover with a layer of noodle paste; seal the latter well down round the
edges; _gild_, and make a slit in the top for the escape of steam. Bake
it in a moderate oven for fifty minutes, and let it rest ten minutes
before turning it out.
2611—ENGLISH TARTS
These tarts are made in deep pie or pastry-dishes. Whatever be the
fruit used, clean it, peel it, or core it, according to its nature.
Some fruits are sliced while others are merely quartered or left whole.
Set them in the dish, to within half inch of its brim; sprinkle them
with moist or powdered sugar, and (in the case of fruit with firm pulps
like apples) with a few tablespoonfuls of water.
This addition of water is optional and, in any case, may be dispensed
with for aqueous fruits. First cover the edges of the dish, which
should be moistened slightly, with a strip of short paste, an inch
wide. Then cover the dish with a layer of puff-paste, which seal down
well to the strip of paste, already in position and slightly moistened
for the purpose. With a brush moisten the layer of paste constituting
the cover of the tart; sprinkle it with sugar, and set the tart to bake
in a moderate oven.
All English tarts are made in this way, and all fruits may be used with
them even when, as in the case of gooseberries, they are green.
Accompany these tarts by a sauceboat of raw-cream or by a custard
pudding (No. 2406).
=Cold Sweets=
2612—SAUCES AND ACCOMPANIMENTS OF COLD SWEETS
Cold sweets allow of the following sauces:—
(1) _English Custard_ (2397), flavoured according to fancy.
(2) _Syrups_ of apricot, of mirabelle plums, of greengages, of
red-currant, &c., the particular flavour of which should always be
intensified by the addition of a liqueur in keeping with the fruit
forming the base of the syrup. Kirsch and Maraschino are admirably
suited to this purpose.
(3) _Purées of fresh fruit_, such as strawberries, raspberries,
red-currants, etc., combined with a little powdered sugar, and used
plain or mixed with a little whipped cream.
(4) _Chantilly Cream_, flavoured as fancy may suggest.
Finally, certain entremets allow of the following sauce:—
2613—CHERRY SAUCE
Gently melt one lb. of raspberry-flavoured red-currant jelly. Pour it
into a cold basin, and add to it an equal quantity of freshly-prepared
cherry juice, the juice of two blood-oranges, a little powdered ginger,
and a few drops of carmine; the latter with the view of giving the
preparation a sufficiently strong and distinctive colour. Finally add
a quarter of a lb. of half-sugared cherries, softened in a tepid,
Kirsch-flavoured syrup.
=Bavarois.=
These are of two kinds:—
(1) Bavarois with cream, and (2) Bavarois with fruit.
2614—CREAM BAVAROIS
_Preparation_: Work one lb. of castor sugar with fourteen egg-yolks in
a saucepan, dilute with a pint and a half of boiled milk, in which a
stick of vanilla has previously been infused, and two-thirds of an oz.
of gelatine dipped in cold water.
Put the preparation on a mild fire until it properly veneers the
withdrawn spoon, and do not let it boil. Pass it through the strainer
into an enamelled basin; let it cool, stirring it from time to time;
and, when it begins to thicken, add one and a half pints of whipped
cream, three oz. of powdered sugar, and two-thirds oz. of vanilla sugar.
2615—BAVAROIS AUX FRUITS
_Constituents._—One pint of fruit purée, diluted with one pint of
syrup at 30° (saccharom.). Add the juice of three lemons, one oz. of
dissolved gelatine, strained through linen, and one pint of whipped
cream. The preparation for fruit Bavarois may be combined with fruit of
the same nature as that used for the purée; and this fruit may be added
raw in the case of strawberries, raspberries, red-currants, etc., and
poached in the case of pulpy fruits, such as pears, peaches, apricots,
etc.
2616—THE MOULDING AND DISHING OF BAVAROIS
Bavarois are generally moulded in fancy moulds fitted with a central
tube, slightly greased with sweet almond oil. When they are greased
they are incrusted in broken ice after the preparation has been covered
with a round sheet of white paper.
When about to serve, the mould is quickly plunged into tepid water,
wiped, and turned out upon a dish, which may or may not be covered with
a folded napkin.
Instead of oiling the moulds they may be covered with a thin coat of
sugar cooked to the _caramel_ stage, which besides making the Bavarois
sightly, also gives it an excellent taste. Another very advisable
method is that of serving the Bavarois in a deep silver timbale or
dish, surrounded with ice. In this case, the entremet not having to be
turned out, the preparation does not need to be so cohesive, and is
therefore much more delicate.
When the Bavarois is served after this last method it is sometimes
accompanied by stewed fruit or a _Macédoine_ of fresh fruit; though,
in reality, these fruit adjuncts are better suited to cold puddings,
which, in some points, are not unlike Bavarois.
Finally, when the Bavarois is moulded, it may be decorated, just before
being served, with Chantilly cream laid on by means of a piping-bag
fitted with a grooved pipe.
2617—BAVAROIS CLERMONT
Take some vanilla-flavoured Bavarois preparation combined with
three oz. of candied chestnut purée and three oz. of candied chestnuts,
broken into small pieces, per pint of the preparation.
Having turned out the Bavarois, surround it with a crown of fine
candied chestnuts.
2618—BAVAROIS DIPLOMATE
_Clothe_ a timbale mould with a layer of vanilla-flavoured Bavarois
preparation. Fill it with chocolate and strawberry Bavarois
preparations, spread in alternate and regular layers.
2619—BAVAROIS MY QUEEN
_Clothe_ a Bavarois mould with a preparation of slightly-sugared raw
cream, combined with dissolved gelatine. Then fill up the mould with
a Bavarois preparation, made from strawberry purée and combined with
large strawberries, macerated in Kirsch. When the entremet is turned
out surround it with a border of large strawberries, also macerated in
sugar and Kirsch.
2620—BAVAROIS A LA RELIGIEUSE
_Clothe_ a mould with some chocolate dissolved in a syrup containing a
somewhat large proportion of gelatine. Garnish the inside of the mould
with a vanilla-flavoured Bavarois preparation, made from plain instead
of whipped cream.
2621—BAVAROIS RUBANNÉ
This kind of Bavarois is made from differently-coloured and
differently-flavoured preparations, spread in alternate layers in the
mould.
It is therefore governed by no hard and fast rules, and every kind of
Bavarois preparation may be used.
2622—VARIOUS CREAM BAVAROIS
Almond, anisette, filbert, coffee, chocolate, Kirsch, fresh walnut,
orange, and violet Bavarois, &c., may be prepared after No. 2614; the
flavour alone undergoing any change.
2623—VARIOUS FRUIT BAVAROIS
After the generic recipe, Bavarois may be prepared from pine-apple,
apricots, strawberries, raspberries, melon, etc.
2624—BLANC-MANGE
Blanc-mange is scarcely ever served nowadays, and this is a pity;
seeing that, when it is well prepared, it is one of the best entremets
that can be set before a diner. Blanc-mange, as it is prepared in
England, is quite different from that generally served; but it is
nevertheless an excellent and very wholesome entremet, and that is why
I have given its recipe below.
As a matter of fact, in order to justify its name, blanc-mange ought
always to be beautifully white; but, for a long time since, the
compound word has lost its original meaning. The adjective and noun
composing it have fused one with the other to form a single generic
title, which may now be applied with equal propriety to both coloured
and white preparations; and the verbal error is so old, dating as it
does from pre-Carême times, that it would be futile to try and correct
it.
2625—FRENCH BLANC-MANGE
_Preparation._—Skin one lb. of sweet almonds and four or five bitter
almonds, and soak them well in fresh water that they may be quite white.
Pound them as finely as possible; adding to them the while (in
spoonfuls at a time) one pint of water. Strain the whole through a
strong towel, twisting the latter tightly; melt one lb. of loaf-sugar
in the resulting milk (about one and half pints); add a bare oz. of
gelatine dissolved in tepid syrup; strain the whole through muslin, and
flavour according to taste.
_Moulding_:—Mould the blanc-mange in oiled moulds fitted with
centre-tubes as for Bavarois. Incrust them in ice that their contents
may set, and proceed for the turning-out as already directed.
N.B.—For the preparation of almond milk, modern Cookery has substituted
for the procedure given above, which is antiquated, another which
consists in pounding the almonds with only a few table-spoonfuls of
water and some very thin cream.
2626—BLANC-MANGE WITH FRUIT AND LIQUEURS
All fruits, reduced to purées, may serve in the preparation of
blanc-manges, and the apportionment of the ingredients should be as
follows:—the purée of the selected fruit and the preparation given
above (including the same amount of gelatine) should be mixed in equal
quantities.
These blanc-manges take the name of the fruit with which they are
prepared, _i.e._: strawberries, raspberries, apricots, peaches, etc.
They may also be prepared with liqueurs, which should be in the
proportion of one liqueur glassful to one quart of the preparation. The
best liqueurs for the purpose are Kirsch, Maraschino and Rum.
Blanc-manges are also made from chocolate and coffee, although the
flavour of the latter does not blend so well with that of almonds as do
the other products.
2627—BLANC-MANGES “RUBANNÉS”
Prepare these as directed under No. 2621, spreading the differently
flavoured and coloured blanc-mange preparations in alternate even and
regular layers.
N.B.—Blanc-mange preparations may also be dished in silver timbales,
in good china cases, or in deep dishes. By this means, to the great
improvement of the preparation, the gelatine may be reduced to a
minimum quantity, just enough to ensure the setting of the blanc-mange
and no more. And the thing is quite possible inasmuch as there is no
question of turning out the entremet.
In his book “The Parisian Cook,” Carême recommends the addition to the
Blanc-mange of a quarter of its volume of very fresh, good cream; and
the advice, coming as it does from such an authoritative source, is
worth following.
2628—ENGLISH BLANC-MANGE
Boil one quart of milk, containing four oz. of sugar, and pour it over
a quarter of a lb. of corn-flour diluted with half a pint of cold milk;
stirring briskly the while.
Smooth the preparation with the whisk, and cook it over an open fire
for a few minutes, without ceasing to stir.
On taking it off the fire, flavour it according to taste; and pour
it, very hot, into moulds previously moistened with syrup, that the
mouldings may turn out glossy and smooth.
Let the contents of the moulds set; turn them out, and serve them very
cold either plain or with an accompaniment of stewed fruit.
=Charlottes.=
2629—CHARLOTTE A L’ARLEQUINE
Line the bottom of a Charlotte mould with a round piece of paper, and
garnish the sides with upright pieces of _Génoise_, glazed white, pink
and pale-green; alternating the colours and pressing the uprights
snugly one against the other. Meanwhile, take some strawberry,
chocolate, pistachio and apricot Bavarois preparations, and let them
set in flawn-rings, lying on pieces of oiled paper.
Cut the Bavarois preparations into large dice, and mix them with an
ordinary, and somewhat liquid, cream Bavarois preparation. Pour the
whole into the mould, and leave to cool. When about to serve, turn
out the Charlotte; remove the piece of paper and replace it by a thin
_Génoise_ top, glazed with “fondant” and decorated with candied fruit.
2630—CHARLOTTE CARMEN
Line the Charlotte with _gaufrettes_, and garnish it with the following
preparation:—eight oz. of stewed tomatoes; four oz. of stewed
red-capsicums, a pinch of powdered ginger, three oz. of candied ginger
cut into dice, the juice of three lemons, half a pint of hot syrup at
32° (saccharom.), and five dissolved gelatine leaves.
Mix up the whole, and, when the preparation begins to thicken, add to
it one and three-quarter pints of whisked cream.
2631—CHARLOTTE A LA CHANTILLY
Prepare the Charlotte with _gaufrettes_, stuck directly upon a round
base of dry paste, either with apricot jam cooked to the _small-thread_
stage or with sugar cooked to the _small-crack_ stage. As a help, a
Charlotte mould may be used for this operation; it may be laid on the
dry-paste base and removed when the _gaufrettes_ are all stuck.
Garnish with whisked, sugared and vanilla-flavoured cream built up in
pyramid-form, and decorate its surface, by means of a spoon, with the
same cream, slightly tinted with pink.
2632—BAQUET ET PANIER A LA CHANTILLY
A “Baquet” (bucket) is made with lady’s-finger biscuits, well
trimmed and stuck upon a base of dry paste with sugar cooked to the
_large-crack_ stage.
In the middle, and on either side of the baquet, set a biscuit,
somewhat higher than the rest, with a hole in its top end, cut by means
of a small round cutter; and surround the baquet with small threads of
chocolate-flavoured almond paste, in imitation of iron hoops.
The “Panier” (basket) is made in the same way, but with biscuits all of
the same size, and without the imitation iron-hoops. On the base and
by means of sugar cooked to the _large-crack_ stage, fix a handle of
pulled sugar, decked with sugar flowers.
The baquet and the panier are garnished with the same cream as
the Chantilly Charlotte, and are finished in the same way, with a
decoration of pink-tinted cream.
2633—CHARLOTTE MONTREUIL
Line the bottom and sides of the mould with lady’s-finger biscuits.
Garnish with a Bavarois preparation consisting of one pint of peach
purée per quart of English custard, and the usual quantity of whisked
cream.
Add some very ripe, sliced and sugared peaches, on putting the
preparation into the mould.
2634—OPERA CHARLOTTE
Line a mould with Huntley and Palmer’s sugar wafers and garnish it with
a vanilla-flavoured Bavarois preparation, combined with one-quarter of
its bulk of a smooth purée of candied chestnuts, and a _salpicon_ of
candied fruit, macerated in Maraschino.
2635—CHARLOTTE PLOMBIÈRE
Line the Charlotte with lady’s-finger biscuits or with _gaufrettes_.
When about to serve, garnish it with a Plombière ice (No. 2795) and
turn it out upon a napkin.
2636—CHARLOTTE RENAISSANCE
Line the bottom of the mould with a round piece of white paper, and
the sides with rectangles of _Génoise_, glazed white and pink. Set the
glazed sides of the rectangles against the mould.
Fill the mould, thus lined, with a vanilla-flavoured Bavarois
preparation, combined with raw peeled and sliced apricots and peaches,
pine-apple cut into dice, and wild strawberries, all these fruits
having been previously macerated in Kirsch. Let the preparation set in
the cool or on ice.
When the Charlotte is turned out, remove the round piece of paper, and
in its place lay a slice of pine-apple, cut from the thickest part of
the fruit and decorated with candied fruit.
2637—CHARLOTTE RUSSE
Make a rosette on the bottom of the mould with some heart-shaped
lady’s-finger biscuits, and line the sides with the same biscuits
trimmed, set upright and close together.
This Charlotte may be garnished with a vanilla-, _pralin_-, coffee-,
orange- or chocolate-flavoured cream Bavarois preparation; or a
Bavarois preparation made from a purée of such fruits as apricots,
pine-apple, bananas, peaches, strawberries, etc.
The flavour or product which determines the character of the Charlotte
should always be referred to on the menu, thus: _Charlotte Russe à
l’Orange_ or _Charlotte Russe aux Fraises_, etc.
2638—CREAMS
Cold creams, served as entremets, belong to two very distinct classes:
(1) _Cooked Creams_, which are, in short, but a variety of custard.
(2) _The Creams derived from natural, fresh cream_, whipped and
sugared, the generic type of which is Chantilly cream.
_Cooked Creams_ are prepared either in special little pots, in small
silver or porcelain bowls, or in moulds. Those prepared in moulds are
turned out when they are quite cold, and are called “Crèmes renversées”
to distinguish them from the first two kinds which are always served in
the utensil in which they have cooked.
For all that, the term “Crème renversée” has grown somewhat obsolete,
and the modern expression for this kind of custards is “Crème moulée.”
_Crème au Caramel_ represents a perfect type of this class.
The custards served in their cooking-receptacles are more delicate than
the others, because their preparation does not demand such a large
quantity of eggs; but they are only served in the home, like English
custard. For a stylish luncheon or dinner, moulded custards (Fr.
crèmes moulées) are best.
2639—CRÈME A LA VANILLE, MOULÉE
Boil one quart of milk containing one-half lb. of sugar; add a stick of
vanilla, and let the latter infuse for twenty minutes. Pour this milk,
little by little, over three eggs and eight yolks, previously whisked
in a basin, and whisk briskly the while. Pass the whole through a fine
sieve; let it rest for a moment or two; then completely remove all the
froth lying on its surface, and pour the preparation into buttered
moulds or into vases specially made for this purpose. Set to poach in a
_bain-marie_, in a moderate oven, keeping lids on the utensils.
Not for one moment must the water in the _bain-marie_ boil while the
poaching is in progress; for the air contained by the preparation would
then become over-heated, and the result would be an infinity of small
holes throughout the depth of the custard, which would greatly mar its
appearance.
As a matter of fact, the custard should poach, that is to say,
coagulate, as the result of the surrounding water being kept at a
constant temperature of 185° F. As soon as it is poached, let the
custard cool.
When it is poached in the utensils in which it is served, one egg and
eight yolks per quart of milk will be found sufficient. The utensils
should be carefully wiped and dished on a napkin.
If the custard is to be turned out, carefully overturn the mould upon a
dish, and pull it off a few minutes later. Moulded and potted custards
admit of all the flavourings proper to entremets; but those which
suit them best are vanilla, almond milk, almond and filbert _pralin_,
coffee, chocolate, etc. Unless used in the form of very concentrated
essences, fruit flavours are less suited to them.
2640—CRÈME AU CARAMEL
_Clothe_ the bottom and sides of a mould with sugar cooked to the
_golden-caramel_ stage, and fill it up with a vanilla-flavoured,
moulded-custard preparation. Poach and turn it out as directed.
2641—CRÈME A LA VIENNOISE, MOULÉE
This is a custard with caramel, but instead of _clothing_ the mould
with the latter, it is dissolved in the hot milk. The custard should be
treated exactly like the vanilla-flavoured kind.
2642—CRÈME A LA FLORENTINE
Make a preparation of _pralin_-flavoured custard with caramel and poach
it.
When it is quite cold, turn it out on a dish; decorate it with
Kirsch-flavoured Chantilly cream, and sprinkle its surface with chopped
pistachios.
2643—CRÈME A L’OPÉRA
Poach, in an ornamented border-mould, a preparation of
_pralin_-flavoured custard. When it is turned out, garnish its midst
with a dome of Chantilly cream, aromatised with _pralined_ violets.
Upon the border set a crown of fine strawberries, macerated in a
Kirsch-flavoured syrup, and cover with a veil of sugar cooked to the
_large-crack_ stage.
=Cold Creams with a Whisked-Cream Base.=
2644—CRÈME A LA CHANTILLY
Take some fresh and somewhat thick cream, and whisk it until it
is sufficiently stiff to span the members of the whisk. Add to it
eight oz. of powdered sugar per quart of cream, and flavour with
vanilla or fruit essence.
Whatever be the purpose of this cream, it should, if possible, be
prepared only at the last moment.
2645—CRÈME AUX FRUITS A LA CHANTILLY
The constituents for this preparation are a purée of the selected fruit
and Chantilly cream, in the proportion of one-third of the former to
two-thirds of the latter.
The quantities of sugar and kind of flavour vary according to the
nature of the fruit.
It is served either as an entremet garnish, or alone in a bowl, with
a decoration of the same cream, laid by means of a piping-bag fitted
with a small even or grooved pipe. Send some lady’s-finger biscuits
separately.
2646—CRÈME CAPRICE
Take some Chantilly cream, and add to it one-quarter of its bulk
of roughly broken-up meringues. Put the preparation in an iced
_Madeleine-mould_, lined with white paper; seal up thoroughly; string
tightly, and keep the utensil in ice for two hours.
Turn out when about to serve; remove the paper; and decorate, by means
of a piping-bag fitted with a grooved pipe, with Chantilly cream,
tinted pink with strawberry and raspberry juice.
2647—BRISE DU PRINTEMPS
Take some violet-flavoured, slightly-iced Chantilly cream, and set in
small dessert-dishes, by means of a spoon.
2648—NUÉES ROSES
Take some Chantilly cream, aromatised with vanilla-flavoured strawberry
purée, and dish it in small dessert-dishes, by means of a spoon.
2649—FLAMRI
Boil one pint of white wine and as much water, and sprinkle in it
eight oz. of small semolina. Cook gently for twenty-five minutes. Then
add to the preparation two-thirds lb. of powdered sugar, a pinch of
table-salt, two eggs, and the whites of six, beaten to a stiff froth.
Pour it into moulds with buttered sides; set these to poach in the
_bain-marie_, and leave them to cool. Turn out, and coat with a purée
of raw fruit, such as strawberries, red-currants, cherries, etc.,
reasonably sugared.
2650—JELLIES
From the standpoint of their preparation, jellies are of two kinds:
(1) wine- or liqueur-flavoured jellies; (2) fruit jellies. But their
base is the same in all cases, _i.e._, gelatine dissolved in a certain
quantity of water.
The gelatine should be extracted from calf’s foot, by boiling the
latter; but, although this is the best that can be obtained, the
means of obtaining it are the most complicated. The gelatine bought
ready-made may also be used in the quantities given below.
2651—CALF’S-FOOT JELLY
Take some fine soaked and _blanched_ calves’ feet, and set them to cook
in one and three-quarters pints of water apiece. Skim as thoroughly
as possible; cover, and then cook very gently for seven hours. This
done, strain the cooking-liquor and clear it of all grease; test its
strength, after having cooled a little of it on ice; rectify it if
necessary with sufficient filtered water, and once more test it by
means of ice.
Per quart of calf’s-foot jelly, add eight oz. of sugar, a mite of
cinnamon, half the rind of an orange and lemon, and all their juice.
For the clarification, proceed as directed hereafter.
2652—JELLY WITH A GELATINE BASE
Dissolve one oz. of strong gelatine in a quart of water. Add
one-half lb. of sugar, one-sixth oz. of coriander, and the zest and
juice of half a lemon and of a whole orange; boil, and then let the
preparation stand for ten minutes away from the fire.
Whisk one and a half egg-whites in a very clean saucepan, together with
a port wine-glassful of white wine, and pour the cleared syrup, little
by little, over the egg-whites, whisking briskly the while. Set the
saucepan on the fire, and continue whisking until the boil is reached;
then move the utensil to a corner of the stove, and keep the jelly only
just simmering for one-quarter of an hour.
At the end of that time the clarification is completed; strain the
jelly through a woollen bag, placed over a very clean bowl, and, if the
jelly is turbid after the first time of straining, strain it again and
again until it becomes quite clear. Let it almost cool before adding
any flavour.
_The Flavouring._—Whether the jelly be prepared from calves’ feet or
from gelatine, the above preparation is naught else than a cohered
syrup, to which the addition of some flavour lends the character of
a jelly. The complementary ingredients for jellies are liqueurs, good
wines, and the juice of fruit; and the quantity of water prescribed
should be so reduced as to allow for the ultimate addition of the
liquid flavouring.
Thus, every jelly of which the flavour is a liqueur ought to be
prepared with only nine-tenths of a quart of water; and the remaining
one-tenth of the measure is subsequently added in the form of Kirsch,
Maraschino, Rum, or Anisette, etc.
_A jelly flavoured with a good wine_, such as Champagne, Madeira,
Sherry, Marsala, etc., should contain only seven-tenths of a quart of
water and three-tenths of a quart of the selected wine.
In the case of _fruit jellies_, the procedure differs in accordance
with the kind of fruit used.
For _red-fruit jellies_, prepared from strawberries, raspberries,
red-currants, cherries, and cranberries, these fruits, which should be
very ripe, are rubbed through a sieve, and combined with one-tenth to
three-tenths of a quart of water per lb., according as to whether the
fruit be more or less juicy.
This done, filter the resulting juice, and add it to the jelly in
the proportion of one part of the former to two parts of the latter.
The jelly should therefore be twice as strong as for the previous
preparation, in order that it may remain sufficiently consistent in
spite of the added juice.
When the fruit is too juicy, rub it through a sieve; let the juice
ferment for a few hours, and only filter the clear juice which results
from the fermentation.
_Aqueous-fruit jellies_, prepared from grapes, oranges, lemons, and
tangerines, are made in the same way. The filtering of these fruit
juices is easily done, and, except for the grapes, they need not be set
to ferment.
When these fruits are not quite ripe, their juices may be added to the
jelly even before the clarification—a procedure which helps to modify
their acidity. The apportionment of the fruit juices to the jelly is
practically the same as that of the red-fruit juices.
_Stone-fruit_, such as apricots, peaches, nectarines, plums, etc.,
are often used as jelly garnishes, but seldom serve as the flavouring
base of a jelly. Whenever they are treated in this way, they are first
plunged in boiling water, that they may be peeled; they are then
poached and left to cool in the syrup which goes towards preparing the
jelly.
This jelly, after it has been clarified and three-parts cooled, should
have a little Kirsch or Maraschino added to it, that its fruit flavour
may be intensified.
2653—THE GARNISH AND ACCOMPANIMENTS OF JELLIES
As a rule, jellies are served plain. Sometimes, however, they are
garnished with variously-shaped, stewed fruits, symmetrically
distributed in the jelly, with their colours nicely contrasted.
A jelly prepared in this way is called a “Suédoise of fruit.”
2654—GELÉES RUBANNÉES
These are differently-flavoured and differently-coloured jellies
moulded in alternate layers, even and equally thick.
They are generally served without garnish.
2655—JELLIES A LA RUSSE
These are ordinary jellies which are whisked over ice until they begin
to set. They are then speedily moulded. By skilfully mixing two or
three of these jellies, of different shades and flavours, at the moment
of moulding, very effective “Marbled Jellies” are obtained.
2656—JELLIES A LA MOSCOVITE
These are ordinary jellies, poured into tightly-closing moulds, the
sealing of which is ensured by a thread of butter, laid round the
edges of the lids. The moulds are then surrounded with broken ice,
mixed with five lb. of freezing salt and eight oz. of saltpetre per
twenty-five lb. of ice.
The cold produced by the salted ice causes a frosted coat to form round
the jelly, the effect of which is exceedingly pretty. But the moulds
should be withdrawn from the ice as soon as the frosted coat is formed
and the jelly is set; for a longer sojourn in the cold would transform
the jelly into an uneatable block of ice.
N.B.—Modern methods have greatly simplified the dishing and serving of
jellies. They are now dished in special silver bowls or deep dishes,
and they are not, as a rule, moulded. The bottom of these utensils is
sometimes decked with stewed fruit or _macédoines_ of fruit which are
covered with the jelly; and, as the latter is served in the utensil
itself, the quantity of gelatine may be reduced, and greater delicacy
is the result.
2657—PAINS DE FRUITS
These “pains” are made in ordinary Charlotte moulds.
_Clothe_ the mould with a fairly thick coat of jelly, in keeping with
the flavour of the fruit used, which may be apricots, strawberries,
red-currants, cherries, peaches, etc. Fill up the mould with a
preparation, made as for a fruit Bavarois, but without cream.
The amount of gelatine used should therefore be reduced.
2658—COLD PUDDINGS
Cold puddings have a great deal in common with Bavarois and, more
often than not, these two kinds of sweets have the same base. Their
distinguishing difference lies in the fact that Bavarois are generally
served without a garnish or sauce, whereas puddings always have either
one or the other, and sometimes both.
The sauces for puddings are those given at the beginning of this
chapter.
Their garnishes always consist of fruit, and the latter is either
stewed and served separately, or it is candied and combined with the
pudding paste.
2659—PUDDING A LA BOHÉMIENNE
Make some very small pancakes, and garnish them with a _salpicon_ of
candied fruits and currants swelled in tepid water, cohered with some
fairly stiff, apple purée. Close up the pancakes to the shape of balls
or rectangles, and set them in a buttered border-mould. Fill up the
mould with a moulded-custard preparation (No. 2639), containing a good
proportion of whole eggs, and poach in a _bain-marie_.
Leave the whole to cool in the mould; turn out at the last moment, and
coat the pudding with a _sabayon_, flavoured according to fancy.
2660—PUDDING DIPLOMATE
Decorate the bottom of an oiled deep Bavarois-mould with pieces
of candied fruit. Fill up the mould with alternate layers of
vanilla-flavoured Bavarois preparation and “lady’s-finger-biscuits,”
saturated with Kirsch. On each layer of biscuit sprinkle some
currants and raisins swelled in tepid water, and here and there set a
tablespoonful of apricot jam.
Let the contents of the mould set in the cool or on ice, and turn out
just before serving.
2661—PUDDING DIPLOMATE AUX FRUITS
Prepare the pudding as above, but spread a few extra layers of fresh
fruit in the mould, such as very ripe pears, peaches, apricots,
etc., all peeled, cut into thin slices, and previously macerated
with powdered sugar and half a port wine-glassful of either Kirsch,
Maraschino, or Anisette, etc.
When the pudding is turned out, surround its base with some very cold
stewed fruit the same as one of the kinds used inside the pudding, or
some stewed, mixed fruit.
2662—PUDDING MALAKOFF
Prepare (1) a gelatinous English custard, combined with one pint of
very fresh, raw cream per quart; (2) a stew of apples and pears,
prepared as for an apple Charlotte; currants and sultanas, swelled in
tepid syrup; fresh splintered almonds; candied orange rind, cut into
dice; slices of stale biscuit, or lady’s-finger biscuits, saturated
with liqueur. Oil a Charlotte mould, and pour into it a layer of cream
half an inch thick. Upon this cream lay a thickness of biscuits,
copiously coated with marmalade, and sprinkle with raisins, almonds and
orange-rind dice.
Cover with a layer of cream; lay a second thickness of biscuits, and
proceed thus in the same order with a Kirsch-flavoured cold _sabayon_.
2663—PUDDING A LA NESSELRODE
To an English custard, prepared after No. 2397, add eight oz. of a
smooth, chestnut purée, and four oz. of currants and sultanas (swelled
in tepid water), and candied orange-rind and cherries, cut into dice;
these four products should be in almost equal quantities, and ought to
have been previously macerated in sweetened Madeira.
Add some Maraschino-flavoured, whipped cream to the preparation;
apportioning it as for a Bavarois.
Garnish the bottom and sides of a Charlotte mould with white paper;
pour the preparation into the mould; completely close the latter,
sealing the lid down with a thread of butter, and surround the utensil
with plenty of salted ice. When about to serve, turn out on a napkin;
remove the paper, and surround the base of the pudding with a crown of
fine, candied chestnuts, or balls of chocolate-iced, candied chestnut
purée.
N.B.—The English custard may be packed in the freezer, mixed with
whipped cream when it is almost congealed, and then placed in a mould.
2664—PUDDING A LA RICHELIEU
Rub some stewed prunes through a fine sieve, and add to the purée equal
quantities of very stiff, Kirsch-flavoured jelly and the reduced juice
of the prunes. Let a layer three-quarters of an inch thick, of the
preparation set on the bottom of a Charlotte mould. In the latter set
a smaller mould (tinned outside), filled with broken ice, and either
fitted with handles that can rest on the brim of the first mould, or
else sufficiently deep to be easily grasped and removed when necessary.
The space between the sides of the two moulds should measure about
three-quarters of an inch.
Fill up this space with what remains of the prune purée, thickened
with jelly; leave the preparation to set; withdraw the ice from the
little mould; pour some tepid water into the latter, that it may be
immediately detached from the surrounding, iced preparation.
Fill the space left by the withdrawn mould with some vanilla-flavoured
Bavarois preparation; leave to set, and turn out at the last moment on
a napkin.
2665—PUDDING OR “CRÈME REINE DES FÉES”
Prepare the whites of four eggs as for Italian _meringue_ (No. 2383),
and add to the sugar, while cooking, its bulk of quince jelly, and, at
the last moment, one and a half ounces of candied fruit, cut into dice,
_macerated_ in Kirsch and carefully drained. Set the _meringue_, in
shapes resembling large buttons, on a sheet of paper.
Boil in a utensil large enough to take the sheet of paper, four quarts
of water, containing two and a half lb. of sugar and one-quarter pint
of Kirsch. Slip the sheet of paper into this boiling syrup; withdraw it
as soon as it easily separates from the pieces of _meringue_; poach
the latter; drain them on a piece of linen and let them cool.
Meanwhile, make two Bavarois preparations; one white and
vanilla-flavoured, and the other pink and flavoured with Curaçao. In
these preparations the quantity of whisked cream should be twice as
much as for ordinary Bavarois, whereas the quantity of gelatine should
be reduced by half.
Set these preparations in even, alternate layers, in a slightly-oiled
iced-_Madeleine mould_, distributing the _meringues_ between each layer.
Cover the mould with a piece of paper and a lid, and keep it surrounded
by ice for two hours. When about to serve, turn it out on a napkin.
COLD FRUIT ENTREMETS.
=Apricots (Abricots).=
2666—ABRICOTS A LA PARISIENNE
Poach the halved apricots in vanilla-flavoured syrup. Cool them and
drain them; and reconstruct the apricots by joining the halves together
with a piece of vanilla ice-cream, the size of a walnut, in the centre.
Set these apricots upon some large overturned macaroons; cover with
vanilla-flavoured Chantilly cream, shaped like a cone and sprinkle with
fine filbert _pralin_.
2667—ABRICOTS A LA ROYALE
Take some fairly deep tartlet moulds, and set in them some fine, cold,
half-apricots, poached in vanilla-flavoured syrup. Fill up the tartlet
moulds with very limpid, Kirsch-flavoured jelly.
Prepare a shallow, _Génoise_ border, glazed with red-currant jelly,
cooked to the _small-thread_ stage, and sprinkle with chopped
pistachios.
Turn out the tartlets of apricot jelly and place them in a crown
over the border. Garnish the centre of the latter with chopped
anisette-flavoured pink jelly.
=Pine-apple (Ananas).=
2668—ANANAS GEORGETTE
Take a fine whole pine-apple, and hollow it out to within half an inch
of its outside all round and at the bottom. Put aside the slice cut
from the top, on which is the bunch of leaves.
Fill the inside with a Bavarois preparation made from pine-apple purée,
combined with the withdrawn pine-apple pulp, cut into thin slices,
and leave to set. Dish on a napkin, and return the top slice to the
pine-apple, that it may seem untouched.
2669—ANANAS A LA VIRGINIE
Proceed exactly as above, but replace the pine-apple Bavarois
preparation by a strawberry kind, combined, as before, with the pulp
withdrawn from the inside of the pine-apple, cut into dice.
2670—ANANAS A LA NINON
Line the sides of a _soufflé_ timbale with vanilla ice-cream, laying it
in an oblique strip from the edge of the utensil to the centre of the
bottom of the timbale. Upon this layer of ice-cream set two or three
rows of thin pine-apple slices, in such a way as to make the slices of
the last row project beyond the edge of the timbale.
In the centre of the mould build a pyramid of wild strawberries; cover
this with a raspberry purée, and sprinkle the latter with chopped
pistachios.
2670a—PINE-APPLE A LA ROYALE
Take a fresh pine-apple and cut a slice from its top, containing
the bunch of leaves. Withdraw the pulp from the inside, and leave a
thickness of about half an inch all round and on the bottom.
Fill it with a _macédoine_ of fresh fruit macerated in Kirsch; set it
in the middle of a crystal bowl; and surround the base with a crown
of fine Montreuil peaches, poached in a vanilla-flavoured syrup,
alternated by large strawberries, macerated in Kirsch.
Return the bunch of leaves to its place upon the pine-apple.
=Cherries (Cerises).=
2671—CERISES A LA DUBARRY
Line a flawn-ring with good, short paste; set it on a small round
baking-sheet; prick the paste on the bottom to prevent its blistering
while baking, sprinkle with powdered sugar, and garnish with fine,
stoned cherries, pressed snugly one against the other.
Bake the flawn in the usual way and let it cool.
When it is quite cold cover the cherries with Chantilly cream,
combined either with ordinary _pralin_ or with crushed macaroons.
Smooth the surface of the cream, as also the sides of the flawn; cover
it with macaroon powder, and then decorate by means of the piping-bag
with white and pink Chantilly cream.
2672—CERISES AU CLARET
Select some fine cherries; cut off the ends of their stalks, and set
them in a silver timbale. Pour sufficient sweetened Bordeaux wine
(flavoured with a mite of cinnamon) over them, to just cover them.
Close the timbale, and keep it on the side of the fire for ten minutes,
that the cherries may poach.
Let them cool in the syrup; drain the latter away; reduce it by a
third, and add, in order to thicken it slightly, one tablespoonful of
red-currant jelly per six tablespoonfuls of reduced syrup.
Serve the cherries quite cold, and some lady’s-finger biscuits
separately.
=Strawberries (Fraises).=
2673—FRAISES A LA CRÉOLE
Set some fine strawberries and an equal amount of pine-apple, cut into
dice, to macerate in powdered sugar and Kirsch.
Arrange a close crown of pine-apple slices, also macerated in Kirsch,
upon a tazza. In the middle of the crown build a pyramid of the
strawberries and pine-apple, and sprinkle with a Kirsch-flavoured syrup.
2674—FRAISES FEMINA
Select some fine strawberries; sprinkle them with sugar and
Grand-Marnier Curaçao, and leave them to macerate on ice for an hour.
When about to serve, spread on the bottom of a bowl or timbale a layer
of orange-ice (which should be combined with the macerating liqueur)
and set the strawberries thereon.
2675—FRAISES MARGUERITE
Set some wild strawberries to macerate in sugar and Kirsch. Drain them;
cohere them with an equal quantity of pomegranate sherbet; set them in
a silver timbale, already surrounded with ice; cover the strawberries
with Maraschino-flavoured Chantilly cream, and decorate with the
latter.
2676—FRAISES MARQUISE
Set in a timbale surrounded with ice some Chantilly cream, combined
with half its bulk of a purée of wild strawberries. Completely cover
this cream with fine, fair-sized selected strawberries (macerated with
Kirsch), rolled at the last minute in semolina sugar.
2677—FRAISES MELBA
Garnish the bottom of a timbale with vanilla ice-cream. Upon this
arrange a layer of choice strawberries, and cover the latter with a
thick, slightly-sugared, fresh raspberry purée.
2678—FRAISES NINA
Prepare the strawberries as directed under No. 2675, and cohere them
with pine-apple sherbet. Dish them as before in a timbale, and cover
them with some Chantilly cream, tinted pink by means of a red-capsicum
purée flavoured with ginger.
2679—FRAISES ROMANOFF
Macerate some fine strawberries with orange juice and Curaçao. Set them
in a timbale surrounded with ice, and cover them with Chantilly cream,
laid upon them by means of a piping-bag, fitted with a large, grooved
pipe.
2680—FRAISES WILHELMINE
Macerate some fine, large strawberries with Kirsch, powdered sugar,
and orange juice. Dish them in a timbale and serve a vanilla-flavoured
Chantilly cream separately.
2681—FRAISES LÉRINA
Take a small black melon of Carmes; open it by cutting out a
bung-shaped piece containing the stalk, and remove all its seeds. Then
cut out all the pulp, by means of a dessert-spoon, and sprinkle it with
powdered sugar.
Macerate the required number of strawberries in Lérina liqueur.
Garnish the inside of the melon with these strawberries and the
withdrawn pulp; close the melon by replacing the bung cut out at the
start, and keep in a refrigerator for two hours, surrounded by ice.
Dish on a napkin at the last moment.
2682—FRAISES “RÊVE DE BÉBÉ”
Select a fair-sized, very ripe pine-apple, cut off a slice of it at the
top and withdraw all its pulp without bursting the rind.
Prepare a square cushion of _Génoise_, about two inches thick; slightly
hollow it out towards its centre, that the emptied pine-apple may be
set upright upon it; and stick the cushion upon a dry-paste base, of
the same size and shape as the former. Glaze the _Génoise_ cushion with
pink fondant, decorate with “royale” glaze, and set a large strawberry
at each corner.
Slice half of the withdrawn pine-apple pulp, and macerate it with
Kirsch, Maraschino and sugar. Pound the remaining pulp and press it in
order to extract its juice.
Set to macerate with this pine-apple juice a sufficient quantity of
strawberries to three-parts fill the pine-apple.
When about to serve, fill the emptied pine-apple with successive and
alternate layers of pine-apple with Kirsch and strawberries; and,
between each layer, spread a coat of vanilla-flavoured, Chantilly cream.
Close the pine-apple with the slice cut off at the start, and set it
upright in the hollow of the cushion. Serve the preparation very cold.
2683—FRAISES A LA RITZ
Set some well-sugared and cooled strawberries in a timbale, and
cover them with the following preparation: rub half-pound of wild
strawberries through a sieve; add a little Melba sauce to the purée,
that it may acquire a pink tint; and then add the same quantity of very
stiff vanilla-flavoured Chantilly cream.
Thoroughly cool these strawberries before serving them.
2684—FRAISES CARDINAL
Set some fine, cooled strawberries in a timbale; coat them with Melba
sauce, or a purée of fresh raspberries, and sprinkle the latter with
splintered fresh almonds.
2685—FRAISES ZELMA KUNTZ
Set some fine, cooled strawberries in a timbale. Cover them with a
raspberry purée, combined with an equal quantity of Chantilly cream.
Decorate, by means of the piping-bag, with Chantilly cream, and
sprinkle with a powdered _pralin_ of filberts.
=Gooseberries (Groseilles vertes).=
2686—GOOSEBERRY FOOL
Poach one pound of green gooseberries in some thin syrup. When they
are cooked, thoroughly drain them; rub them through a sieve, and
collect the purée in a flat saucepan.
Work this purée on ice, and add the necessary amount of icing sugar to
it.
The amount of the icing sugar varies according to the acidity of the
fruit and the sweetness of the poaching-syrup.
Combine with the purée an equal quantity of very stiffly whipped cream;
set the preparation in the shape of a dome in a timbale: decorate its
surface, by means of a piping-bag, with Chantilly cream, and serve very
cold.
=Tangerines (Mandarines).=
2687—MANDARINES ALMINA
Cut a slice of the rind from the stem-end of the tangerines by means
of a round, even cutter, one inch in diameter. Then empty them, and
fill the rinds with a preparation of Bavarois with violets, combined
with crumbled lady’s-finger biscuits, sprinkled with Maraschino. Close
the tangerines with the slice cut off at the start; let them set in a
cool place, and, at the last moment, lay them on a dish covered with a
folded napkin.
2688—MANDARINES A LA CRÈME
Empty the tangerines, and fill their peels with a somewhat thick
tangerine Bavarois preparation, combined with a third of its bulk of
fresh, raw cream.
Place them in ice until they have to be served; dish them as directed
in the preceding recipe.
2689—MANDARINES EN SURPRISE
Proceed as for the oranges, but for the orange ice substitute tangerine
jelly.
=Oranges.=
2690—ORANGES AU BLANC-MANGE
Cut the oranges and empty them as directed in the case of tangerines.
Then fill them with French blanc-mange (No. 2625), and let it set.
Close the oranges with the slices cut off at the start, and dish them
on a napkin.
2691—ORANGES RUBANNÉES
Garnish the empty orange-rinds with regular layers of variously
coloured and flavoured blanc-manges, or with alternated fruit jellies.
When about to serve, quarter the oranges.
N.B.—These quartered oranges are sometimes used for the garnishing of
cold entremets.
2692—ORANGES EN SURPRISE
Cut a lateral slice from each orange, representing about one-fourth of
their height, and empty them. Garnish the peels with orange ice; cover
the latter with Italian _meringue_; set the garnished peels on broken
ice, lying on a tray, and set them in a sufficiently hot oven, to
quickly colour the _meringue_. On taking the oranges out of the oven,
close each with the slices cut from them at the start, in which are
stuck imitation leaves and stalks, made from pulled sugar. Dish them on
a napkin.
2693—ORANGES SOUFFLÉES EN SURPRISE
Empty the oranges as above; garnish the rinds with an orange _soufflé_
preparation, and cook the latter.
On taking the oranges out of the oven, cover the _soufflé_ with the
slices cut off at the start; dish the oranges on a napkin, and serve
them instantly.
=Peaches and Nectarines (Pêches et Nectarines).=
As nectarines may be prepared after the same recipes as peaches, there
is no need to give special recipes for the former.
2694—PÊCHES AIGLON
After having peeled the peaches, poach them in a vanilla-flavoured
syrup, and leave them to cool therein. Drain them, dish them upon
a layer of vanilla ice-cream, spread in a false-bottomed silver
timbale, the inner compartment of which contains broken ice. Sprinkle
crystallised violets over the peaches; set the timbale on a block of
ice, carved to represent an eagle, and cover the whole with a veil of
spun sugar.
2695—PÊCHES A L’AURORE
Poach the peeled peaches in a Kirsch-flavoured syrup, and let them cool
there. Drain them; dish them in a silver timbale, upon a layer of “iced
mousse with strawberries,” and coat the whole with a Curaçao-flavoured
_sabayon_.
2696—PÊCHES ALEXANDRA
Poach the peaches in a vanilla-flavoured syrup and let them completely
cool. Dish them in a timbale surrounded by ice containing on its bottom
a layer of vanilla ice-cream, covered with a strawberry purée. Sprinkle
the peaches with white and red rose-petals, and veil the whole with
spun sugar.
2697—PÊCHES CARDINAL
Poach the peaches in vanilla-flavoured syrup, and, when they are quite
cold, dish them in a timbale. Cover them with a very red, sweetened,
raspberry purée, flavoured with Kirsch, and sprinkled with very white,
splintered fresh almonds.
2698—PÊCHES DAME-BLANCHE
Poach the peaches in vanilla-flavoured syrup. When they are cold, set
them in a timbale upon a layer of vanilla ice-cream, covered with thin
slices of pine-apple macerated in Maraschino and Kirsch.
Between each peach, and in every crevice, put some balls of Chantilly
cream, laid by means of a piping-bag, fitted with a grooved pipe.
2699—PÊCHES MELBA
Poach the peaches in vanilla-flavoured syrup. Dish them in a timbale
upon a layer of vanilla ice-cream, and coat them with a raspberry purée.
2700—PÊCHES PETIT-DUC
Prepare the peaches as under No. 2698, but use small heaps of
red-currant jelly instead of balls of cream.
2701—PÊCHES A LA SULTANE
Poach the peaches in vanilla-flavoured syrup, and let them cool.
Dish them in a timbale upon a layer of pistachio ice, and coat them
with very cold, thickened syrup, flavoured with rose essence.
Veil the whole with spun sugar, and set the timbale upon a block of ice.
2702—PÊCHES AU CHATEAU-LAFFITE
Scald the peaches; peel them, and cut them in two.
Poach them in sufficient Château-Laffite wine to cover them, and sugar
the wine to the extent of ten oz. of sugar per bottle.
Leave them to cool in the syrup, and dish them in a silver timbale.
Reduce the wine by three-quarters; thicken it with a little
raspberry-flavoured, red-currant jelly.
When this syrup is quite cold, sprinkle the peaches with it.
2703—PÊCHES A L’IMPÉRATRICE
Cut the peaches in two; poach them in a vanilla-flavoured syrup, and
let them cool. Then drain and dry them; garnish the cut side of each
of the half-peaches with enough vanilla ice-cream to give them the
appearance of whole fruit. Coat the peach-side of each with some stiff
apricot sauce, and roll them in _pralined_ splintered almonds.
Dish these peaches upon a cushion of _Génoise_, saturated with Kirsch
and Maraschino, set upon a dry-paste base, and glazed with raspberry
glaze.
Veil the whole with spun sugar.
2704—PÊCHES ROSE-CHÉRI
Poach the peaches in vanilla-flavoured syrup, and let them cool. Dish
them in a timbale; cover them with a purée of pine-apple with Clicquot,
and serve very cold.
2705—PÊCHES ROSE-POMPON
Scald and peel some fine peaches; poach them in vanilla-flavoured
syrup, and let them cool. Stone them without opening or breaking them
overmuch, and in the place of the stone, put some very firm vanilla
ice-cream.
Set these reconstructed peaches in a silver timbale, upon a layer of
raspberry ice; cover them with _pralined_ Chantilly cream; and before
serving put them for thirty minutes in the refrigerator.
At the last moment, veil the timbale with pink, spun sugar.
=Pears (Poires).=
2706—POIRES ALMA
Peel the pears and poach them in a syrup made from one quart of water,
one-half pint of port wine, eight ounces of sugar, and the _blanched_
and chopped _zest_ of an orange. Cool: dish them in a timbale; sprinkle
them with powdered _pralin_, and serve a Chantilly cream at the same
time.
2707—POIRES CARDINAL
Poach the pears in a vanilla-flavoured syrup, and then proceed as
directed under No. 2697.
2708—POIRES A LA CARIGNAN
Evenly turn some very fine dessert pears, and cook them in a
vanilla-flavoured syrup; keeping them fairly firm. Drain them on a dish
and let them cool. This done, trim them flat at their base, and empty
them from underneath by means of a root spoon, after having outlined
the circumference of the opening with an even round cutter.
Fill them with a preparation of “Bombe au chocolat praliné” (see Bombe,
No. 2826).
Close them up with a little roundel of _Génoise_, stamped out by means
of the same cutter as that used above.
Set the pears on a tray; coat them speedily with apricot jam cooked
to the _small-thread_ stage; glaze them with chocolate fondant, and
keep them for three hours in a very cold refrigerator. Meanwhile,
prepare as many small _Génoise_ squares as there are pears; and make
them one-quarter inch wider than the diameter of the pears. Saturate
these square bases with Anisette, and by means of a little apricot jam
cooked to the _small-thread_ stage, stick each of them on to very thin,
dry-paste bases of the same size. Coat these prepared bases with the
same apricot jam, and garnish them all round, as also their uncovered
corners, with _pralined_ splintered almonds.
When about to serve, take the pears out of the refrigerator, set them
on these bases: stick into each a stalk and a leaf, made from pulled
sugar; and dish on a napkin.
N.B.—Each pear should be cut vertically into two, three, or four
pieces, subject to its size.
2709—POIRES FÉLICIA
Poach some quartered William pears in vanilla-flavoured syrup and let
them cool. Cook also, in a pink syrup, some very small halved pears.
Dish the quarters in the middle of a border of Viennese cream
(No. 2641) laid out upon a dish. Cover them with a pyramid of
vanilla-flavoured Chantilly cream, and sprinkle its surface with
crushed, red pralines.
Surround the cream border with the pink half-pears.
2710—POIRES A LA FLORENTINE
Fill an oiled border-mould with a semolina Bavarois preparation, and
let it set. Turn it out at the last moment, and garnish the middle of
the border with stewed pears, cohered by means of a vanilla-flavoured
apricot purée.
2711—POIRES HÉLÈNE
Poach the pears in vanilla-flavoured syrup and let them cool.
When about to serve, dish them in a timbale upon a layer of vanilla
ice-cream, sprinkled with crystallised violets.
Serve a hot, chocolate sauce separately.
2712—POIRES MARQUISE
Cook the pears in a vanilla-flavoured syrup, and drain them that they
may cool. This done, coat them again and again with some very stiff
raspberry-flavoured red-currant jelly, and sprinkle them instantly with
chopped, burnt almonds.
Set the pears on a “Diplomatic Pudding,” made in a manqué mould, and
turned out on a round dish. Surround the base of the pudding with a
border of apple-jelly _croûtons_, neatly cut to triangular shapes.
2713—POIRES MARY-GARDEN
Cook the pears in syrup; cool them, and dish them on a timbale, upon
a Melba sauce, combined with half-sugared cherries, softened in tepid
water for a few minutes.
Decorate the pears with Chantilly cream.
2714—POIRES MELBA
Poach the pears in a vanilla-flavoured syrup, and proceed as directed
under No. 2699.
2715—POIRES PRALINEES
Stew the pears and let them cool. Set them in a timbale, and coat with
some Frangipan cream, thinned by means of a little raw cream.
Between each pear, set a well-moulded tablespoonful of Chantilly cream,
and cover the whole with _concassed_-almond _pralin_.
Serve a cold or hot chocolate sauce at the same time.
2716—POIRES A LA RELIGIEUSE
Stew the pears in a vanilla-flavoured syrup; cool them, and dish them
in a shallow porcelain timbale equal in depth to the length of the
pears.
Cover them with a somewhat thin chocolate Bavarois preparation, and
place the whole for two hours in the refrigerator before serving.
2717—POIRES AU RHUM
Stew the pears and set them in a timbale.
Thicken the syrup with arrowroot, colour it faintly with pink; flavour
it with rum; pour it over the pears, and let them cool.
N.B.—These pears may also be served hot, after the same recipe; except
that the rum is poured over the pears, hot, at the last moment, and set
alight at the table.
2718—POIRES A LA REINE EMMA
Mould a Flamri preparation in an even border-mould, decorated with
candied fruit. Set this to poach, and, when it is cold, turn it out on
a round dish.
In the middle set a pyramid of quartered pears, stewed in a
vanilla-flavoured syrup; coat the quarters with Frangipan cream,
combined with a quarter of its bulk of crushed, dry macaroons, and with
double its volume of very stiff Chantilly cream.
Decorate the top, by means of a piping-bag, with Chantilly cream; and
serve some Kirsch-flavoured apricot sauce separately.
=Apples.=
2719—POMMES A LA ROYALE
Peel some small apples, core them by means of a tube-cutter, and poach
them in vanilla-flavoured syrup. When they are quite cold, coat them
with red-currant jelly, and dish them in a circle, each upon a tartlet
of blanc-mange. Garnish their midst with chopped Maraschino jelly.
=Various Cold Sweets (Entremets).=
2720—BISCUIT A LA REINE
Cook, in a manqué mould, a Savoy-biscuit preparation, and let it cool.
With a little apricot jam, cooked to the _small-thread_ stage, stick
this biscuit on a dry-paste base; saturate it with cold syrup,
flavoured with Kümmel, and by means of a piping-bag decorate it all
round and on its edges with royale icing.
Turn out upon it a Bavarois with Maraschino, moulded in a Richelieu
mould of proportionate size.
2721—CROÛTE A LA MEXICAINE
Cut some slices three inches long by one-third inch thick from a stale
_Génoise_. Coat them with a Condé _pralin_, and dry them in a moderate
oven.
Set these croûtes in a crown on a round dish, and garnish their midst
with a rocky pyramid of plombière ice, projecting above them.
2722—DIPLOMATE AUX FRUITS
Prepare (1) a base of _Génoise_ with fruit, glazed with apricot jam,
cooked to the _small-thread_ stage; (2) a Bavarois with fruits.
Turn out the latter upon the former, and surround the whole with stewed
fruit of the same kind as those used for the Bavarois.
2723—ILE FLOTTANTE
Take a stale Savoy biscuit, and cut it into thin slices.
Saturate the latter with Kirsch and Maraschino, coat them with apricot
jam, and sprinkle the latter with currants and chopped almonds. Put the
slices one upon the other, in suchwise as to reconstruct the biscuit,
and coat the latter with a layer of sweetened and vanilla-flavoured
Chantilly cream.
Sprinkle the cream with splintered pistachios and currants; set the
whole on a tazza, and surround it with vanilla-flavoured English
custard, or raspberry syrup.
2724—MILK JUNKET
Gently heat one quart of milk. When it has reached 95° F. take it off
the fire; add two and one-half oz. of sugar to it; flavour it as fancy
may suggest; put into it six drops of russet-apple essence (or two
pastils of russet-apple essence, dissolved in six drops of water); pour
it into a timbale, and serve it very cold.
N.B.—This very delicate and simple entremet is little else, indeed,
than flavoured and sweetened milk, caused to set by the combined
agencies of heat and russet-apple essence.
2725—MACÉDOINE OF COOLED FRUIT
Take some fresh fruit of the season, such as ripe William pears and
peaches, peeled and sliced apricots and bananas, and add to it some
small or large strawberries, raspberries, white- and red-currants;
skinned, fresh almonds, etc.
Set these fruits in a timbale surrounded by ice, mixing them well
together; sprinkle them with a syrup at 30° (saccharom.), flavoured
with Kirsch or Maraschino, and let them _macerate_ for an hour or two;
taking care to toss them from time to time.
2726—EUGENIA: ITALIAN CREAM
Select some very ripe Eugenia; peel, slice, and set to macerate in a
bowl, with Maraschino-flavoured syrup.
Set the fruit in a timbale, upon a layer of vanilla ice-cream; decorate
them on top with Chantilly cream, and sprinkle the latter with
crystallised violets.
2727—MARQUISE ALICE
Prepare a _pralin_-flavoured Bavarois in a manqué mould: garnish the
inside with lady’s-finger biscuits, saturated with Anisette.
Turn it out on a dish, and completely cover it with an even coat of
very stiff, sweetened and vanilla-flavoured Chantilly cream.
On top, lay some parallel lines of red-currant jelly, by means of the
piping-bag; and then cut these lines at right angles, with the point
of a small knife. Surround the base with small puff-paste triangles,
coated with “_Pralin a Condé_,” dried in the oven.
2728—MELON A L’ORIENTALE
Take a melon that is just ripe; make a circular incision round its
stalk, and remove the resulting bung. Get rid of the seeds and withdraw
the pulp by means of a silver spoon. Cut the pulp into dice.
Copiously sprinkle the inside of the melon with icing-sugar and fill
it up with wild strawberries and the pulp dice, spread in alternate
layers, sprinkled with sugar. Complete with one-sixth pint of Kirsch;
close the melon with the excised bung, seal the joint with a thread of
butter, and keep the melon in the cool for two hours.
Dish it on a napkin, and serve _gaufrettes_ at the same time.
2729—MELON FRAPPE
Select two very ripe, medium-sized melons, and, with the entire pulp
of one of them, cleared of all the rind and seeds and rubbed through
tammy, prepare a Granité after No. 2930.
Cut the other melon round the stalk and open it. Completely remove the
seeds; and, by means of a silver spoon, withdraw the pulp piecemeal,
and set it to _macerate_ on ice with a little sugar and one of the
following wines or liqueurs: Port, Curaçao, Rum, Kirsch or Maraschino.
Keep the emptied rind for thirty minutes in a refrigerator.
When about to serve, set the emptied melon on a small block of
fancifully carved ice, and fill it up with the Granité and the
_macerated_ pulp spread in alternate layers. When the melon is full,
return the excised bung to its place.
N.B.—This melon is served, by means of a spoon, upon iced plates, and
it often takes the place of ices at the end of a dinner.
2730—MELON EN SURPRISE
Empty the melon as above, and fill it with a _macédoine_ of fresh
fruits, combined with the withdrawn pulp of the melon, cut into
dice and cohered with a sugared and Kirsch-flavoured purée of wild
strawberries.
Close the melon and keep it in the refrigerator for two hours.
2731—GARNISHED MERINGUES
Join the _meringue_ shells together in couples, by means of some stiff
sugared and flavoured Chantilly cream or with some sort of ice, and
dish them on a napkin.
2732—MONT-BLANC AUX FRAISES
Add some small wild strawberries _macerated_ in cold, vanilla-flavoured
syrup and drained, to some very stiff Chantilly cream; the proportions
being four oz. of the former per quart of the latter.
Dish in the shape of a dome; surround the base with large strawberries,
rolled in beaten egg-whites and then in semolina sugar, and decorate
the surface with large and very red half-strawberries.
2733—MONT-BLANC AUX MARRONS
Cook some chestnuts in sweetened and vanilla-flavoured milk and rub
them through a sieve, over an overturned, even border-mould; in order
that the chestnut purée, falling in the form of vermicelli, may garnish
the mould naturally.
Fill up the mould with the purée that has fallen over the sides of the
mould; turn out the border on a dish, and in the midst set an irregular
and jagged mound of sugared and vanilla-flavoured Chantilly cream.
2734—MONT-ROSE
Prepare a Charlotte, Plombière in a shallow _Madeleine_ ice-mould.
Having turned out the Charlotte on a dish, cover it on top with
tablespoonfuls of Chantilly cream, combined with a purée of fresh
raspberries, and so shaped as to imitate a pyramidic rock.
2735—ŒUFS A LA NEIGE
Mould some ordinary _meringue_, by means of a spoon, to represent eggs;
and drop the mouldings into a sautépan containing some boiling sugared
and vanilla-flavoured milk. Turn the _meringues_ over in the milk, that
they may poach evenly, and, as soon as they are firm, drain them in a
sieve.
Strain the milk through muslin; add six egg yolks, and with it prepare
an English custard.
Set the egg-shaped _meringues_ on a tazza and cover them with the
prepared custard, kept very cold.
2736—MOULDED ŒUFS A LA NEIGE
Prepare the _meringues_ and the English custard as above; but to the
latter add five or six gelatine leaves soaked in cold water. Set the
egg-shaped _meringues_ in an oiled border-mould; cover them with the
very cold custard, which, however, should not have set; and let the
preparation set in the cool, or surrounded by ice.
2737—MOUSSELINES D’ŒUFS REJANE
By means of a piping-bag, fitted with an even pipe, lay some ordinary
_meringues_ upon sheets of white paper, in shapes resembling large
macaroons.
Slip the sheets of paper into boiling, sugared and vanilla-flavoured
milk, and withdraw the sheets of paper as soon as the _meringues_ sever
from them. Complete the poaching of the _meringues_, and drain them.
Set these _meringues_, two by two, in silver or porcelain egg-dishes;
place a fine, poached half apricot in the middle of each, and cover the
whole with a few teaspoonfuls of English custard.
2738—MOUSSELINE OF EGGS, MIMI
This is a preparation of ordinary Italian _meringue_, poached in a
_bain-marie_, in a caramel-_clothed_ mould. Let the contents get quite
cold before turning out, and serve some stewed, fresh fruit and an
English custard separately.
2739—RICE A L’IMPÉRATRICE
Make a vanilla-flavoured preparation of rice for entremets, using
the quantities of milk and sugar already prescribed. When the rice
is cooked, and somewhat cold, add to it four oz. of a _salpicon_ of
candied fruit and four tablespoonfuls of apricot jam, per one-half lb.
of raw rice. Then combine with it an equal quantity of Kirsch-flavoured
Bavarois preparation, or one pint of thick English custard and one pint
of whipped cream.
Let a layer of red-currant jelly set upon the bottom of a Bavarois
mould; then pour the above preparation into the latter and let the
whole set, either in the cool or surrounded by ice.
When about to serve, turn out on a napkin.
2740—RICE A LA MALTAISE
Prepare the rice with milk as above, but flavour it with orange rind,
and omit the apricot jam and the candied fruit _salpicon_. Combine with
it an equal quantity of orange Bavarois preparation; pour the whole
into a dome-mould, and let it set on ice. When about to serve, turn out
upon a round dish, and cover it with alternate rows of orange-sections,
skinned raw and macerated in a syrup flavoured with orange-rind.
2741—SUÉDOISE OF FRUIT
As I mentioned in my remarks upon the preparation of jellies, a
Suédoise of fruit is a jelly moulded in an aspic mould and garnished
with layers of stewed fruit, the colours and kinds of which should be
contrasted as much as possible.
2742—FRAISALIA TIMBALE
Prepare a timbale of Savarin paste in a Charlotte mould.
When it is baked and cooled, remove the crumb from its inside leaving a
thickness of half an inch on its bottom and sides; smear it thinly with
Kirsch-flavoured syrup, and return the timbale to the mould.
Now garnish it with alternate layers of vanilla-flavoured, Bavarois
preparation and wild strawberries, macerated in Kirsch. Let it set in
the cool, or surround the mould with ice. Turn out the timbale first
upon a plate; overturn it on a dish, and upon it set a pyramid of
vanilla-flavoured Chantilly cream. Stud the latter all over with small,
very red strawberries, or garnish it with large half-strawberries.
Surround the timbale with fine dice of strawberry jelly.
2743—TIVOLI AUX FRAISES
_Clothe_ an ornamented mould, fitted with a central tube, with a
thick coat of very clear, Kirsch-flavoured jelly. Fill the mould
with a Bavarois preparation, combined with plenty of wild strawberry
purée, and let its contents set. Turn it out, when about to serve, and
surround it with very clear, chopped, Kirsch-flavoured jelly.