A guide to modern cookery

Drain them; sprinkle them with sugar, and dish them on a napkin. 2431—SYLVANA FRITTERS Hollow out some small round brioches, preserving the crusts for covers, and dip them in some thin, sugared and flavoured fresh cream. Then garnish them with a small fruit sa/pzcon with kirsch ; cover this with the reserved covers; dip them into thin batter, and fry them in plenty of hot fat. Drain them; dish them on a napkin, and sprinkle them with icing sugar. 2432—FRITTERS ‘‘A LA GRAND’MERE ” Spread upon a moistened tray a layer half inch thick of very reduced, stewed fruit. Cut it up according to fancy ; dip the pieces in batter (No. 234), and fry them in plenty of hot fat. On withdrawing the fritters from the fat, sprinkle them with icing sugar and set them to glaze in a fierce oven. 2433—REGINA FRITTERS Shape some lady’s-finger biscuits (preparation No. 2378) into large half-balls, one and a half inch in diameter; bake these in a moderate oven and cool them. Then hollow out these half-balls ; garnish them with apricot or some other jam ; join them in couples, and dip them so as to thoroughly soak them in some fresh cream flavoured with maraschino. Drain them; treat them @ 7anglazse with very fine bread-crumbs, and fry them in plenty of hot fat. Drain them; dish them on a napkin, and sprinkle them with icing sugar, 2434—MINION FRITTERS Proceed as above, but substitute for biscuit half-balls soft macaroons, saturated with kirsch syrup. For the rest of the operation, follow the procedure of No. 2433. 2435—FRITTERS A LA SUZON Make a preparation of “rice for entremets,” and spread it in a thin layer upon a tray,tocool. Divide it up into discs three and a half inches in diameter ; garnish the centre of these with a very stiff fruit salpzcon; roll the discs into balls, so as to enclose the salpicon ; dip these balls into thin batter, and fry them in plenty of hot fat. Drain them; dish them on a napkin, and sprinkle them with icing sugar, CHARLOTTES 2436—APPLE CHARLOTTE Copiously butter a quart Charlotte-mould. Garnish its bottom with heart-shaped croutons of bread-crumb, slightly overlapping one another ; and garnish its sides with rectangles of bread of exactly the same height as the mould, and also slightly overlapping one another. The croutons and the rectangles should be one-eighth inch thick, and ought to have been dipped in melted butter before taking their place in the mould. Meanwhile, quarter twelve fine russet apples; peel, slice, and cook them in a sautépan with one oz. of butter, two tablespoonfuls of powdered sugar, and half the rind of a lemon and a little cinnamon—both tied into a faggot. When the apples are cooked, and reduced to a thick purée, — remove the faggot of aromatics and add three tablespoonfuls of stewed apricots. Fill up the mould with this preparation, and remember to shape the latter in a projecting dome above the mould; for it settles in cooking. Bake in a good, moderate oven for from thirty to thirty-five minutes. 2437—CHARLOTTE DE POMMES, EMILE GIRET Prepare the Charlotte as directed above, but in a shallow mould, — When it is moulded on the dish, completely coat it with an even coat, half inch thick, of very fine "pastry cream" (No. 2401), and take care not to spoil the shape of the Charlotte. Sprinkle the cream copiously with icing sugar; then, with a red-hot iron, criss-cross the Charlotte regularly all round; pressing the iron upon the sugar-sprinkled cream. bd Surround the base of the Charlotte with a row of beads made by means of the piping-bag, from the same cream as that already used, 2438—VARIOUS CHARLOTTES