A guide to modern cookery

Charlottes may be made with pears, peaches, apricots, &c., after the same procedure as that directed under No. 2436. The most important point to be remembered in their preparation is that the stewed fruit used should be very stiff; otherwise it so softens the shell of bread that the Charlotte collapses as soon as it is turned out. It is no less important that the mould should be as full as possible of the preparation used; for, as already explained, the latter settles in the cooking process, 2439—CREME A LA REGENCE Saturate halfa pound of “ Biscuits a la Cuiller” with Maraschino- Kirsch, and then dip them into a quart of boiled milk. Rub them through a silk sieve, and add eight eggs, ten egg-yolks, two-thirds pound of powdered sugar and a small pinch of table salt. Pour the whole into a shallow, Charlotte mould, and set to poach in a bain-marie for about thirty-five minutes, Let the mould rest for a few minutes ; turn out its contents on a dish and surround the base of the cream with a crown of stewed half-apricots, each garnished with a preserved cherry. Coat the whole with an apricot syrup, flavoured with Kirsch and Maraschino. 2440—CREME MERINGUEE Prepare some “Creme a la Régence ” as above, and poach it in a buttered deep border-mould. Poach ina dazu-marie ; turn out on a dish, and garnish the middle of the border with Italian meringue (No. 2383), combined with a salpicon of preserved fruit, macerated in Kirsch. Decorate the border by means of a piping-bag, fitted with a grooved pipe and filled with plain, Italian meringue, without the fruit ; and set to brown in a moderate oven. Serve an orange-flavoured, English custard separately. 2441 —VILLAGE CUSTARD Saturate five ounces of dry biscuits with Kirsch and Anisette, and set them in a deep dish in layers, alternated with coatings of stewed, seasonable fruit, such as pears, apples, etc. Cover the whole with the following preparation: one-half pound of powdered sugar mixed with eight eggs and the yolks of four, and 3A diluted with one and three-quarter pints of milk. Poach in a bain-marie, in the oven. 2442—CUSTARD PUDDING Custard pudding is a form of the English custard mentioned under No. 2397. The difference between the two is that for the former whole eggs are used instead of the yolks alone, and that it is prepared according to the second method only. The average quantities for the preparation are: Six eggs and six ounces of sugar per quart of milk. The custard is cooked in pie-dishes in a bain-marie, which should be placed in the oven or in a steamer. According as to whether the custard be required milky or thick, the number of eggs is either lessened or increased. In regard to the sugar, the guide should be the consumers’ tastes. If necessary, it may be suppressed altogether, and saccharine or glycerine may be used in its stead, as is customary for diabetic patients. Custard is generally flavoured with vanilla, but any other flavour suited to sweets may be used with it. PANCAKES. (See preparations No. 2403., 2443—CONVENT PANCAKES Pour into a buttered and hot omelet-pan some preparation A, sprinkle thereon some William pears, cut into small dice; cover the latter with some more preparation A; toss the pancake in order to turn it; sprinkle it with powdered sugar, dish it on a napkin and serve it burning-hot. 2444—GEORGETTE PANCAKES Proceed as for Convent pancakes, but substitute for pear-dice some very thin slices of pine-apple, macerated in Maraschino, 2445—GIL-BLAS PANCAKES Make the following preparation: work three ounces of best butter in a bow! until it acquires the consistence of a pomade. Mix therewith three ounces of powdered sugar, three tablespoonfuls of liqueur brandy, a piece of butter the size of a filbert, and a few drops of lemon juice.