A guide to modern cookery

Dish the glazed crusts in a circle as already described. Pour into their midst a garnish consisting of equal parts of pipped, Malaga raisins, currants, and sultanas, swelled in tepid water and moistened with a Madeira-flavoured, apricot syrup. 2457—CROUTE A LA MARECHALE : Cut from a stale mousseline brioche, some triangles of the ¥ same thickness as the ordinary crusts. Coat them with Salmi — (No. 2352), and then set them on a tray; sprinkle them with sugar glaze, and dry the pratin in a moderate oven. Stick a fried-bread-crumb cushion, four inches high, on a dish, and surround it with a salpicon of pineapple, raisins, cherries, and sugared orange-rind, cohered with some stiff stewed apples, combined with a little apricot purée. Set the fralin-coated triangles upright alongside of the salpicon, and surround them with a border of half-pears, stewed in syrup, half their quantity being white and the other pink. On the top of the cushion, set a small pear, cooked in pink syrup, which fix with a small aigrette, surround the border of halfpears with a thread of apricot purée, flavoured slightly with vanilla, and serve a sauceboat of the same purée separately. 2458—CROUTE A LA NORMANDE Prepare the crusts as indicated under No. 2454, coat them with very stiffly stewed apples, and dish them in a circle. Garnish their midst with stewed apples, prepared as for « Charlotte, and upon the apples set a pyramid of quartered, white and pink apples, cooked in syrup. Cover with reduced apple syrup, thickened with a little very smooth stewed apples flavoured with Kirsch or old rum, © ‘ 2459—CROUTE A LA PARISIENNE Coat the crusts with Praliné, as explained under No. 2457, and dish them ina circle. In their midst set some thin slices of pineapple, the ends of which should rest upon the circle of crusts; in the middle, pour a garnish of various fruits, cohered with an apricot purée, flavoured with Madeira, and coat the circle of crusts with apricot syrup flavoured with Madeira. 2460—CROUTE AUX ABRICOTS AU MARASQUIN Cook some Savarin paste in buttered tartlet moulds. When these tartlets are cooked, hollow them out at the top, taking care to leave a somewhat thick border all round. Coat them inside with Praliné (No. 2352), and dry them in a moderate oven. Then garnish the centre of the tartlets with frangipan cream, combined with filbert pralin. Upon this cream set a stoned apricot poached in Maraschino. Surround the apricot with small, candied half-cherries, alternated with lozenges of angelica. Serve an apricot sauce, flavoured with Maraschino, separately. 2461—CROUTE VICTORIA Prepare a crust after No. 2456, and garnish the centre with candied cherries and glazed chestnuts, Serve an apricot sauce, flavoured with rum, separately, OMELETS. Sweet oomelets may be divided into four distinct classes, which are :— I. Liqueur omelets. 3. Souffléd omelets. 2. Jam omelets. 4. Surprise melets, OMELETS WITH LIQUEUR. 2462—Example: OMELET WITH RUM Season the omelet with sugar and a little salt, and cook it in the usual way. Set it on a long dish, sprinkle it with sugar and heated rum, and set a light to it on bringing it to the table. JAM OMELETS. 2463—Example: APRICOT OMELET Season the omelet as above, and, when about to roll it up, garnish it inside with two tablespoonfuls of apricot jam per six eggs. Set ona long dish; sprinkle with icing sugar, and either criss-cross the surface with a red-hot iron or glaze the omelet at the salamander. 2464—XMAS OMELET Beat the eggs with salt and sugar and add, per six eggs: two tablespoonfuls of cream, a pinch of orange or lemon rind, and one tablespoonful of rum. When about to roll up the omelet, garnish it copiously with mincemeat, set it on a long dish; sprinkle it with heated rum, and set it alight at the table. SOUFFLED OMELETS,