A guide to modern cookery

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 REGENCE 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 salpzcon 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 g 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 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. Decoraté 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,” “Beurré,” “Doyenné” or | other creamy pears; peel them; cut them into somewhat thick slices, and cook them in butter after the manner of Pommes a _ Charlotte. When the pears are well cooked, mix with them a quarter of their weight of apricot jam, and flavour with vanilla liqueur. 4 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 croutons, 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 vanillaflavoured syrup, keeping them somewhat firm. Proceed for the rest of the operation as directed under No. 2549. 2592—POMMES EN CHARLOTTE See No. 2436. 2503—POMMES A LA CHATELAINE