A guide to modern cookery

In his book “ The Parisian Cook,” Caréme 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 smadl-crack stage. - Asa 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 darge-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 /arge-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 Bavaroise 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.