A guide to modern cookery

coagulate, as the result of the surrounding water being kept at a constant temperature of 185° F. As soon as it is poached, let the custard cool. When it is poached in the utensils in which it is served, one egg and eight yolks per quart of milk will be found sufficient. The utensils should be carefully wiped and dished on a napkin. If the custard is to be turned out, carefully overturn the mould upon a dish, and pull it off a few minutes later. Moulded and potted custards admit of all the flavourings proper to entremets ; but those which suit them best are vanilla, almond milk, almond and filbert pralin, coffee, chocolate, etc. Unless used in the form of very concentrated essences, fruit flavours are less suited to them. 2640—CREME AU CARAMEL Clothe the bottom and sides of a mould with sugar cooked to the golden-caramel stage, and fill it up with a vanilla-flavoured, moulded custard preparation. Poach and turn it out as directed. 2641—CREME A LA VIENNOISE, MOULEE This is a custard with caramel, but instead of clothing the mould with the latter, it is dissolved in the hot milk. The custard should be treated exactly like the vanilla-flavoured kind. 2642—CREME A LA FLORENTINE Make a preparation of pralin-flavoured custard with caramel and poach it. When it is quite cold, turn it out ona dish; decorate it with Kirsch-flavoured Chantilly cream, and sprinkle its surface with chopped pistachios. 2643—CREME A L’OPERA Poach, in an ornamented border-mould, a preparation of pralin- flavoured custard. When it is turned out, garnish its midst with a — dome of Chantilly cream, aromatised with pra/ined violets. Upon the border set a crown of fine strawberries, macerated in a Kirschflavoured syrup, and cover with a veil of sugar cooked to the large-crack stage. COLD CREAMS WITH A WHISKED-CREAM BASE, 2644—CREME A LA CHANTILLY Take some fresh and somewhat thick cream, and whisk it until é it is sufficiently stiff to span the members of the whisk. Add — to it eight oz. of powdered sugar per quart of cream, and flavour with vanilla or fruit essence Whatever be the purpose of this cream, it should, if possible, be prepared only at the last moment. 2645—CREME AUX FRUITS A LA CHANTILLY The constituents for this preparation are a purée of the selected fruit and Chantilly cream, in the proportion of one-third of the former to two-thirds of the latter. The quantities of sugar and kind of flavour vary according to the nature of the fruit. It is served either as an entremet garnish, or alone in a bowl, with a decoration of the same cream, laid by means of a pipingbag fitted with a small even or grooved pipe. Send some lady’sfinger biscuits separately. 2 2646—CREME CAPRICE Take some Chantilly cream, and add to it one-quarter of its bulk of roughly broken-up meringues. Put the preparation in aa iced Madeleine-mould, lined with white paper ; seal up thoroughly; string tightly, and keep the utensil in ice for two hours. Turn out when about to serve; remove the paper; and decorate, by means of a piping-bag fitted with a grooved pipe, with Chantilly cream, tinted pink with strawberry and raspberry uice. 2647—BRISE DU PRINTEMPS Take some violet-flavoured, slightly-iced Chantilly cream, and set in small dessert-dishes, by means of a spoon. z. : 2648—NUEES ROSES Take some Chantilly cream, aromatised with vanilla-flavoured strawberry purée, and dish it in small dessert-dishes, by means of a spoon. 2649—FLAMRI Boil one pint of white wine and as much water, and sprinkle in it eight oz. of small semolina. Cook gently for twenty-five minutes. Then add to the preparation two-thirds lb. of powdered sugar, a pinch of table-salt, two eggs, and the whites of six, beaten to a stiff froth.