A guide to modern cookery

2664—PUDDING A LA RICHELIEU Rub some stewed prunes through a fine sieve, and add to the purée equal quantities of very stiff, Kirsch-flavoured jelly and the reduced juice of the prunes. Let a layer three-quarters of an inch ; thick, of the preparation set on the bottom of a Charlotte mould. In the latter set a smaller mould (tinned outside), filled with broken ice, and either fitted with handles that can rest on the brim © } of the first mould, or else sufficiently deep to be easily grasped _ and removed when necessary. The space between the sides of the two moulds should measure about three-quarters of an inch. Fill up this space with what remains of the prune purée, ai thickened with jelly ; leave the preparation to set; withdraw the ice from the little mould ; pour some tepid water into the latter, that it may be immediately detached from the surrounding, iced preparation. flavoured Bavarois preparation; leave to set, and turn out at the last moment on a napkin. . § Fill the space left by the withdrawn mould with some vanilla- cal 2665—PUDDING OR ‘‘ CREME REINE DES FEES” Prepare the whites of four eggs as for Italian meringue (No. 2383), and add to the sugar, while cooking, its bulk of quince jelly, and, at the last moment, one and a half ounces of candied fruit, cut into dice, macerated in Kirsch and carefully drained. Set the meringue, in shapes resembling large buttons, on a sheet of paper. Boil in a utensil large enough to take the sheet of paper, four quarts of water, containing two and a half lb. of sugar and onequarter pint of Kirsch. Slip the sheet of paper into this boiling syrup ; withdraw it as soon as it easily separates from the pieces of meringue; poach the latter; drain them on a piece of linen and let them cool. Meanwhile, make two Bavarois preparations; one white and vanilla-flavoured, and the other pink and flavoured with Curagoa. In these preparations the quantity of whisked cream should be twice as much as for ordinary Bavarois, whereas the quantity of gelatine should be reduced by half. Set these preparations in even, alternate layers, in a slightlyoiled iced-Madeletne mould, distributing the meringues between each layer. Cover the mould with a piece of paper and a lid, and keep it surrounded by ice for two hours, When about to serve, turn it out on a napkin. COLD FRUIT ENTREMETS. APRICOTS (ABRICOTS). 2666—ABRICOTS A LA PARISIENNE Poach the halved apricots in vanilla-flavoured syrup. Cool them and drain them ; and reconstruct the apricots by joining the halves together with a piece of vanilla ice-cream, the size of a walnut, in the centre. Set these apricots upon some large overturned macaroons; cover with vanilla-flavoured Chantilly cream, shaped like a cone and sprinkle with fine filbert pradzn. 2667—ABRICOTS A LA ROYALE Take some fairly deep tartlet moulds, and set in them some fine, cold, half-apricots, poached in vanilla-flavoured syrup. Fill up the tartlet moulds with very limpid, Kirsch-flavoured jelly. Prepare a shallow, Génozse border, glazed with red-currant jelly, cooked to the small-thread stage, and sprinkle with chopped pistachios. 3D2 Turn out the tartlets of apricot jelly and place them in a crown over the border. Garnish the centre of the latter with chopped anisctte-flavoured pink jelly. PINE-APPLE (ANANAS). 2668—ANANAS GEORGETTE Take a fine whole pine-apple, and hollow it out to within half an inch of its outside all round and at the bottom. Put aside the slice cut from the top, on which is the bunch of leaves. Fill the inside with a Bavarois preparation made from pineapple purée, combined with the withdrawn pine-apple pulp, cut into thin slices, and leave to set. Dish on a napkin, and return the top slice to the pine-apple, that it may seem untouched. 2669—ANANAS A LA VIRGINIE