A guide to modern cookery

Proceed exactly as above, but replace the pine-apple Bavarois preparation by a strawberry kind, combined, as before, with the pulp withdrawn from the inside of the pine-apple, cut into dice. 2670—ANANAS A LA NINON Line the sides of a soufflé timbale with vanilla ice-cream, laying it in an oblique strip from the edge of the utensil to the centre of | the bottom of the timbale. Upon this layer of ice-cream set two or three rows of thin pine-apple slices, in such a way as to make the slices of the last row project beyond the edge of the timbale. In the centre of the mould build a pyramid of wild strawberries ; cover this with a raspberry purée, and sprinkle the latter with chopped pistachios. 2670a—PINE-APPLE A LA ROYALE Take a fresh pine-apple and cut a slice from its top, containing the bunch of leaves. Withdraw the pulp from the inside, and leave a thickness of about half an inch all round and on the bottom. Fill it with a macédotne of fresh fruit macerated in Kirsch; set it in the middle of a crystal bowl; and surround the base with a crown of fine Montreuil peaches, poached in a vanilla-flavoured syrup, alternated by large strawberries, macerated in ‘Kirsch. Return the bunch of leaves to its place upon the pine-apple. CHERRIES (CERISES). 2671—CERISES A LA DUBARRY Line a flawn-ring with good, short paste; sct it on a small round baking-sheet ; prick the paste on the bottom to prevent its blistering while baking, sprinkle with powdered sugar, and garnish with fine, stoned cherries, pressed snugly one against the other. Bake the flawn in the usual way and let it cool. When it is quite cold cover the cherries with Chantilly cream, combined either with ordinary pralin or with crushed macaroons. Smooth the surface of the cream, as also the sides of the flawn; cover it with macaroon powder, and then decorate by means of the piping-bag with white and pink Chantilly cream. 2672—CERISES AU CLARET Select some fine cherries ; cut off the ends of their stalks, and set them ina silver timbale. Pour sufficient sweetened Bordeaux wine (flavoured with a mite of cinnamon) over them, to just cover them. Close the timbale, and keep it on the side of the fire for ten’ minutes, that the cherries may poach. Let them cool in the syrup; drain the latter away; reduce it by a third, and add, in order to thicken it slightly, one tablespoonful of red-currant jelly per six tablespoonfuls of reduced syrup. Serve the cherries quite cold, and some lady’s-finger biscuits separately. STRAWBERRIES (FRAISES), 2673—FRAISES A LA CREOLE Set some fine strawberries and an equal amount of pine-apple, cut into dice, to macerate in powdered sugar and Kirsch. Arrange a close crown of pine-apple slices, also macerated in Kirsch, upon a tazza. In the middle of the crown build a pyramid of the strawberries and pine-apple, and sprinkle with a Kirschflavoured syrup. 2674—FRAISES FEMINA Select some fine strawberries ; sprinkle them with sugar and Grand-Marnier Curagao, and leave them to macerate on ice for an hour. When about to serve, spread on the bottom of a bowl or timbale a layer of orange-ice (which should be combined with the macerating liqueur) and set the strawberries thereon. 2675—FRAISES MARGUERITE Set some wild strawberries to macerate in sugar and Kirsch. Drain them; cohere them with an equal quantity of pomegranate sherbet ; set them in a silver timbale, already surrounded with ice; cover the strawberries with Maraschino-flavoured Chantilly cream, and decorate with the latter. 2676—FRAISES MARQUISE Set in a timbale surrounded with ice some Chantilly cream, combined with half its bulk of a purée of wild strawberries. Completely cover this cream with fine, fair-sized selected strawberries (macerated with Kirsch), rolled at the last minute in semolina sugar. 2677—FRAISES MELBA