A guide to modern cookery

Close them up with a little roundel of Génozse, stamped out by means of the same cutter as that used above. Set the pears on a tray; coat them speedily with apricot jam cooked to the small-thread stage; glaze them with chocolate fondant, and keep them for three hours in a very cold refrigerator. Meanwhile, prepare as many small Génoise squares as there are pears ; and make them one-quarter inch wider than the diameter of the pears. Saturate these square bases with Anisette, and by means ofa little apricot jam cooked to the small-thread stage, stick each of them on to very thin, dry-paste bases of the same size. Coat these prepared bases with the same apricot jam, and garnish them all round, as also their uncovered corners, with pralned splintered almonds. When about to serve, take the pears out of the refrigerator, set them on these bases: stick into each a stalk and a leaf, made from pulled sugar ; and dish on a napkin. N.B.—Each pear should be cut vertically into two, three, or four — pieces, subject to its size. 2709—POIRES FELICIA Poach some quartered William pears in vanilla-flavoured syrup and let them cool. Cook also, in a pink syrup, some very small halved pears. Dish the quarters in the middle of a border of Viennese cream (No. 2641) laid out upon a dish. Cover them with a pyramid of vanilla-flavoured Chantilly cream, and sprinkle its surface with crushed, red pralines. Surround the cream border with the pink half-pears. 2710—POIRES A LA FLORENTINE Fill an oiled border-mould with a semolina Bavarois prepara- — tion, and let it set. Turn it out at the last moment, and garnish the middle of the border with stewed pears, cohered by means of a vanilla-flavoured apricot purée. 2711—POIRES HELENE Poach the pears in vanilla-flavoured syrup and let them cool. When about to serve, dish them in a timbale upon a layer of vanilla ice-cream, sprinkled with crystallised violets, ] Serve a hot, chocolate sauce separately. 2712—POIRES MARQUISE Cook the pears in a vanilla-flavoured syrup, and drain them that they may cool. This done, coat them again and again with some very stiff raspberry-flavoured red-currant jelly, and sprinkle them instantly with chopped, burnt almonds. Set the pears on a “Diplomatic Pudding,” made in a manqué mould, and turned out on a round dish, Surround the base of the pudding with a border of apple-jelly crodtons, neatly cut to triangular shapes. 2713—POIRES MARY-GARDEN Cook the pears in syrup; cool them, and dish them on a timbale, upon a Melba sauce, combined with half-sugared cherries, softened in tepid water for a few minutes. Decorate the pears with Chantilly cream, 2714—POIRES MELBA Poach the pears in a vanilla-flavoured syrup, and proceed as directed under No. 2699. 2715—POIRES PRALINEES Stew the pears and let them cool. Set them in a timbale, and coat with some Frangipan cream, thinned by means of a little raw cream. Between each pear, set a well-moulded tablespoonful of Chantilly cream, and cover the whole with concassed-almond pradin. Serve a cold or hot chocolate sauce at the same time. 2716—POIRES A LA RELIGIEUSE Stew the pears in a vanilla-flavoured syrup; cool them, and dish them ina shallow porcelain timbale equal in depth to the length of the pears. Cover them with a somewhat thin chocolate Bavarois preparation, and place the whole for two hours in the refrigerator before serving. 2717—POIRES AU RHUM Stew the pears and set them in a timbale. Thicken the syrup with arrowroot, colour it faintly with pink ; flavour it with rum ; pour it over the pears, and let them cool. N.B.—These pears may also be served hot, after the same recipe; except that the rum is poured over the pears, hot, at the last moment, and set alight at the table. 2718—POIRES A LA REINE EMMA Mould a Flamri preparation in an even border-mould, decor-