A guide to modern cookery

ated with candied fruit. Set this to poach, and, when it is cold, turn it out on a round dish. In the middle set a pyramid of quartered pears, stewed in a vanilla-flavoured syrup ; coat the quarters with Frangipan cream, combined with a quarter of its bulk of crushed, dry macaroons, and with double its volume of very stiff Chantilly cream. Decorate the top, by means of a piping-bag, with Chantilly cream; and serve some Kirsch-flavoured apricot sauce separately. APPLES, 2719—POMMES A LA ROYALE Peel some small apples, core them by means of a tube-cutter, and poach them in vanilla-flavoured syrup. When they are quite cold, coat them with red-currant jelly, and dish them in a circle, each upon a tartlet of blanc-mange. Garnish their midst with chopped Maraschino jelly. VARIOUS COLD SWEETS (ENTREMETS). 2720—BISCUIT A LA REINE Cook, in a manqué mould, a Savoy-biscuit preparation, and let it cool. With a little apricot jam, cooked to the small-thread stage, stick this biscuit on a dry-paste base; saturate it with cold syrup, flavoured with Kiimmel, and by means of a piping-bag decorate it all round and on its edges with royale icing. Turn out upon it a Bavarois with Maraschino, moulded in a Richelieu mould of proportionate size. 2721—CROUTE A LA MEXICAINE Cut some slices three inches long by one-third inch thick from a stale Génozse. Coat them with a Condé pralin, and dry them in a moderate oven. Set these crofites in a crown on a round dish, and garnish their midst with a rocky pyramid of plombiére ice, projecting above them. 2722—DIPLOMATE AUX FRUITS Prepare (1) a base of Génozse with fruit, glazed with apricot jam, cooked to the small-thread stage ; (2) a Bavarois with fruits. Turn out the latter upon the former, and surround the whole with stewed fruit of the same kind as those used for the Bavarois, 2723—ILE FLOTTANTE Take a stale Savoy biscuit, and cut it into thin slices. Saturate the latter with Kirsch and Maraschino, coat them with apricot jam, and sprinkle the latter with currants and chopped almonds. Put the slices one upon the other, in suchwise as to reconstruct the biscuit, and coat the latter with a layer of sweetened and vanilla-flavoured Chantilly cream. Sprinkle the cream with splintered pistachios and currants; set the whole on a tazza, and surround it with vanilla-flavoured English custard, or raspberry syrup. 2724—MILK JUNKET Gently heat one quart of milk. When it has reached 95° F. take it off the fire ; add two and one-half oz. of sugar to it ; flavour it as fancy may suggest; put into it six drops of russet-apple essence (or two pastils of russet-apple essence, dissolved in six drops of water); pour it into a timbale, and serve it very cold. N.B.—This very delicate and simple entremet is little else, indeed, than flavoured and sweetened milk, caused to set by the combined agencies of heat and russet-apple essence. 2725—MACEDOINE OF COOLED FRUIT Take some fresh fruit of the season, such as ripe William pears and peaches, peeled and sliced apricots and bananas, and add to it some small or large strawberries, raspberries, whiteand red-currants; skinned, fresh almonds, etc. Set these fruits in a timbale surrounded by ice, mixing them well together; sprinkle them with a syrup at 30° (saccharom.), flavoured with Kirsch or Maraschino, and let them macerate for an hour or two; taking care to toss them from time to time. 2726—EUGENIA: ITALIAN CREAM Select some very ripe Eugenia; peel, slice, and set to macerate in a bowl, with Maraschino-flavoured syrup. Set the fruit in a timbale, upon a layer of vanilla ice-cream ; decorate them on top with Chantilly cream, and sprinkle the latter with crystallised violets. 2727—MARQUISE ALICE