A guide to modern cookery

Mould some ordinary meringue, by means of a spoon, to represent eggs ; and drop the mouldings into a sautépan containing some boiling sugared and vanilla-flavoured milk. Turn the meringues over in the milk, that they may poach evenly, and, as soon as they are firm, drain them in a sieve. Strain the milk through muslin ; add six egg yolks, and with it prepare an English custard. Set the egg-shaped meringues.on a tazza and cover them with the prepared custard, kept very cold. 2736—MOULDED CEUFS A LA NEIGE Prepare the meringues and the English custard as above ; but to the latter add five or six gelatine leaves soaked in cold water. Set the egg-shaped meringues in an oiled border-mould ; cover them with the very cold custard, which, however, should not have set ; and let the preparation set in the cool, or surrounded by ice. 2737—MOUSSELINES D’CEUFS REJANE By means of a piping-bag, fitted with an even pipe, lay some ordinary merzngues upon sheets of white paper, in shapes resembling large macaroons. Slip the sheets of paper into boiling, sugared and vanillaflavoured milk, and withdraw the sheets of paper as soon as the 3 E meringues sever from them. Complete the poaching of the meringues, and drain them. Set these meringues, two by two, in silver or porcelain egg-dishes ; place a fine, poached half apricot in the middle of each, and cover the whole with a few teaspoonfuls of English custard. 2738—MOUSSELINE OF EGGS, MIMI This is a preparation of ordinary Italian meringue, poached in a batn-marie,in a caramel-clothed mould. Let the contents get quite cold before turning out, and serve some stewed, fresh fruit and an English custard separately. 2739—RICE A L’IMPERATRICE Make a vanilla-flavoured preparation of rice for entremets, using the quantities of milk and sugar already prescribed. When the rice is cooked, and somewhat cold, add to it four oz. of a -alpicon of candied fruit and four tablespoonfuls of apricot jam, per one-half lb. of raw rice. Then combine with it an equal quantity of Kirsch-flavoured Bavarois preparation, or one pint of thick English custard and one pint of whipped cream. Let a layer of red-currant jelly set upon the bottom of a Bavarois mould ; then pour the above preparation into the latter and let the whole set, either in the cool or surrounded by ice. When about to serve, turn out on a napkin. 2740—RICE A LA MALTAISE Prepare the rice with milk as above, but flavour it with orange rind, and omit the apricot jam and the candied fruit salpicon. Combine with it an equal quantity of orange Bavarois preparation ; pour the whole into a dome-mould, and let it set on ice. When about to serve, turn out upon a round dish, and cover it with alternate rows of orange-sections, skinned raw and macerated in a syrup flavoured with orange-rind. 2741—SUEDOISE OF FRUIT | As I mentioned in my remarks upon the preparation of jellies, — a Suédoise of fruit is a jelly moulded in an aspic mould and — garnished with layers of stewed fruit, the colours and kinds of which should be contrasted as much as possible. 2742—FRAISALIA TIMBALE Prepare a timbale of Savarin paste in a Charlotte mould. When it is baked and cooled, remove the crumb from its inside _ leaving a thickness of half an inch on its bottom and sides ; smear it thinly with Kirsch-flavoured syrup, and return the timbale to the | mould. Now garnish it with alternate layers of vanilla-flavoured, Bavarois preparation and wild strawberries, macerated in Kirsch. Let it set in the cool, or surround the mould with ice. Turn out the timbale first upon a plate ; overturn it on a dish, and upon it set a pyramid of vanilla-flavoured Chantilly cream. Stud the latter all over with small, very red strawberries, or garnish it with large . half-strawberries.