When it has risen to nearly
the rim of the mould, cover over the top with a sheet of
buttered paper, and put the Cake in a steady oven, and bake
for forty or forty-five minutes. Take it out of the oven, and
pour into the hollow of it £ wineglassful of maraschino,
which let it absorb. Let the Cake cool, put it on a dish, and
fill the cavity with chestnut ice finished with whipped cream.
Surround the ice with a circle of candied angelica cut to points
(see Fig. 291), and dried cherries, and round the base put a
circle of crystallised greengages, apricots, or American
apples.
St. Honore Cake. — (1) This exceptionally beautiful dish
requires much skill and patience to prepare. Peel neatly
two medium-sized, sound, blood oranges. Separate the sections
carefully to avoid tearing the skin, as, should they lose any
of their juice, they would be of little use. Lay a sheet of
paper over a tin plate, arrange the pieces of orange on top,
and leave them in a warm place to dry for four hours. Wipe
neatly twenty-four malaga grapes, leaving on each about gin.
of stem, so that they will remain firm while using them.
Beat up lg pints of sweet vanilla cream, and lay it aside in
a cool place until needed. Roll 3oz. of tart-paste into a
round piece Sin. in diameter. Lay it on a baking-sheet lOin.
wide, and prepare a choux paste as follows : Put into a sauce-
pan 1 gill of cold milk with loz. of good butter, place it on
a hot fire, and, when boiling, add at once 3oz. of well-sifted
flour. Stir briskly with the spatula all round, take it from
the fire, set on a table, and add immediately 1 saltspoonful
of powdered sugar, mixing well for one minute more. Break
in an egg, stir briskly for one minute, break in another, mix
again, and then another, mixing all together for two minutes.
Slide down the pastry-bag a small tube, pour in the above
preparation, and press down the top with the hands on to the
edge of the paste in the baking-sheet, so as to make an even
border |in. high, and with the remainder of the paste press
down on to another baking-sheet into twenty-four small,
round choux Jin. in diameter, leaving them lin. apart. Glaze
the surfaces with beaten egg, and place them in a brisk oven
to bake for about twelve minutes. Remove, and let them get
thoroughly cold. Spread over the paste, inside the border, 2
table-spoonfuls of apple marmalade ; then put it in a moderate
oven to bake for twenty-five minutes. Remove, and put to
cool for thirty minutes. Make a paper cornet, cut off gin.
from the point, and put into it 3oz. of red-currant jolly.
Press this out gently, dividing it evenly among the twenty-
four small choux. Make lib. of granulated sugar into a rich
syrup. Oil 2ft. square of the surface of a marble table, and
place at hand the pan containing the syrup. Plunge one of
the grapes into this, remove it immediately with a fork, and
lay it on the oiled table. Proceed the same with the other
twenty-three, being careful to lay them lin. apart from each
other. Now dip twelve of the sections of prepared oranges
into the syrup, one by one, and lay them on the oiled table
exactly the same as the grapes. Dip carefully the surfaces
of the small choux into the syrup, and lay on the same oiled
table. Then take the St.
Page 28
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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When it has risen to nearly
the rim of the mould, cover over the top with a sheet of
buttered paper, and put the Cake in a steady oven, and bake
for forty or forty-five minutes. Take it out of the oven, and
pour into the hollow of it £ wineglassful of maraschino,
which let it absorb. Let the Cake cool, put it on a dish, and
fill the cavity with chestnut ice finished with whipped cream.
Surround the ice with a circle of candied angelica cut to points
(see Fig. 291), and dried cherries, and round the base put a
circle of crystallised greengages, apricots, or American
apples.
St. Honore Cake. — (1) This exceptionally beautiful dish
requires much skill and patience to prepare. Peel neatly
two medium-sized, sound, blood oranges. Separate the sections
carefully to avoid tearing the skin, as, should they lose any
of their juice, they would be of little use. Lay a sheet of
paper over a tin plate, arrange the pieces of orange on top,
and leave them in a warm place to dry for four hours. Wipe
neatly twenty-four malaga grapes, leaving on each about gin.
of stem, so that they will remain firm while using them.
Beat up lg pints of sweet vanilla cream, and lay it aside in
a cool place until needed. Roll 3oz. of tart-paste into a
round piece Sin. in diameter. Lay it on a baking-sheet lOin.
wide, and prepare a choux paste as follows : Put into a sauce-
pan 1 gill of cold milk with loz. of good butter, place it on
a hot fire, and, when boiling, add at once 3oz. of well-sifted
flour. Stir briskly with the spatula all round, take it from
the fire, set on a table, and add immediately 1 saltspoonful
of powdered sugar, mixing well for one minute more. Break
in an egg, stir briskly for one minute, break in another, mix
again, and then another, mixing all together for two minutes.
Slide down the pastry-bag a small tube, pour in the above
preparation, and press down the top with the hands on to the
edge of the paste in the baking-sheet, so as to make an even
border |in. high, and with the remainder of the paste press
down on to another baking-sheet into twenty-four small,
round choux Jin. in diameter, leaving them lin. apart. Glaze
the surfaces with beaten egg, and place them in a brisk oven
to bake for about twelve minutes. Remove, and let them get
thoroughly cold. Spread over the paste, inside the border, 2
table-spoonfuls of apple marmalade ; then put it in a moderate
oven to bake for twenty-five minutes. Remove, and put to
cool for thirty minutes. Make a paper cornet, cut off gin.
from the point, and put into it 3oz. of red-currant jolly.
Press this out gently, dividing it evenly among the twenty-
four small choux. Make lib. of granulated sugar into a rich
syrup. Oil 2ft. square of the surface of a marble table, and
place at hand the pan containing the syrup. Plunge one of
the grapes into this, remove it immediately with a fork, and
lay it on the oiled table. Proceed the same with the other
twenty-three, being careful to lay them lin. apart from each
other. Now dip twelve of the sections of prepared oranges
into the syrup, one by one, and lay them on the oiled table
exactly the same as the grapes. Dip carefully the surfaces
of the small choux into the syrup, and lay on the same oiled
table. Then take the St.