Pew^ter Fruit-Moulds, Imitating Pineapples,
Small Melons, Pears, Peaches, Etc., are known to
everybody; it is necessary that each species of mould
should be filled with ices varied in their nature and
color. When the moulds are filled up, they are well closed,
wrapped each in a piece of paper, set afterward on a thick
layer of pounded ice, strongly salted and saltpetered ; they
are sprinkled with salt, and covered over with a thick layer
of salted and saltpetred ice. One hour later, the moulds
must be sufficiently frozen; they are freed of the paper,
dipped in cold water, then the fruit ices are taken out of the
mould, piled up symmetrically on the stand, round a small
pyramid, in plain ice, either moulded or cut out, on which
is placed the pineapple. The fruits are intermingled with
natural green leaves. The tuft of the pineapple is imitated
with angelica.
Pineapple "a La Creole." Although in itself very
simple, this dish is nevertheless very elegant and attractive ; if
the fruit be well imitated, the slices of pineapple fine, this
dish is sure to meet with applause. It is necessary to have
a pineapple mould, in which good rice a la crime, finished
with a few yolks of eggs, is moulded. As soon as the rice
is cooked and firm in the requisite condition, it is turned out
228 Artistic Cookery
on a foundation of bread of the same dimension (having about
two inches of thickness), and fried in butter. If no mould
be handy, the rice can be raised with the hands on the fried
foundation, which in this case, is set on a dish. The sur-
faces of the rice are smoothed, then modeled by the aid of
a little knife, so as to imitate the asperities of the pineapple.
In each of the protruding parts is stuck a little bit of
angelica. The rice is then masked with a paste-brush, with
a coating of hot, reduced apricot marmalade, to give it a
higher degree of brilliancy. The crown of the pineapple is
imitated with cut up angelica; its base is surrounded with
nice slices of fresh pineapple in compote, cut regularly, but not
too thin. Above these slices a crown of pointed triangles of
angelica is stuck into the rice. The bottom of the dish is
slightly masked with apricot or marasquin sauce, the
remainder of which is sent up in a sauceboat.
Apricots, a " la Conde." The apricots being cut in
two, they are peeled, and cooked with a little butter and
sugar, or simply in some light syrup; they are kept firm.
Then they are placed in a sauce pan, thickened with a
little apricot marmalade, and dished in a dome on a layer
of rice, spread so as to form a cavity on the bottom of a
dish.
The apricots are sprinkled with some chopped almonds,
mixed with sugar and a little white of eggs, glazed with
salamander, and at last surrounded with little rice croquettes,
in the shape of a pear, fried, and rolled in powdered sugar,
flavored with vanilla. A bit of angelica is stuck to the
most pointed end of each of the croquettes; halves of apri-
cot almonds are placed on the fruit. Some apricot syrup with
maraschino✪ Apricots, a la Conde is served in a sauce boat.
Sultan Cake. This is composed of two cakes with
vanilla, one baked in a dome-shaped mould, the other baked
in a square tin, and then cut in the shape of a cushion, iced
over with a rose-colored tint, decorated with white icing,
Artistic Cookery 229
Page 130 · 1 recipe record on this page
Presented as published in 1894. 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
Pewter Fruit-Moulds, Imitating Pineapples, Small Melons, Pears, Peaches, Etc., are known to everybody; it is necessary that each species of mould should be filled with ices varied in their nature and color. When the moulds are filled up, they are well closed, wrapped each in a piece of paper, set afterward on a thick layer of pounded ice, strongly salted and saltpetered ; they are sprinkled with salt, and covered over with a thick layer of salted and saltpetred ice. One hour later, the moulds must be sufficiently frozen; they are freed of the paper, dipped in cold water, then the fruit ices are taken out of the mould, piled up symmetrically on the stand, round a small pyramid, in plain ice, either moulded or cut out, on which is placed the pineapple. The fruits are intermingled with natural green leaves. The tuft of the pineapple is imitated with angelica.
Pineapple "a La Creole." Although in itself very simple, this dish is nevertheless very elegant and attractive ; if the fruit be well imitated, the slices of pineapple fine, this dish is sure to meet with applause. It is necessary to have a pineapple mould, in which good rice a la crime, finished with a few yolks of eggs, is moulded. As soon as the rice is cooked and firm in the requisite condition, it is turned out
228 Artistic Cookery
on a foundation of bread of the same dimension (having about two inches of thickness), and fried in butter. If no mould be handy, the rice can be raised with the hands on the fried foundation, which in this case, is set on a dish. The surfaces of the rice are smoothed, then modeled by the aid of a little knife, so as to imitate the asperities of the pineapple. In each of the protruding parts is stuck a little bit of angelica. The rice is then masked with a paste-brush, with a coating of hot, reduced apricot marmalade, to give it a higher degree of brilliancy. The crown of the pineapple is imitated with cut up angelica; its base is surrounded with nice slices of fresh pineapple in compote, cut regularly, but not too thin. Above these slices a crown of pointed triangles of angelica is stuck into the rice. The bottom of the dish is slightly masked with apricot or marasquin sauce, the remainder of which is sent up in a sauceboat.
Apricots, a " la Conde." The apricots being cut in two, they are peeled, and cooked with a little butter and sugar, or simply in some light syrup; they are kept firm. Then they are placed in a sauce pan, thickened with a little apricot marmalade, and dished in a dome on a layer of rice, spread so as to form a cavity on the bottom of a dish.
The apricots are sprinkled with some chopped almonds, mixed with sugar and a little white of eggs, glazed with salamander, and at last surrounded with little rice croquettes, in the shape of a pear, fried, and rolled in powdered sugar, flavored with vanilla. A bit of angelica is stuck to the most pointed end of each of the croquettes; halves of apricot almonds are placed on the fruit. Some apricot syrup with maraschino is served in a sauce boat.
Sultan Cake. This is composed of two cakes with vanilla, one baked in a dome-shaped mould, the other baked in a square tin, and then cut in the shape of a cushion, iced over with a rose-colored tint, decorated with white icing,
Artistic Cookery 229
Records on this page
Apricots, a la Conde