Weigh two eggs in the shell and take the same
weight of butter sugar, and Vienna flour. Beat the
butter to a cream, and whisk the whites and yolks
together for ten minutes. Add the sugar, then the
flour, also a little grated lemon-peel and a few drops
of any nice flavouring essence. Place in small
dariole-moulds and bake for twenty minutes. Turn
them out, and when cold scoop out the middles, roll
the outsides in apricot syrup, and then in centrifugal
sugar or cocoa-nut. Whip some cream thickly,
flavour with pineapple rum, and mix in pieces of
pineapple and fill the cases with it. Cut some strips
of angelica to form handles, and round the edge put
PLATE XIX
1. Corbeilles de Fantaisie. 2. Coquembouche d' Orange.
3. Harlequin Jelly.
SWEETS 153
some hundreds and thousands✪ Corbeilles de Fantaisie on with a little white
of ^SS- -^ f*^^^ grated pistachio kernels can be
sprinkled over the cream, and it makes a pretty effect
to colour some of the cream pink and arrange the
baskets alternately pink and white on the dish. (See
Plate XIX.)
Compdte of Fruit a la Gdnevoise
Take any kind of plain cake, cut off a slice from
the bottom and put it on the dish it is to be served
in. If the cake is round, cut it to a hexagonal shape ;
if square, into an octagonal one. Then cut it into slices,
stamping out the centres as uniformly as possible.
This can be covered with a different coloured puree
of jam and then covered with icing, each slice piled
on the top of another, the last one having coloured
icing on the top. Fill the cavity with a compote of
fruit, and on the top place a layer of iced fruit✪ Compote of Fruit à la Genevoise ; round
the first or lower circle a few iced fruits should be
arranged round.
Coquembouche d'Oranges
Take eight oranges, peel them and divide pulp
into quarters, carefully scrape off a/l the white pith ;
place the quarters evenly on a tin and let them dry
in the kitchen for three or four hours. Take a pound
of sugar, place it in a sugar-boiler with two gills of
water ; when nearly dissolved, place it on the fire,
adding a tiny pinch of cream of tartar✪ Coquembouche d'Oranges. Boil it to
154 COOKERY A LA MODE
casse, then take the pan off the fire and plunge the
bottom into cold water to stop the boiling. Take up
the oranges at one end and dip them into the sugar,
then drain them and arrange the quarters singly on
a pastry rack ; they must not touch each other. The
sugar having cooled, take the quarters up and dip
them with the side kept intact into the casse sugar
again. Have ready either a round of marchepain,
nougat, or cake, about half an inch thick, and arrange
the quarters of orange on according to Plate XIX.,
dipping them into the casse sugar and white of ^^^ so
that they may adhere ; one row should be done at a
time and allowed to set, then begin another row, &c.
Fill the centre with whipped cream flavoured with
orange. Ornament with glace cherries and preserved
violets to taste. Spin some sugar and ornament as
in Plate. Spun sugar can be put instead of the flag,
spun in the shape of a ship, harp, or any ornament.
Keep it in a dry place till required.
Corbeilles de Nougat
Blanch half a pound of almonds and cut each
lengthways into narrow pieces ; lay them on a dish
in front of the fire to dry. Melt in a pan a quarter
of a pound of castor sugar✪ Corbeilles de Nougat, and when it becomes a
pale brown mix in the almonds, when it should
become a soft paste.
Page 57 · 5 recipe records on this page
Presented as published in 1902. 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
Weigh two eggs in the shell and take the same weight of butter sugar, and Vienna flour. Beat the butter to a cream, and whisk the whites and yolks together for ten minutes. Add the sugar, then the flour, also a little grated lemon-peel and a few drops of any nice flavouring essence. Place in small dariole-moulds and bake for twenty minutes. Turn them out, and when cold scoop out the middles, roll the outsides in apricot syrup, and then in centrifugal sugar or cocoa-nut. Whip some cream thickly, flavour with pineapple rum, and mix in pieces of pineapple and fill the cases with it. Cut some strips of angelica to form handles, and round the edge put
PLATE XIX
1. Corbeilles de Fantaisie. 2. Coquembouche d' Orange.
3. Harlequin Jelly.
some hundreds and thousands on with a little white of egg. A few -^ f*^^^ grated pistachio kernels can be sprinkled over the cream, and it makes a pretty effect to colour some of the cream pink and arrange the baskets alternately pink and white on the dish. (See Plate XIX.)
Compdte of Fruit a la Gdnevoise
Take any kind of plain cake, cut off a slice from the bottom and put it on the dish it is to be served in. If the cake is round, cut it to a hexagonal shape ; if square, into an octagonal one. Then cut it into slices, stamping out the centres as uniformly as possible. This can be covered with a different coloured puree of jam and then covered with icing, each slice piled on the top of another, the last one having coloured icing on the top. Fill the cavity with a compote of fruit, and on the top place a layer of iced fruit ; round the first or lower circle a few iced fruits should be arranged round.
Coquembouche d'Oranges
Take eight oranges, peel them and divide pulp into quarters, carefully scrape off all the white pith ; place the quarters evenly on a tin and let them dry in the kitchen for three or four hours. Take a pound of sugar, place it in a sugar-boiler with two gills of water ; when nearly dissolved, place it on the fire, adding a tiny pinch of cream of tartar. Boil it to
casse, then take the pan off the fire and plunge the bottom into cold water to stop the boiling. Take up the oranges at one end and dip them into the sugar, then drain them and arrange the quarters singly on a pastry rack ; they must not touch each other. The sugar having cooled, take the quarters up and dip them with the side kept intact into the casse sugar again. Have ready either a round of marchepain, nougat, or cake, about half an inch thick, and arrange the quarters of orange on according to Plate XIX., dipping them into the casse sugar and white of egg so that they may adhere ; one row should be done at a time and allowed to set, then begin another row, &c. Fill the centre with whipped cream flavoured with orange. Ornament with glace cherries and preserved violets to taste. Spin some sugar and ornament as in Plate. Spun sugar can be put instead of the flag, spun in the shape of a ship, harp, or any ornament. Keep it in a dry place till required.
Corbeilles de Nougat
Blanch half a pound of almonds and cut each lengthways into narrow pieces ; lay them on a dish in front of the fire to dry. Melt in a pan a quarter of a pound of castor sugar, and when it becomes a pale brown mix in the almonds, when it should become a soft paste.
Records on this page
Corbeilles de FantaisieCompote of Fruit à la GenevoiseCoquembouche d'OrangesCorbeilles k la TrilbyCorbeilles de Nougat