Practical gastronomy and culinary dictionary

653. Pouding Froid a la St. Cloud. — J pint strong coffee, 5 eggs, 2 oz. castor sugar, | gill cream, sponge cakes or Genoise cake, 3 oz. sweet almonds, J oz. butter, 3 tablespoonfuls apricot marmalade, 2 tablespoonfuls Maraschino, angelique and glace cherries. Blanch the almonds, peel and shred finely, put them on a baking-tin, and bake in a slow oven a fawny colour. Butter a plain charlotte mould, sprinkle the inside with shredded almonds, and fill up with small pieces of sponge cake or Genoise cake crumbs. Dissolve the sugar in the coffee, let it cool, and add the eggs (pre- viously beaten), the cream, and the Maraschino liqueur ; mix thoroughly and strain into the mould ; put the remainder of shredded almonds on top, cover the mould with a piece of buttered paper, and stew in a stewpan containing enough boiling water to half surround the mould in depth. Steam this for about two hours. Let cool until set, then turn out on a cold round dish. Warm up the marmalade with a little water and sugar, strain, and mask the pudding. Ornament the top and sides with little rings of angehque and halves of glace cherries. Keep on the ice until required for table. 654. Riz a rimperatrice.— 4 oz. Carolina rice, 1 pint milk, 6 oz. sugar, J pod vanilla, 5 yolks of eggs, 1 gill cream, 3 sheets French leaf gelatine, 6 oz. glace fruits, apricots, cherries, &c., 1 glass Kirschwasser, and a pinch of salt. Wash the rice in several waters and drain well. Boil up the milk with the vanilla pod, stir in the rice, add a pinch of salt, and let it cook very gently for 45 40 628 RECHERCHE COOKERY. minutes. Take out the vanilla, wipe it well, and put away for further use. Soak the gelatine in tepid water for a few minutes, and put with the rice. Stir in the yolks of eggs and sugar; keep stirring over the fire until the eggs hegin to set ; remove quickly from the fire and let cool a little. Cut the fruit into dice ; whip the cream. Mix the fruit, cream, and Kirschwasser with the rice ; fill up one large or several small moulds. Put some crushed ice in a flat tin or large basin, stand the mould or moulds in this, and keep them in a cool place for at least two hours. Immerse in tepid water, turn out on a cold dish. Garnish with a few fancifully-cut pieces of crystallised fruit, and serve. 655. Pommes Meringuees a la Creme. — 10 small sour cooking-apples, 10 oz. loaf sugar, | lemon, 1 inch cinnamon, 2 cloves, i pint cream, 3 whites of eggs, 6 oz. castor sugar, 10 crystalhsed cherries, angelique. Peel the apples thinly, core them carefully without breaking. Put the loaf sugar, J pint of water, cinnamon, cloves, and lemon juice in a copper stewpan, and reduce to a syrup. Skim well and strain into a saute- pan. Range the apples neatly in the syrup, cover with a buttered paper, and cook in a hot oven until tender. Ijift out the apples, strain carefully, and place them on a buttered baking-sheet. Whip the whites of the eggs to a stiiBf froth ; mix with the castor sugar. Put the meringue mixture in a forcing-bag with a plain piping tube ; cover each apple completely with the mixture, dust with sugar, and bake in a cool oven for fifteen minutes. The meringue crust should be quite dry, and of a fawny colour when taken out of the oven. Put them on the ice to cool.