Wipe the oranges, make an mcision on top of each
with a pastry- cutter about Ij inch diameter, remove the
covers with a small knife, and lay them aside till later.
Scoop out the centre of the oranges with a small tea-
spoon, being careful not to break the skin (the pulp may
be used for some other purpose). Arrange the orange
shells in a tin, place the tin in a basin or tub surrounded
with broken ice. Fill the oranges in alternate layers
with vanilla cream and jelly, the latter being prepared
in two colours, red and green, being flavoured with
raspberry and Cura9oa, or Chartreuse. Each layer must
be set before the other is poured in. Put on the covers
before the top layer is set. When well set and firm,
cut the oranges carefully into quarters (this is best
done with a knife dipped in hot water), dress them
G34 RECHERCHE COOKERY.
on a dish with a folded napkin or dish-papers, and
serve.
666. Compote de Pommes a la Creme. — 1 lb. cooking-
apples, 2 cloves, lemon rind, i lb. loaf sugar, | pint
milk, 2 yolks of eggs, 1 oz. vanilla sugar, 1 glass sherry,
1 glass Maraschino, | piot whipped cream.
Peel and core and stew the apples with the loaf
sugar, cloves, lemon rind, and sufficient water to cover.
Strain off the juice and put the apple stew in a glass
dish. Prepare a thick custard by boiling the milk,
sweetened with vanilla sugar, flavoured with sherry and
thickened with the egg-yolks. Let the custard get cold,
then pour over the apples. Sweeten the cream slightly
before it is whipped, and add the Maraschino at the
last. Put on a sieve to strain for a short time, then
put the cream roughly on the apple and custard ; orna-
ment according to taste, and serve.
667. Gateau Surpris aux Fraises. — 8 eggs, 8 oz.
castor sugar, 10 oz. sifted flour, 8 oz. ground and sifted
almonds, 10 oz. butter, chocolate icing and royal icing,
10 wafer cornets, about 1 quart of strawberry ice cream,
1 oz. cbopped pistachio, custard for filling cornets.
Break the eggs into a copper bowl or basin, add the
sugar, and whip well for a few minutes. Stand it over
a stewpan with boiling water and beat vigorously with
a whisk for about twenty minutes. Butter and flour a
large saute-pan or deep square baking-sheet. When
the mixture is sufficiently worked, stir in by degrees the
sifted flour, the sifted ground almonds, and the butter
(melted); mix carefully but well; pour into the tin
and bake in a moderately-heated oven from twenty-five
to thirty minutes. When cold, cut out as many rounds
as are required, but each one must be smaller than the
other. Stamp out the centre of each round thus obtained
to form rings about an inch or one and a half inch
broad, leaving the largest and the smallest ones whole.
The largest will form the bottom and the smallest the
top of the " Gateau." Have some apricot jam made
liquid, place the large round on a dish, spread the tops and
COLD SWEETS AND ICES. 635
Page 292
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Wipe the oranges, make an mcision on top of each
with a pastry- cutter about Ij inch diameter, remove the
covers with a small knife, and lay them aside till later.
Scoop out the centre of the oranges with a small tea-
spoon, being careful not to break the skin (the pulp may
be used for some other purpose). Arrange the orange
shells in a tin, place the tin in a basin or tub surrounded
with broken ice. Fill the oranges in alternate layers
with vanilla cream and jelly, the latter being prepared
in two colours, red and green, being flavoured with
raspberry and Cura9oa, or Chartreuse. Each layer must
be set before the other is poured in. Put on the covers
before the top layer is set. When well set and firm,
cut the oranges carefully into quarters (this is best
done with a knife dipped in hot water), dress them
G34 RECHERCHE COOKERY.
on a dish with a folded napkin or dish-papers, and
serve.
666. Compote de Pommes a la Creme. — 1 lb. cooking-
apples, 2 cloves, lemon rind, i lb. loaf sugar, | pint
milk, 2 yolks of eggs, 1 oz. vanilla sugar, 1 glass sherry,
1 glass Maraschino, | piot whipped cream.
Peel and core and stew the apples with the loaf
sugar, cloves, lemon rind, and sufficient water to cover.
Strain off the juice and put the apple stew in a glass
dish. Prepare a thick custard by boiling the milk,
sweetened with vanilla sugar, flavoured with sherry and
thickened with the egg-yolks. Let the custard get cold,
then pour over the apples. Sweeten the cream slightly
before it is whipped, and add the Maraschino at the
last. Put on a sieve to strain for a short time, then
put the cream roughly on the apple and custard ; orna-
ment according to taste, and serve.
667. Gateau Surpris aux Fraises. — 8 eggs, 8 oz.
castor sugar, 10 oz. sifted flour, 8 oz. ground and sifted
almonds, 10 oz. butter, chocolate icing and royal icing,
10 wafer cornets, about 1 quart of strawberry ice cream,
1 oz. cbopped pistachio, custard for filling cornets.
Break the eggs into a copper bowl or basin, add the
sugar, and whip well for a few minutes. Stand it over
a stewpan with boiling water and beat vigorously with
a whisk for about twenty minutes. Butter and flour a
large saute-pan or deep square baking-sheet. When
the mixture is sufficiently worked, stir in by degrees the
sifted flour, the sifted ground almonds, and the butter
(melted); mix carefully but well; pour into the tin
and bake in a moderately-heated oven from twenty-five
to thirty minutes. When cold, cut out as many rounds
as are required, but each one must be smaller than the
other. Stamp out the centre of each round thus obtained
to form rings about an inch or one and a half inch
broad, leaving the largest and the smallest ones whole.
The largest will form the bottom and the smallest the
top of the " Gateau." Have some apricot jam made
liquid, place the large round on a dish, spread the tops and
COLD SWEETS AND ICES. 635