Chapter XX: =Entremets (Sweets)= (4)

On taking it off the fire, flavour it according to taste; and pour it, very hot, into moulds previously moistened with syrup, that the mouldings may turn out glossy and smooth.

Let the contents of the moulds set; turn them out, and serve them very cold either plain or with an accompaniment of stewed fruit.

=Charlottes.=

2629—CHARLOTTE A L’ARLEQUINE

Line the bottom of a Charlotte mould with a round piece of paper, and garnish the sides with upright pieces of _Génoise_, glazed white, pink and pale-green; alternating the colours and pressing the uprights snugly one against the other. Meanwhile, take some strawberry, chocolate, pistachio and apricot Bavarois preparations, and let them set in flawn-rings, lying on pieces of oiled paper.

Cut the Bavarois preparations into large dice, and mix them with an ordinary, and somewhat liquid, cream Bavarois preparation. Pour the whole into the mould, and leave to cool. When about to serve, turn out the Charlotte; remove the piece of paper and replace it by a thin _Génoise_ top, glazed with “fondant” and decorated with candied fruit.

2630—CHARLOTTE CARMEN

Line the Charlotte with _gaufrettes_, and garnish it with the following preparation:—eight oz. of stewed tomatoes; four oz. of stewed red-capsicums, a pinch of powdered ginger, three oz. of candied ginger cut into dice, the juice of three lemons, half a pint of hot syrup at 32° (saccharom.), and five dissolved gelatine leaves.

Mix up the whole, and, when the preparation begins to thicken, add to it one and three-quarter pints of whisked cream.

2631—CHARLOTTE A LA CHANTILLY

Prepare the Charlotte with _gaufrettes_, stuck directly upon a round base of dry paste, either with apricot jam cooked to the _small-thread_ stage or with sugar cooked to the _small-crack_ stage. As a help, a Charlotte mould may be used for this operation; it may be laid on the dry-paste base and removed when the _gaufrettes_ are all stuck.

Garnish with whisked, sugared and vanilla-flavoured cream built up in pyramid-form, and decorate its surface, by means of a spoon, with the same cream, slightly tinted with pink.

2632—BAQUET ET PANIER A LA CHANTILLY

A “Baquet” (bucket) is made with lady’s-finger biscuits, well trimmed and stuck upon a base of dry paste with sugar cooked to the _large-crack_ stage.

In the middle, and on either side of the baquet, set a biscuit, somewhat higher than the rest, with a hole in its top end, cut by means of a small round cutter; and surround the baquet with small threads of chocolate-flavoured almond paste, in imitation of iron hoops.

The “Panier” (basket) is made in the same way, but with biscuits all of the same size, and without the imitation iron-hoops. On the base and by means of sugar cooked to the _large-crack_ stage, fix a handle of pulled sugar, decked with sugar flowers.

The baquet and the panier are garnished with the same cream as the Chantilly Charlotte, and are finished in the same way, with a decoration of pink-tinted cream.

2633—CHARLOTTE MONTREUIL

Line the bottom and sides of the mould with lady’s-finger biscuits. Garnish with a Bavarois preparation consisting of one pint of peach purée per quart of English custard, and the usual quantity of whisked cream.

Add some very ripe, sliced and sugared peaches, on putting the preparation into the mould.

2634—OPERA CHARLOTTE

Line a mould with Huntley and Palmer’s sugar wafers and garnish it with a vanilla-flavoured Bavarois preparation, combined with one-quarter of its bulk of a smooth purée of candied chestnuts, and a _salpicon_ of candied fruit, macerated in Maraschino.

2635—CHARLOTTE PLOMBIÈRE

Line the Charlotte with lady’s-finger biscuits or with _gaufrettes_. When about to serve, garnish it with a Plombière ice (No. 2795) and turn it out upon a napkin.

2636—CHARLOTTE RENAISSANCE

Line the bottom of the mould with a round piece of white paper, and the sides with rectangles of _Génoise_, glazed white and pink. Set the glazed sides of the rectangles against the mould.

Fill the mould, thus lined, with a vanilla-flavoured Bavarois preparation, combined with raw peeled and sliced apricots and peaches, pine-apple cut into dice, and wild strawberries, all these fruits having been previously macerated in Kirsch. Let the preparation set in the cool or on ice.

When the Charlotte is turned out, remove the round piece of paper, and in its place lay a slice of pine-apple, cut from the thickest part of the fruit and decorated with candied fruit.

2637—CHARLOTTE RUSSE

Make a rosette on the bottom of the mould with some heart-shaped lady’s-finger biscuits, and line the sides with the same biscuits trimmed, set upright and close together.

This Charlotte may be garnished with a vanilla-, _pralin_-, coffee-, orange- or chocolate-flavoured cream Bavarois preparation; or a Bavarois preparation made from a purée of such fruits as apricots, pine-apple, bananas, peaches, strawberries, etc.

The flavour or product which determines the character of the Charlotte should always be referred to on the menu, thus: _Charlotte Russe à l’Orange_ or _Charlotte Russe aux Fraises_, etc.

2638—CREAMS

Cold creams, served as entremets, belong to two very distinct classes:

(1) _Cooked Creams_, which are, in short, but a variety of custard.

(2) _The Creams derived from natural, fresh cream_, whipped and sugared, the generic type of which is Chantilly cream.

_Cooked Creams_ are prepared either in special little pots, in small silver or porcelain bowls, or in moulds. Those prepared in moulds are turned out when they are quite cold, and are called “Crèmes renversées” to distinguish them from the first two kinds which are always served in the utensil in which they have cooked.

For all that, the term “Crème renversée” has grown somewhat obsolete, and the modern expression for this kind of custards is “Crème moulée.”

_Crème au Caramel_ represents a perfect type of this class.

The custards served in their cooking-receptacles are more delicate than the others, because their preparation does not demand such a large quantity of eggs; but they are only served in the home, like English custard. For a stylish luncheon or dinner, moulded custards (Fr. crèmes moulées) are best.

2639—CRÈME A LA VANILLE, MOULÉE

Boil one quart of milk containing one-half lb. of sugar; add a stick of vanilla, and let the latter infuse for twenty minutes. Pour this milk, little by little, over three eggs and eight yolks, previously whisked in a basin, and whisk briskly the while. Pass the whole through a fine sieve; let it rest for a moment or two; then completely remove all the froth lying on its surface, and pour the preparation into buttered moulds or into vases specially made for this purpose. Set to poach in a _bain-marie_, in a moderate oven, keeping lids on the utensils.

Not for one moment must the water in the _bain-marie_ boil while the poaching is in progress; for the air contained by the preparation would then become over-heated, and the result would be an infinity of small holes throughout the depth of the custard, which would greatly mar its appearance.

As a matter of fact, the custard should poach, that is to say, coagulate, as the result of the surrounding water being kept at a constant temperature of 185° F. As soon as it is poached, let the custard cool.

When it is poached in the utensils in which it is served, one egg and eight yolks per quart of milk will be found sufficient. The utensils should be carefully wiped and dished on a napkin.

If the custard is to be turned out, carefully overturn the mould upon a dish, and pull it off a few minutes later. Moulded and potted custards admit of all the flavourings proper to entremets; but those which suit them best are vanilla, almond milk, almond and filbert _pralin_, coffee, chocolate, etc. Unless used in the form of very concentrated essences, fruit flavours are less suited to them.

2640—CRÈME AU CARAMEL

_Clothe_ the bottom and sides of a mould with sugar cooked to the _golden-caramel_ stage, and fill it up with a vanilla-flavoured, moulded-custard preparation. Poach and turn it out as directed.

2641—CRÈME A LA VIENNOISE, MOULÉE

This is a custard with caramel, but instead of _clothing_ the mould with the latter, it is dissolved in the hot milk. The custard should be treated exactly like the vanilla-flavoured kind.

2642—CRÈME A LA FLORENTINE

Make a preparation of _pralin_-flavoured custard with caramel and poach it.

When it is quite cold, turn it out on a dish; decorate it with Kirsch-flavoured Chantilly cream, and sprinkle its surface with chopped pistachios.

2643—CRÈME A L’OPÉRA

Poach, in an ornamented border-mould, a preparation of _pralin_-flavoured custard. When it is turned out, garnish its midst with a dome of Chantilly cream, aromatised with _pralined_ violets. Upon the border set a crown of fine strawberries, macerated in a Kirsch-flavoured syrup, and cover with a veil of sugar cooked to the _large-crack_ stage.

=Cold Creams with a Whisked-Cream Base.=

2644—CRÈME A LA CHANTILLY

Take some fresh and somewhat thick cream, and whisk it until it is sufficiently stiff to span the members of the whisk. Add to it eight oz. of powdered sugar per quart of cream, and flavour with vanilla or fruit essence.

Whatever be the purpose of this cream, it should, if possible, be prepared only at the last moment.

2645—CRÈME AUX FRUITS A LA CHANTILLY

The constituents for this preparation are a purée of the selected fruit and Chantilly cream, in the proportion of one-third of the former to two-thirds of the latter.

The quantities of sugar and kind of flavour vary according to the nature of the fruit.

It is served either as an entremet garnish, or alone in a bowl, with a decoration of the same cream, laid by means of a piping-bag fitted with a small even or grooved pipe. Send some lady’s-finger biscuits separately.

2646—CRÈME CAPRICE

Take some Chantilly cream, and add to it one-quarter of its bulk of roughly broken-up meringues. Put the preparation in an iced _Madeleine-mould_, lined with white paper; seal up thoroughly; string tightly, and keep the utensil in ice for two hours.

Turn out when about to serve; remove the paper; and decorate, by means of a piping-bag fitted with a grooved pipe, with Chantilly cream, tinted pink with strawberry and raspberry juice.

2647—BRISE DU PRINTEMPS

Take some violet-flavoured, slightly-iced Chantilly cream, and set in small dessert-dishes, by means of a spoon.

2648—NUÉES ROSES

Take some Chantilly cream, aromatised with vanilla-flavoured strawberry purée, and dish it in small dessert-dishes, by means of a spoon.

2649—FLAMRI

Boil one pint of white wine and as much water, and sprinkle in it eight oz. of small semolina. Cook gently for twenty-five minutes. Then add to the preparation two-thirds lb. of powdered sugar, a pinch of table-salt, two eggs, and the whites of six, beaten to a stiff froth.

Pour it into moulds with buttered sides; set these to poach in the _bain-marie_, and leave them to cool. Turn out, and coat with a purée of raw fruit, such as strawberries, red-currants, cherries, etc., reasonably sugared.

2650—JELLIES

From the standpoint of their preparation, jellies are of two kinds: (1) wine- or liqueur-flavoured jellies; (2) fruit jellies. But their base is the same in all cases, _i.e._, gelatine dissolved in a certain quantity of water.

The gelatine should be extracted from calf’s foot, by boiling the latter; but, although this is the best that can be obtained, the means of obtaining it are the most complicated. The gelatine bought ready-made may also be used in the quantities given below.

2651—CALF’S-FOOT JELLY

Take some fine soaked and _blanched_ calves’ feet, and set them to cook in one and three-quarters pints of water apiece. Skim as thoroughly as possible; cover, and then cook very gently for seven hours. This done, strain the cooking-liquor and clear it of all grease; test its strength, after having cooled a little of it on ice; rectify it if necessary with sufficient filtered water, and once more test it by means of ice.

Per quart of calf’s-foot jelly, add eight oz. of sugar, a mite of cinnamon, half the rind of an orange and lemon, and all their juice.

For the clarification, proceed as directed hereafter.

2652—JELLY WITH A GELATINE BASE

Dissolve one oz. of strong gelatine in a quart of water. Add one-half lb. of sugar, one-sixth oz. of coriander, and the zest and juice of half a lemon and of a whole orange; boil, and then let the preparation stand for ten minutes away from the fire.

Whisk one and a half egg-whites in a very clean saucepan, together with a port wine-glassful of white wine, and pour the cleared syrup, little by little, over the egg-whites, whisking briskly the while. Set the saucepan on the fire, and continue whisking until the boil is reached; then move the utensil to a corner of the stove, and keep the jelly only just simmering for one-quarter of an hour.

At the end of that time the clarification is completed; strain the jelly through a woollen bag, placed over a very clean bowl, and, if the jelly is turbid after the first time of straining, strain it again and again until it becomes quite clear. Let it almost cool before adding any flavour.

_The Flavouring._—Whether the jelly be prepared from calves’ feet or from gelatine, the above preparation is naught else than a cohered syrup, to which the addition of some flavour lends the character of a jelly. The complementary ingredients for jellies are liqueurs, good wines, and the juice of fruit; and the quantity of water prescribed should be so reduced as to allow for the ultimate addition of the liquid flavouring.

Thus, every jelly of which the flavour is a liqueur ought to be prepared with only nine-tenths of a quart of water; and the remaining one-tenth of the measure is subsequently added in the form of Kirsch, Maraschino, Rum, or Anisette, etc.

_A jelly flavoured with a good wine_, such as Champagne, Madeira, Sherry, Marsala, etc., should contain only seven-tenths of a quart of water and three-tenths of a quart of the selected wine.

In the case of _fruit jellies_, the procedure differs in accordance with the kind of fruit used.

For _red-fruit jellies_, prepared from strawberries, raspberries, red-currants, cherries, and cranberries, these fruits, which should be very ripe, are rubbed through a sieve, and combined with one-tenth to three-tenths of a quart of water per lb., according as to whether the fruit be more or less juicy.

This done, filter the resulting juice, and add it to the jelly in the proportion of one part of the former to two parts of the latter. The jelly should therefore be twice as strong as for the previous preparation, in order that it may remain sufficiently consistent in spite of the added juice.

When the fruit is too juicy, rub it through a sieve; let the juice ferment for a few hours, and only filter the clear juice which results from the fermentation.

_Aqueous-fruit jellies_, prepared from grapes, oranges, lemons, and tangerines, are made in the same way. The filtering of these fruit juices is easily done, and, except for the grapes, they need not be set to ferment.

When these fruits are not quite ripe, their juices may be added to the jelly even before the clarification—a procedure which helps to modify their acidity. The apportionment of the fruit juices to the jelly is practically the same as that of the red-fruit juices.

_Stone-fruit_, such as apricots, peaches, nectarines, plums, etc., are often used as jelly garnishes, but seldom serve as the flavouring base of a jelly. Whenever they are treated in this way, they are first plunged in boiling water, that they may be peeled; they are then poached and left to cool in the syrup which goes towards preparing the jelly.

This jelly, after it has been clarified and three-parts cooled, should have a little Kirsch or Maraschino added to it, that its fruit flavour may be intensified.

2653—THE GARNISH AND ACCOMPANIMENTS OF JELLIES

As a rule, jellies are served plain. Sometimes, however, they are garnished with variously-shaped, stewed fruits, symmetrically distributed in the jelly, with their colours nicely contrasted.

A jelly prepared in this way is called a “Suédoise of fruit.”

2654—GELÉES RUBANNÉES

These are differently-flavoured and differently-coloured jellies moulded in alternate layers, even and equally thick.

They are generally served without garnish.

2655—JELLIES A LA RUSSE

These are ordinary jellies which are whisked over ice until they begin to set. They are then speedily moulded. By skilfully mixing two or three of these jellies, of different shades and flavours, at the moment of moulding, very effective “Marbled Jellies” are obtained.

2656—JELLIES A LA MOSCOVITE

These are ordinary jellies, poured into tightly-closing moulds, the sealing of which is ensured by a thread of butter, laid round the edges of the lids. The moulds are then surrounded with broken ice, mixed with five lb. of freezing salt and eight oz. of saltpetre per twenty-five lb. of ice.

The cold produced by the salted ice causes a frosted coat to form round the jelly, the effect of which is exceedingly pretty. But the moulds should be withdrawn from the ice as soon as the frosted coat is formed and the jelly is set; for a longer sojourn in the cold would transform the jelly into an uneatable block of ice.

N.B.—Modern methods have greatly simplified the dishing and serving of jellies. They are now dished in special silver bowls or deep dishes, and they are not, as a rule, moulded. The bottom of these utensils is sometimes decked with stewed fruit or _macédoines_ of fruit which are covered with the jelly; and, as the latter is served in the utensil itself, the quantity of gelatine may be reduced, and greater delicacy is the result.

2657—PAINS DE FRUITS

These “pains” are made in ordinary Charlotte moulds.

_Clothe_ the mould with a fairly thick coat of jelly, in keeping with the flavour of the fruit used, which may be apricots, strawberries, red-currants, cherries, peaches, etc. Fill up the mould with a preparation, made as for a fruit Bavarois, but without cream.

The amount of gelatine used should therefore be reduced.

2658—COLD PUDDINGS

Cold puddings have a great deal in common with Bavarois and, more often than not, these two kinds of sweets have the same base. Their distinguishing difference lies in the fact that Bavarois are generally served without a garnish or sauce, whereas puddings always have either one or the other, and sometimes both.

The sauces for puddings are those given at the beginning of this chapter.

Their garnishes always consist of fruit, and the latter is either stewed and served separately, or it is candied and combined with the pudding paste.

2659—PUDDING A LA BOHÉMIENNE

Make some very small pancakes, and garnish them with a _salpicon_ of candied fruits and currants swelled in tepid water, cohered with some fairly stiff, apple purée. Close up the pancakes to the shape of balls or rectangles, and set them in a buttered border-mould. Fill up the mould with a moulded-custard preparation (No. 2639), containing a good proportion of whole eggs, and poach in a _bain-marie_.

Leave the whole to cool in the mould; turn out at the last moment, and coat the pudding with a _sabayon_, flavoured according to fancy.

2660—PUDDING DIPLOMATE

Decorate the bottom of an oiled deep Bavarois-mould with pieces of candied fruit. Fill up the mould with alternate layers of vanilla-flavoured Bavarois preparation and “lady’s-finger-biscuits,” saturated with Kirsch. On each layer of biscuit sprinkle some currants and raisins swelled in tepid water, and here and there set a tablespoonful of apricot jam.

Let the contents of the mould set in the cool or on ice, and turn out just before serving.

2661—PUDDING DIPLOMATE AUX FRUITS

Prepare the pudding as above, but spread a few extra layers of fresh fruit in the mould, such as very ripe pears, peaches, apricots, etc., all peeled, cut into thin slices, and previously macerated with powdered sugar and half a port wine-glassful of either Kirsch, Maraschino, or Anisette, etc.

When the pudding is turned out, surround its base with some very cold stewed fruit the same as one of the kinds used inside the pudding, or some stewed, mixed fruit.

2662—PUDDING MALAKOFF

Prepare (1) a gelatinous English custard, combined with one pint of very fresh, raw cream per quart; (2) a stew of apples and pears, prepared as for an apple Charlotte; currants and sultanas, swelled in tepid syrup; fresh splintered almonds; candied orange rind, cut into dice; slices of stale biscuit, or lady’s-finger biscuits, saturated with liqueur. Oil a Charlotte mould, and pour into it a layer of cream half an inch thick. Upon this cream lay a thickness of biscuits, copiously coated with marmalade, and sprinkle with raisins, almonds and orange-rind dice.

Cover with a layer of cream; lay a second thickness of biscuits, and proceed thus in the same order with a Kirsch-flavoured cold _sabayon_.

2663—PUDDING A LA NESSELRODE

To an English custard, prepared after No. 2397, add eight oz. of a smooth, chestnut purée, and four oz. of currants and sultanas (swelled in tepid water), and candied orange-rind and cherries, cut into dice; these four products should be in almost equal quantities, and ought to have been previously macerated in sweetened Madeira.

Add some Maraschino-flavoured, whipped cream to the preparation; apportioning it as for a Bavarois.

Garnish the bottom and sides of a Charlotte mould with white paper; pour the preparation into the mould; completely close the latter, sealing the lid down with a thread of butter, and surround the utensil with plenty of salted ice. When about to serve, turn out on a napkin; remove the paper, and surround the base of the pudding with a crown of fine, candied chestnuts, or balls of chocolate-iced, candied chestnut purée.

N.B.—The English custard may be packed in the freezer, mixed with whipped cream when it is almost congealed, and then placed in a mould.

2664—PUDDING A LA RICHELIEU

Rub some stewed prunes through a fine sieve, and add to the purée equal quantities of very stiff, Kirsch-flavoured jelly and the reduced juice of the prunes. Let a layer three-quarters of an inch thick, of the preparation set on the bottom of a Charlotte mould. In the latter set a smaller mould (tinned outside), filled with broken ice, and either fitted with handles that can rest on the brim of the first mould, or else sufficiently deep to be easily grasped and removed when necessary. The space between the sides of the two moulds should measure about three-quarters of an inch.

Fill up this space with what remains of the prune purée, thickened with jelly; leave the preparation to set; withdraw the ice from the little mould; pour some tepid water into the latter, that it may be immediately detached from the surrounding, iced preparation.

Fill the space left by the withdrawn mould with some vanilla-flavoured Bavarois preparation; leave to set, and turn out at the last moment on a napkin.

2665—PUDDING OR “CRÈME REINE DES FÉES”

Prepare the whites of four eggs as for Italian _meringue_ (No. 2383), and add to the sugar, while cooking, its bulk of quince jelly, and, at the last moment, one and a half ounces of candied fruit, cut into dice, _macerated_ in Kirsch and carefully drained. Set the _meringue_, in shapes resembling large buttons, on a sheet of paper.

Boil in a utensil large enough to take the sheet of paper, four quarts of water, containing two and a half lb. of sugar and one-quarter pint of Kirsch. Slip the sheet of paper into this boiling syrup; withdraw it as soon as it easily separates from the pieces of _meringue_; poach the latter; drain them on a piece of linen and let them cool.

Meanwhile, make two Bavarois preparations; one white and vanilla-flavoured, and the other pink and flavoured with Curaçao. In these preparations the quantity of whisked cream should be twice as much as for ordinary Bavarois, whereas the quantity of gelatine should be reduced by half.

Set these preparations in even, alternate layers, in a slightly-oiled iced-_Madeleine mould_, distributing the _meringues_ between each layer.

Cover the mould with a piece of paper and a lid, and keep it surrounded by ice for two hours. When about to serve, turn it out on a napkin.

COLD FRUIT ENTREMETS.

=Apricots (Abricots).=

2666—ABRICOTS A LA PARISIENNE

Poach the halved apricots in vanilla-flavoured syrup. Cool them and drain them; and reconstruct the apricots by joining the halves together with a piece of vanilla ice-cream, the size of a walnut, in the centre.

Set these apricots upon some large overturned macaroons; cover with vanilla-flavoured Chantilly cream, shaped like a cone and sprinkle with fine filbert _pralin_.

2667—ABRICOTS A LA ROYALE

Take some fairly deep tartlet moulds, and set in them some fine, cold, half-apricots, poached in vanilla-flavoured syrup. Fill up the tartlet moulds with very limpid, Kirsch-flavoured jelly.

Prepare a shallow, _Génoise_ border, glazed with red-currant jelly, cooked to the _small-thread_ stage, and sprinkle with chopped pistachios.

Turn out the tartlets of apricot jelly and place them in a crown over the border. Garnish the centre of the latter with chopped anisette-flavoured pink jelly.

=Pine-apple (Ananas).=

2668—ANANAS GEORGETTE

Take a fine whole pine-apple, and hollow it out to within half an inch of its outside all round and at the bottom. Put aside the slice cut from the top, on which is the bunch of leaves.

Fill the inside with a Bavarois preparation made from pine-apple purée, combined with the withdrawn pine-apple pulp, cut into thin slices, and leave to set. Dish on a napkin, and return the top slice to the pine-apple, that it may seem untouched.

2669—ANANAS A LA VIRGINIE

Proceed exactly as above, but replace the pine-apple Bavarois preparation by a strawberry kind, combined, as before, with the pulp withdrawn from the inside of the pine-apple, cut into dice.

2670—ANANAS A LA NINON

Line the sides of a _soufflé_ timbale with vanilla ice-cream, laying it in an oblique strip from the edge of the utensil to the centre of the bottom of the timbale. Upon this layer of ice-cream set two or three rows of thin pine-apple slices, in such a way as to make the slices of the last row project beyond the edge of the timbale.

In the centre of the mould build a pyramid of wild strawberries; cover this with a raspberry purée, and sprinkle the latter with chopped pistachios.

2670a—PINE-APPLE A LA ROYALE

Take a fresh pine-apple and cut a slice from its top, containing the bunch of leaves. Withdraw the pulp from the inside, and leave a thickness of about half an inch all round and on the bottom.

Fill it with a _macédoine_ of fresh fruit macerated in Kirsch; set it in the middle of a crystal bowl; and surround the base with a crown of fine Montreuil peaches, poached in a vanilla-flavoured syrup, alternated by large strawberries, macerated in Kirsch.

Return the bunch of leaves to its place upon the pine-apple.

=Cherries (Cerises).=

2671—CERISES A LA DUBARRY

Line a flawn-ring with good, short paste; set it on a small round baking-sheet; prick the paste on the bottom to prevent its blistering while baking, sprinkle with powdered sugar, and garnish with fine, stoned cherries, pressed snugly one against the other.

Bake the flawn in the usual way and let it cool.

When it is quite cold cover the cherries with Chantilly cream, combined either with ordinary _pralin_ or with crushed macaroons.

Smooth the surface of the cream, as also the sides of the flawn; cover it with macaroon powder, and then decorate by means of the piping-bag with white and pink Chantilly cream.

2672—CERISES AU CLARET

Select some fine cherries; cut off the ends of their stalks, and set them in a silver timbale. Pour sufficient sweetened Bordeaux wine (flavoured with a mite of cinnamon) over them, to just cover them. Close the timbale, and keep it on the side of the fire for ten minutes, that the cherries may poach.

Let them cool in the syrup; drain the latter away; reduce it by a third, and add, in order to thicken it slightly, one tablespoonful of red-currant jelly per six tablespoonfuls of reduced syrup.

Serve the cherries quite cold, and some lady’s-finger biscuits separately.

=Strawberries (Fraises).=

2673—FRAISES A LA CRÉOLE

Set some fine strawberries and an equal amount of pine-apple, cut into dice, to macerate in powdered sugar and Kirsch.

Arrange a close crown of pine-apple slices, also macerated in Kirsch, upon a tazza. In the middle of the crown build a pyramid of the strawberries and pine-apple, and sprinkle with a Kirsch-flavoured syrup.

2674—FRAISES FEMINA

Select some fine strawberries; sprinkle them with sugar and Grand-Marnier Curaçao, and leave them to macerate on ice for an hour.

When about to serve, spread on the bottom of a bowl or timbale a layer of orange-ice (which should be combined with the macerating liqueur) and set the strawberries thereon.

2675—FRAISES MARGUERITE

Set some wild strawberries to macerate in sugar and Kirsch. Drain them; cohere them with an equal quantity of pomegranate sherbet; set them in a silver timbale, already surrounded with ice; cover the strawberries with Maraschino-flavoured Chantilly cream, and decorate with the latter.

2676—FRAISES MARQUISE

Set in a timbale surrounded with ice some Chantilly cream, combined with half its bulk of a purée of wild strawberries. Completely cover this cream with fine, fair-sized selected strawberries (macerated with Kirsch), rolled at the last minute in semolina sugar.

2677—FRAISES MELBA

Garnish the bottom of a timbale with vanilla ice-cream. Upon this arrange a layer of choice strawberries, and cover the latter with a thick, slightly-sugared, fresh raspberry purée.

2678—FRAISES NINA

Prepare the strawberries as directed under No. 2675, and cohere them with pine-apple sherbet. Dish them as before in a timbale, and cover them with some Chantilly cream, tinted pink by means of a red-capsicum purée flavoured with ginger.

2679—FRAISES ROMANOFF

Macerate some fine strawberries with orange juice and Curaçao. Set them in a timbale surrounded with ice, and cover them with Chantilly cream, laid upon them by means of a piping-bag, fitted with a large, grooved pipe.

2680—FRAISES WILHELMINE

Macerate some fine, large strawberries with Kirsch, powdered sugar, and orange juice. Dish them in a timbale and serve a vanilla-flavoured Chantilly cream separately.

2681—FRAISES LÉRINA

Take a small black melon of Carmes; open it by cutting out a bung-shaped piece containing the stalk, and remove all its seeds. Then cut out all the pulp, by means of a dessert-spoon, and sprinkle it with powdered sugar.

Macerate the required number of strawberries in Lérina liqueur.

Garnish the inside of the melon with these strawberries and the withdrawn pulp; close the melon by replacing the bung cut out at the start, and keep in a refrigerator for two hours, surrounded by ice.

Dish on a napkin at the last moment.

2682—FRAISES “RÊVE DE BÉBÉ”

Select a fair-sized, very ripe pine-apple, cut off a slice of it at the top and withdraw all its pulp without bursting the rind.

Prepare a square cushion of _Génoise_, about two inches thick; slightly hollow it out towards its centre, that the emptied pine-apple may be set upright upon it; and stick the cushion upon a dry-paste base, of the same size and shape as the former. Glaze the _Génoise_ cushion with pink fondant, decorate with “royale” glaze, and set a large strawberry at each corner.

Slice half of the withdrawn pine-apple pulp, and macerate it with Kirsch, Maraschino and sugar. Pound the remaining pulp and press it in order to extract its juice.

Set to macerate with this pine-apple juice a sufficient quantity of strawberries to three-parts fill the pine-apple.

When about to serve, fill the emptied pine-apple with successive and alternate layers of pine-apple with Kirsch and strawberries; and, between each layer, spread a coat of vanilla-flavoured, Chantilly cream.

Close the pine-apple with the slice cut off at the start, and set it upright in the hollow of the cushion. Serve the preparation very cold.

2683—FRAISES A LA RITZ

Set some well-sugared and cooled strawberries in a timbale, and cover them with the following preparation: rub half-pound of wild strawberries through a sieve; add a little Melba sauce to the purée, that it may acquire a pink tint; and then add the same quantity of very stiff vanilla-flavoured Chantilly cream.

Thoroughly cool these strawberries before serving them.

2684—FRAISES CARDINAL

Set some fine, cooled strawberries in a timbale; coat them with Melba sauce, or a purée of fresh raspberries, and sprinkle the latter with splintered fresh almonds.

2685—FRAISES ZELMA KUNTZ

Set some fine, cooled strawberries in a timbale. Cover them with a raspberry purée, combined with an equal quantity of Chantilly cream.

Decorate, by means of the piping-bag, with Chantilly cream, and sprinkle with a powdered _pralin_ of filberts.

=Gooseberries (Groseilles vertes).=

2686—GOOSEBERRY FOOL

Poach one pound of green gooseberries in some thin syrup. When they are cooked, thoroughly drain them; rub them through a sieve, and collect the purée in a flat saucepan.

Work this purée on ice, and add the necessary amount of icing sugar to it.

The amount of the icing sugar varies according to the acidity of the fruit and the sweetness of the poaching-syrup.

Combine with the purée an equal quantity of very stiffly whipped cream; set the preparation in the shape of a dome in a timbale: decorate its surface, by means of a piping-bag, with Chantilly cream, and serve very cold.

=Tangerines (Mandarines).=

2687—MANDARINES ALMINA

Cut a slice of the rind from the stem-end of the tangerines by means of a round, even cutter, one inch in diameter. Then empty them, and fill the rinds with a preparation of Bavarois with violets, combined with crumbled lady’s-finger biscuits, sprinkled with Maraschino. Close the tangerines with the slice cut off at the start; let them set in a cool place, and, at the last moment, lay them on a dish covered with a folded napkin.

2688—MANDARINES A LA CRÈME

Empty the tangerines, and fill their peels with a somewhat thick tangerine Bavarois preparation, combined with a third of its bulk of fresh, raw cream.

Place them in ice until they have to be served; dish them as directed in the preceding recipe.

2689—MANDARINES EN SURPRISE

Proceed as for the oranges, but for the orange ice substitute tangerine jelly.

=Oranges.=

2690—ORANGES AU BLANC-MANGE

Cut the oranges and empty them as directed in the case of tangerines. Then fill them with French blanc-mange (No. 2625), and let it set. Close the oranges with the slices cut off at the start, and dish them on a napkin.

2691—ORANGES RUBANNÉES

Garnish the empty orange-rinds with regular layers of variously coloured and flavoured blanc-manges, or with alternated fruit jellies. When about to serve, quarter the oranges.

N.B.—These quartered oranges are sometimes used for the garnishing of cold entremets.

2692—ORANGES EN SURPRISE

Cut a lateral slice from each orange, representing about one-fourth of their height, and empty them. Garnish the peels with orange ice; cover the latter with Italian _meringue_; set the garnished peels on broken ice, lying on a tray, and set them in a sufficiently hot oven, to quickly colour the _meringue_. On taking the oranges out of the oven, close each with the slices cut from them at the start, in which are stuck imitation leaves and stalks, made from pulled sugar. Dish them on a napkin.

2693—ORANGES SOUFFLÉES EN SURPRISE

Empty the oranges as above; garnish the rinds with an orange _soufflé_ preparation, and cook the latter.

On taking the oranges out of the oven, cover the _soufflé_ with the slices cut off at the start; dish the oranges on a napkin, and serve them instantly.

=Peaches and Nectarines (Pêches et Nectarines).=

As nectarines may be prepared after the same recipes as peaches, there is no need to give special recipes for the former.

2694—PÊCHES AIGLON

After having peeled the peaches, poach them in a vanilla-flavoured syrup, and leave them to cool therein. Drain them, dish them upon a layer of vanilla ice-cream, spread in a false-bottomed silver timbale, the inner compartment of which contains broken ice. Sprinkle crystallised violets over the peaches; set the timbale on a block of ice, carved to represent an eagle, and cover the whole with a veil of spun sugar.

2695—PÊCHES A L’AURORE

Poach the peeled peaches in a Kirsch-flavoured syrup, and let them cool there. Drain them; dish them in a silver timbale, upon a layer of “iced mousse with strawberries,” and coat the whole with a Curaçao-flavoured _sabayon_.

2696—PÊCHES ALEXANDRA

Poach the peaches in a vanilla-flavoured syrup and let them completely cool. Dish them in a timbale surrounded by ice containing on its bottom a layer of vanilla ice-cream, covered with a strawberry purée. Sprinkle the peaches with white and red rose-petals, and veil the whole with spun sugar.

2697—PÊCHES CARDINAL

Poach the peaches in vanilla-flavoured syrup, and, when they are quite cold, dish them in a timbale. Cover them with a very red, sweetened, raspberry purée, flavoured with Kirsch, and sprinkled with very white, splintered fresh almonds.

2698—PÊCHES DAME-BLANCHE

Poach the peaches in vanilla-flavoured syrup. When they are cold, set them in a timbale upon a layer of vanilla ice-cream, covered with thin slices of pine-apple macerated in Maraschino and Kirsch.

Between each peach, and in every crevice, put some balls of Chantilly cream, laid by means of a piping-bag, fitted with a grooved pipe.

2699—PÊCHES MELBA

Poach the peaches in vanilla-flavoured syrup. Dish them in a timbale upon a layer of vanilla ice-cream, and coat them with a raspberry purée.

2700—PÊCHES PETIT-DUC

Prepare the peaches as under No. 2698, but use small heaps of red-currant jelly instead of balls of cream.

2701—PÊCHES A LA SULTANE

Poach the peaches in vanilla-flavoured syrup, and let them cool.

Dish them in a timbale upon a layer of pistachio ice, and coat them with very cold, thickened syrup, flavoured with rose essence.

Veil the whole with spun sugar, and set the timbale upon a block of ice.

2702—PÊCHES AU CHATEAU-LAFFITE

Scald the peaches; peel them, and cut them in two.

Poach them in sufficient Château-Laffite wine to cover them, and sugar the wine to the extent of ten oz. of sugar per bottle.

Leave them to cool in the syrup, and dish them in a silver timbale.

Reduce the wine by three-quarters; thicken it with a little raspberry-flavoured, red-currant jelly.

When this syrup is quite cold, sprinkle the peaches with it.

2703—PÊCHES A L’IMPÉRATRICE

Cut the peaches in two; poach them in a vanilla-flavoured syrup, and let them cool. Then drain and dry them; garnish the cut side of each of the half-peaches with enough vanilla ice-cream to give them the appearance of whole fruit. Coat the peach-side of each with some stiff apricot sauce, and roll them in _pralined_ splintered almonds.

Dish these peaches upon a cushion of _Génoise_, saturated with Kirsch and Maraschino, set upon a dry-paste base, and glazed with raspberry glaze.

Veil the whole with spun sugar.

2704—PÊCHES ROSE-CHÉRI

Poach the peaches in vanilla-flavoured syrup, and let them cool. Dish them in a timbale; cover them with a purée of pine-apple with Clicquot, and serve very cold.

2705—PÊCHES ROSE-POMPON

Scald and peel some fine peaches; poach them in vanilla-flavoured syrup, and let them cool. Stone them without opening or breaking them overmuch, and in the place of the stone, put some very firm vanilla ice-cream.

Set these reconstructed peaches in a silver timbale, upon a layer of raspberry ice; cover them with _pralined_ Chantilly cream; and before serving put them for thirty minutes in the refrigerator.

At the last moment, veil the timbale with pink, spun sugar.

=Pears (Poires).=

2706—POIRES ALMA

Peel the pears and poach them in a syrup made from one quart of water, one-half pint of port wine, eight ounces of sugar, and the _blanched_ and chopped _zest_ of an orange. Cool: dish them in a timbale; sprinkle them with powdered _pralin_, and serve a Chantilly cream at the same time.

2707—POIRES CARDINAL

Poach the pears in a vanilla-flavoured syrup, and then proceed as directed under No. 2697.

2708—POIRES A LA CARIGNAN

Evenly turn some very fine dessert pears, and cook them in a vanilla-flavoured syrup; keeping them fairly firm. Drain them on a dish and let them cool. This done, trim them flat at their base, and empty them from underneath by means of a root spoon, after having outlined the circumference of the opening with an even round cutter.

Fill them with a preparation of “Bombe au chocolat praliné” (see Bombe, No. 2826).

Close them up with a little roundel of _Génoise_, stamped out by means of the same cutter as that used above.

Set the pears on a tray; coat them speedily with apricot jam cooked to the _small-thread_ stage; glaze them with chocolate fondant, and keep them for three hours in a very cold refrigerator. Meanwhile, prepare as many small _Génoise_ squares as there are pears; and make them one-quarter inch wider than the diameter of the pears. Saturate these square bases with Anisette, and by means of a little apricot jam cooked to the _small-thread_ stage, stick each of them on to very thin, dry-paste bases of the same size. Coat these prepared bases with the same apricot jam, and garnish them all round, as also their uncovered corners, with _pralined_ splintered almonds.

When about to serve, take the pears out of the refrigerator, set them on these bases: stick into each a stalk and a leaf, made from pulled sugar; and dish on a napkin.

N.B.—Each pear should be cut vertically into two, three, or four pieces, subject to its size.

2709—POIRES FÉLICIA

Poach some quartered William pears in vanilla-flavoured syrup and let them cool. Cook also, in a pink syrup, some very small halved pears.

Dish the quarters in the middle of a border of Viennese cream (No. 2641) laid out upon a dish. Cover them with a pyramid of vanilla-flavoured Chantilly cream, and sprinkle its surface with crushed, red pralines.

Surround the cream border with the pink half-pears.

2710—POIRES A LA FLORENTINE

Fill an oiled border-mould with a semolina Bavarois preparation, and let it set. Turn it out at the last moment, and garnish the middle of the border with stewed pears, cohered by means of a vanilla-flavoured apricot purée.

2711—POIRES HÉLÈNE

Poach the pears in vanilla-flavoured syrup and let them cool.

When about to serve, dish them in a timbale upon a layer of vanilla ice-cream, sprinkled with crystallised violets.

Serve a hot, chocolate sauce separately.

2712—POIRES MARQUISE

Cook the pears in a vanilla-flavoured syrup, and drain them that they may cool. This done, coat them again and again with some very stiff raspberry-flavoured red-currant jelly, and sprinkle them instantly with chopped, burnt almonds.

Set the pears on a “Diplomatic Pudding,” made in a manqué mould, and turned out on a round dish. Surround the base of the pudding with a border of apple-jelly _croûtons_, neatly cut to triangular shapes.

2713—POIRES MARY-GARDEN

Cook the pears in syrup; cool them, and dish them on a timbale, upon a Melba sauce, combined with half-sugared cherries, softened in tepid water for a few minutes.

Decorate the pears with Chantilly cream.

2714—POIRES MELBA

Poach the pears in a vanilla-flavoured syrup, and proceed as directed under No. 2699.

2715—POIRES PRALINEES

Stew the pears and let them cool. Set them in a timbale, and coat with some Frangipan cream, thinned by means of a little raw cream.

Between each pear, set a well-moulded tablespoonful of Chantilly cream, and cover the whole with _concassed_-almond _pralin_.

Serve a cold or hot chocolate sauce at the same time.

2716—POIRES A LA RELIGIEUSE

Stew the pears in a vanilla-flavoured syrup; cool them, and dish them in a shallow porcelain timbale equal in depth to the length of the pears.

Cover them with a somewhat thin chocolate Bavarois preparation, and place the whole for two hours in the refrigerator before serving.

2717—POIRES AU RHUM

Stew the pears and set them in a timbale.

Thicken the syrup with arrowroot, colour it faintly with pink; flavour it with rum; pour it over the pears, and let them cool.

N.B.—These pears may also be served hot, after the same recipe; except that the rum is poured over the pears, hot, at the last moment, and set alight at the table.

2718—POIRES A LA REINE EMMA

Mould a Flamri preparation in an even border-mould, decorated with candied fruit. Set this to poach, and, when it is cold, turn it out on a round dish.

In the middle set a pyramid of quartered pears, stewed in a vanilla-flavoured syrup; coat the quarters with Frangipan cream, combined with a quarter of its bulk of crushed, dry macaroons, and with double its volume of very stiff Chantilly cream.

Decorate the top, by means of a piping-bag, with Chantilly cream; and serve some Kirsch-flavoured apricot sauce separately.

=Apples.=

2719—POMMES A LA ROYALE

Peel some small apples, core them by means of a tube-cutter, and poach them in vanilla-flavoured syrup. When they are quite cold, coat them with red-currant jelly, and dish them in a circle, each upon a tartlet of blanc-mange. Garnish their midst with chopped Maraschino jelly.

=Various Cold Sweets (Entremets).=

2720—BISCUIT A LA REINE

Cook, in a manqué mould, a Savoy-biscuit preparation, and let it cool.

With a little apricot jam, cooked to the _small-thread_ stage, stick this biscuit on a dry-paste base; saturate it with cold syrup, flavoured with Kümmel, and by means of a piping-bag decorate it all round and on its edges with royale icing.

Turn out upon it a Bavarois with Maraschino, moulded in a Richelieu mould of proportionate size.

2721—CROÛTE A LA MEXICAINE

Cut some slices three inches long by one-third inch thick from a stale _Génoise_. Coat them with a Condé _pralin_, and dry them in a moderate oven.

Set these croûtes in a crown on a round dish, and garnish their midst with a rocky pyramid of plombière ice, projecting above them.

2722—DIPLOMATE AUX FRUITS

Prepare (1) a base of _Génoise_ with fruit, glazed with apricot jam, cooked to the _small-thread_ stage; (2) a Bavarois with fruits.

Turn out the latter upon the former, and surround the whole with stewed fruit of the same kind as those used for the Bavarois.

2723—ILE FLOTTANTE

Take a stale Savoy biscuit, and cut it into thin slices.

Saturate the latter with Kirsch and Maraschino, coat them with apricot jam, and sprinkle the latter with currants and chopped almonds. Put the slices one upon the other, in suchwise as to reconstruct the biscuit, and coat the latter with a layer of sweetened and vanilla-flavoured Chantilly cream.

Sprinkle the cream with splintered pistachios and currants; set the whole on a tazza, and surround it with vanilla-flavoured English custard, or raspberry syrup.

2724—MILK JUNKET

Gently heat one quart of milk. When it has reached 95° F. take it off the fire; add two and one-half oz. of sugar to it; flavour it as fancy may suggest; put into it six drops of russet-apple essence (or two pastils of russet-apple essence, dissolved in six drops of water); pour it into a timbale, and serve it very cold.

N.B.—This very delicate and simple entremet is little else, indeed, than flavoured and sweetened milk, caused to set by the combined agencies of heat and russet-apple essence.

2725—MACÉDOINE OF COOLED FRUIT

Take some fresh fruit of the season, such as ripe William pears and peaches, peeled and sliced apricots and bananas, and add to it some small or large strawberries, raspberries, white- and red-currants; skinned, fresh almonds, etc.

Set these fruits in a timbale surrounded by ice, mixing them well together; sprinkle them with a syrup at 30° (saccharom.), flavoured with Kirsch or Maraschino, and let them _macerate_ for an hour or two; taking care to toss them from time to time.

2726—EUGENIA: ITALIAN CREAM

Select some very ripe Eugenia; peel, slice, and set to macerate in a bowl, with Maraschino-flavoured syrup.

Set the fruit in a timbale, upon a layer of vanilla ice-cream; decorate them on top with Chantilly cream, and sprinkle the latter with crystallised violets.

2727—MARQUISE ALICE

Prepare a _pralin_-flavoured Bavarois in a manqué mould: garnish the inside with lady’s-finger biscuits, saturated with Anisette.

Turn it out on a dish, and completely cover it with an even coat of very stiff, sweetened and vanilla-flavoured Chantilly cream.

On top, lay some parallel lines of red-currant jelly, by means of the piping-bag; and then cut these lines at right angles, with the point of a small knife. Surround the base with small puff-paste triangles, coated with “_Pralin a Condé_,” dried in the oven.

2728—MELON A L’ORIENTALE

Take a melon that is just ripe; make a circular incision round its stalk, and remove the resulting bung. Get rid of the seeds and withdraw the pulp by means of a silver spoon. Cut the pulp into dice.

Copiously sprinkle the inside of the melon with icing-sugar and fill it up with wild strawberries and the pulp dice, spread in alternate layers, sprinkled with sugar. Complete with one-sixth pint of Kirsch; close the melon with the excised bung, seal the joint with a thread of butter, and keep the melon in the cool for two hours.

Dish it on a napkin, and serve _gaufrettes_ at the same time.

2729—MELON FRAPPE

Select two very ripe, medium-sized melons, and, with the entire pulp of one of them, cleared of all the rind and seeds and rubbed through tammy, prepare a Granité after No. 2930.

Cut the other melon round the stalk and open it. Completely remove the seeds; and, by means of a silver spoon, withdraw the pulp piecemeal, and set it to _macerate_ on ice with a little sugar and one of the following wines or liqueurs: Port, Curaçao, Rum, Kirsch or Maraschino.

Keep the emptied rind for thirty minutes in a refrigerator.

When about to serve, set the emptied melon on a small block of fancifully carved ice, and fill it up with the Granité and the _macerated_ pulp spread in alternate layers. When the melon is full, return the excised bung to its place.

N.B.—This melon is served, by means of a spoon, upon iced plates, and it often takes the place of ices at the end of a dinner.

2730—MELON EN SURPRISE

Empty the melon as above, and fill it with a _macédoine_ of fresh fruits, combined with the withdrawn pulp of the melon, cut into dice and cohered with a sugared and Kirsch-flavoured purée of wild strawberries.

Close the melon and keep it in the refrigerator for two hours.

2731—GARNISHED MERINGUES

Join the _meringue_ shells together in couples, by means of some stiff sugared and flavoured Chantilly cream or with some sort of ice, and dish them on a napkin.

2732—MONT-BLANC AUX FRAISES

Add some small wild strawberries _macerated_ in cold, vanilla-flavoured syrup and drained, to some very stiff Chantilly cream; the proportions being four oz. of the former per quart of the latter.

Dish in the shape of a dome; surround the base with large strawberries, rolled in beaten egg-whites and then in semolina sugar, and decorate the surface with large and very red half-strawberries.

2733—MONT-BLANC AUX MARRONS

Cook some chestnuts in sweetened and vanilla-flavoured milk and rub them through a sieve, over an overturned, even border-mould; in order that the chestnut purée, falling in the form of vermicelli, may garnish the mould naturally.

Fill up the mould with the purée that has fallen over the sides of the mould; turn out the border on a dish, and in the midst set an irregular and jagged mound of sugared and vanilla-flavoured Chantilly cream.

2734—MONT-ROSE

Prepare a Charlotte, Plombière in a shallow _Madeleine_ ice-mould.

Having turned out the Charlotte on a dish, cover it on top with tablespoonfuls of Chantilly cream, combined with a purée of fresh raspberries, and so shaped as to imitate a pyramidic rock.

2735—ŒUFS A LA NEIGE

Mould some ordinary _meringue_, by means of a spoon, to represent eggs; and drop the mouldings into a sautépan containing some boiling sugared and vanilla-flavoured milk. Turn the _meringues_ over in the milk, that they may poach evenly, and, as soon as they are firm, drain them in a sieve.

Strain the milk through muslin; add six egg yolks, and with it prepare an English custard.

Set the egg-shaped _meringues_ on a tazza and cover them with the prepared custard, kept very cold.

2736—MOULDED ŒUFS A LA NEIGE

Prepare the _meringues_ and the English custard as above; but to the latter add five or six gelatine leaves soaked in cold water. Set the egg-shaped _meringues_ in an oiled border-mould; cover them with the very cold custard, which, however, should not have set; and let the preparation set in the cool, or surrounded by ice.

2737—MOUSSELINES D’ŒUFS REJANE

By means of a piping-bag, fitted with an even pipe, lay some ordinary _meringues_ upon sheets of white paper, in shapes resembling large macaroons.

Slip the sheets of paper into boiling, sugared and vanilla-flavoured milk, and withdraw the sheets of paper as soon as the _meringues_ sever from them. Complete the poaching of the _meringues_, and drain them.

Set these _meringues_, two by two, in silver or porcelain egg-dishes; place a fine, poached half apricot in the middle of each, and cover the whole with a few teaspoonfuls of English custard.

2738—MOUSSELINE OF EGGS, MIMI

This is a preparation of ordinary Italian _meringue_, poached in a _bain-marie_, in a caramel-_clothed_ mould. Let the contents get quite cold before turning out, and serve some stewed, fresh fruit and an English custard separately.

2739—RICE A L’IMPÉRATRICE