Chapter XX: =Entremets (Sweets)= (5)

Make a vanilla-flavoured preparation of rice for entremets, using the quantities of milk and sugar already prescribed. When the rice is cooked, and somewhat cold, add to it four oz. of a _salpicon_ of candied fruit and four tablespoonfuls of apricot jam, per one-half lb. of raw rice. Then combine with it an equal quantity of Kirsch-flavoured Bavarois preparation, or one pint of thick English custard and one pint of whipped cream.

Let a layer of red-currant jelly set upon the bottom of a Bavarois mould; then pour the above preparation into the latter and let the whole set, either in the cool or surrounded by ice.

When about to serve, turn out on a napkin.

2740—RICE A LA MALTAISE

Prepare the rice with milk as above, but flavour it with orange rind, and omit the apricot jam and the candied fruit _salpicon_. Combine with it an equal quantity of orange Bavarois preparation; pour the whole into a dome-mould, and let it set on ice. When about to serve, turn out upon a round dish, and cover it with alternate rows of orange-sections, skinned raw and macerated in a syrup flavoured with orange-rind.

2741—SUÉDOISE OF FRUIT

As I mentioned in my remarks upon the preparation of jellies, a Suédoise of fruit is a jelly moulded in an aspic mould and garnished with layers of stewed fruit, the colours and kinds of which should be contrasted as much as possible.

2742—FRAISALIA TIMBALE

Prepare a timbale of Savarin paste in a Charlotte mould.

When it is baked and cooled, remove the crumb from its inside leaving a thickness of half an inch on its bottom and sides; smear it thinly with Kirsch-flavoured syrup, and return the timbale to the mould.

Now garnish it with alternate layers of vanilla-flavoured, Bavarois preparation and wild strawberries, macerated in Kirsch. Let it set in the cool, or surround the mould with ice. Turn out the timbale first upon a plate; overturn it on a dish, and upon it set a pyramid of vanilla-flavoured Chantilly cream. Stud the latter all over with small, very red strawberries, or garnish it with large half-strawberries.

Surround the timbale with fine dice of strawberry jelly.

2743—TIVOLI AUX FRAISES

_Clothe_ an ornamented mould, fitted with a central tube, with a thick coat of very clear, Kirsch-flavoured jelly. Fill the mould with a Bavarois preparation, combined with plenty of wild strawberry purée, and let its contents set. Turn it out, when about to serve, and surround it with very clear, chopped, Kirsch-flavoured jelly.