Chevalier Cakes Choux A La Chevalier

Prepare some Choux paste (vol. i. page 40), and put it into a forcing bag with a plain pipe; force the mixture out on to a baking-tin in the form of horseshoes, and brush these over with whole beaten-up egg; bake in a moderate oven for thirty-five to forty minutes, remove from the oven, and, when cool, split open the underneath part of the shoes and fill up the insides with pastry custard (vol. i. page 42). or stifflywhipped cream that is sweetened and flavoured with vanilla essence; mask over the tips of the shoes with Coffee glace (vol. i. page 42), and the remaining part with vanilla glace; garnish, as in engraving, with chopped almonds that are coloured with a little carmine or with chopped pistachio nuts, and dish up ten or twelve on a dish; serve for a dinner or luncheon sweet, or for a cold collation.

Delmonico Cake Gateau A La Delmonico

Butter a bomb mould, dust it over with finely-chopped dried cocoa-nut, and fill it with the cake mixture (as below); bake in a moderate oven for about an hour, then turn out the cake, cover it all over with Almond icing (vol. i.), dust it over with icing sugar, place it again in a moderate oven till a nice golden colour, then remove; set it aside till cold, and mask it over with Royal icing (vol. i.), smoothing the surface of this over with a wet palette-knife. Take some very finely-shredded blanched pistachio nuts, also some finely-sliced uncrystallised cherries, and with these ornament the cake in six alternate divisions, as shown in the engraving; garnish lengthwise between each division with pink and white Vienna icing (vol. i.), by means of a forcing bag and a fancy pipe. Dish up on a cake bottom (vol. i. page 40) and garnish the base of this with royal icing and angelica and the top of the cake with the Vienna icing; place the cake on a dish-paper, and serve for a sweet for dinner or for any cold collation.

Cake Mixture For Delmonico Cake

Take four whole raw eggs, a dessertspoonful of black coffee, six ounces of castor sugar, a few drops of vanilla essence, and the finely-chopped peel of one lemon; whip all together over boiling water till warm, then remove and continue whipping till cold, then add four ounces of fine warmed flour that has been sifted; mix well together and use.

Coupole Navarine

Prepare half a pound of Baba paste (vol. i. page 327). Butter a fancy brioche mould and put the prepared mixture into it, place a band of buttered paper round the outside of the mould, and if using one with a pipe place a potato therein to prevent the mixture running down the pipe; stand the mould in the screen for about three-quarters of an hour, and when the mixture has well risen and is of a very light appearance put it into a rather quick oven to bake till a nice golden colour, which will take about three-quarters of an hour; when cooked remove the paper, etc, turn out, stand the cake on a pastry rack and pour over it some boiling syrup (vol. i. page 42) that is flavoured with Maraschino, or Noyeau liqueur; then place it on a hot dish and pour all over it a thick Greengage sauce (see recipe); sprinkle with pistachio nuts that have been blanched and shredded and serve with a macedoine of fruits (see recipe) in the centre. The above quantities are enough for six to eight persons. Serve hot or cold.