Timbal Of Chestnuts A La Cannes Timbale De Marrons A La Cannes

Take one and a half pounds of chestnuts, prepared as for 'Chestnuts en Caisses'; mix quickly into this puree two ounces of castor sugar, one good tablespoonful of thick cream, eight to ten drops of essence of vanilla, one raw white of egg, two tablespoonfuIs of orange-flower water and one tablespoonful of brandy, and work up into a ball; then carefully roll it out about a quarter of an inch thick, sprinkling it with a little icing sugar, and stamp out in small heart shapes, or rounds, or rings; place these on a baking-tin in a screen till they are quite dry on the surface; then dip each piece separately in boiled sugar (see recipe), let this set; llien stick the pieces together as shown to form a shape, and garnish it in some pretty design with pink and white Royal icing (vol. i.), using a forcing bag and pipe for the purpose; then, when cold, till up with cream, as below, and garnish with spun sugar (see recipe), and use for a fancy sweet.

Vanilla Cream For Timral Of Chest Mis A La Cannes

Whip stiff one pint of double cream, sweeten it with four ounces of castor sugar, and flavour with eight or ten drops of vanilla essence. Part of this can, if liked, be coloured brown or red before using.

Timbal A La Mathild Timbale A La Mathilde

Prepare some Choux paste (vol. i. page 315), say one pint for twelve to fourteen persons, put it into a forcing bag with a large plain pipe, and force the mixture out on to an ungreased baking-tin in rings about four inches in diameter; brush these all over the top with whole beaten-up egg, and bake in a moderate oven for about thirty-five to forty minutes; then take them up and arrange them one on the other in a pile on a paste bottom (vol. i. page 40), fix them together with a little royal icing or boiled sugar, and then prepare a Meringue mixture (vol. i.) and completely cover the timbal with this as shown in the engraving, with a bag and pipe, forming it in little ball shapes and forcing them out quite close together; dust it over with icing sugar, using a dredger for the purpose, and then place it in a moderate oven and let the meringue get perfectly dry without getting discoloured, then dish up and fill up the centre with pastry custard (vol. i. page 41), and serve Chocolate sauce in a boat. Serve hot or cold for dinner sweet or cold collation.

Strasburg Custard Oeufs A La Strasbourg

Prepare a Custard (see recipe, vol. i. page 328) that is well flavoured with Maraschino and vanilla, pour it into a deep silver dish, leave till somewhat cool, then sprinkle over it a layer of Strawberry compote (vol. i. page 322), using fresh fruit if in season; cover over with poached meringues (see recipe), arrange these closely together, garnish the top here and there with little light bunches of Snow cream (vol. i.), sprinkle the cream with blanched and finely-shredded pistachio nuts, and with coloured sugar. Serve for a sweet for dinner or luncheon.