Timbal A La Christina Timbale A La Christina

Well oil a timbal or turban mould and line it with Nougat paste (vol. i.), trim off the edges and set aside till cold, remove the case from the mould, mask it over on the outside with Maraschino glace (vol. i. page 42), let this cool, then ornament it with pink Royal icing (vol. i.), using a forcing bag and small rose pipe for the purpose, and garnish round the edges with shredded pistachio nuts. Fill up the inside with chestnut cream prepared as below, using a forcing bag and large plain pipe for the purpose; garnish the top of this with whipped cream coloured red and white (see recipe, 'Cream for Garnishing'), forming it into roses by means of a forcing bag with a large rose pipe; sprinkle lightly with shredded pistachio and crystallised rose leaves, garnish the centre with spun sugar (see recipe), and serve for a dinner party sweet.

Chestnut Cream For Timbal A La Christina

Prepare one pound of chestnut puree as for 'Chestnuts in Cases,' mix with it four ounces of castor sugar, a tablespoonful of brandy, the same of orange-flower water, a teaspoonful of vanilla essence, and the finely-chopped peel of a lemon, half a pint of stiffly-whipped cream, and use.

Egg A La Mille Fruits Oeuf A La Mille Fruits

Line the two parts of a large egg mould with paste, as below, rolled out about a quarter of an inch thick, press it well into the form of the mould, then put a buttered paper inside each half, and fill them up with rice, or any dried grain, and bake them in a very moderate oven for about three-quarters of an hour; then turn out, and when cold fill up the insides with a macedoine of fruits, as below; join the halves together with a little Royal icing (see recipe), let it dry; then glaze the egg over with Maraschino glace (vol. i.), ornament the top with angelica and dried cherries, then place the egg shape on a paste bottom (vol. i. page 40), garnish it round with little paper cases filled with iced Vanilla Cream as below, and garnished with angelica and dried cherries or fresh fruit when in season.

Paste For Egg A La Mille Fruits

Rub into six ounces of fine flour and two ounces of Marshall's Creme de Riz, a quarter-pound of butter till smooth, add four raw yolks of eggs, a quarter-pound of finely-chopped almonds, a quarter-pound of castor sugar and a teaspoonful of vanilla essence; mix into a stiff paste with orange-flower water, and use.

Macedoine For Egg A La Mille Fruits

Take about half a pint of mixed fruits, and cut in little strips (if using grapes, first skin them and remove the pips). Take half a tin of apricots, and one and a half ounces of castor sugar, and rub them with the liquor through a hair sieve; put the puree into a bain-marie, and dissolve in it a quarter-ounce of Marshall's Leaf Gelatine. Flavour with a wineglassful of brandy, and a wineglassful of any liqueur, add the fruits, mix up together, keep it on a little ice till nearly set, then put it into the cake.