Bavaroise For Almond Charlotte A La Beatrice

Put into a stewpan half a pint of milk with two ounces of castor sugar and half a split pod of vanilla, stand it in a bain-marie to infuse for about ten minutes, then mix with it half an ounce of Marshall's Leaf Gelatine, and stir till this is dissolved; mix three raw yolks of eggs in a basin and stir the above mixture on to them, return to the bain-marie and stir till it thickens, then tammy, and when cool mix in a wineglassful of Marshall's Maraschino Syrup, half a wineglassful of rum or brandy, and a half-pint of stiffly-whipped cream; divide this mixture into three parts, colour one with a little sap green, one with carmine, and leave the other part white; then pour these mixtures into the Charlotte case in alternate layers just as they are getting set.

Little Swans A La Bosphore Petits Cygnes A La Bosphore

Take some small swan moulds, well oil them and then line them with nougat paste as given below, press the paste well and quickly into the shapes, then close up the moulds and leave them till cold and firm; remove from the shapes by means of a sharp-pointed knife, and place on a pastry rack and mask over with Maraschino or Noyeau glace (vol. i.), and with some cut French plums form the eyes and beaks; repeat the masking again and leave till cold. Have some very stiffly-whipped cream sweetened and flavoured with vanilla essence, and with it form a bed, using a forcing bag and rose pipe for the purpose, on which to arrange the swans; sprinkle the cream with coloured sugar, garnish the dish with spun sugar and serve for a sweet tor dinner or luncheon, or any cold collation, hall supper, etc.

Nougat Paste For Little Swans A La Bosphore

Put into a stewpan two tablespoonfuls of orange-flower water, a teaspoonful of vanilla essence, half a pound of castor sugar, the chopped peel of one lemon, and two tablespoonfuls of lemon-juice; boil to caramel, stirring frequently, then add half a pound of ground or finely-chopped almonds; stir on the tire till reboiling, then use.

Norway Cake Gateau A La Norvegienne

Put into a stewpan three large whole raw eggs, four ounces of castor sugar, a few drops of vanilla essence, a pinch of ground cinnamon, and a dessertspoonful of black coffee; whip these together in a whipping-tin over boiling water till warm, then remove from the fire and whip till cold and thick; add one ounce of candied peel that is cut up in tiny dice-shapes, then mix with it three ounces of fine sifted warm flour and the eighth, of an ounce of Cowan's Baking-Powder. Take a saute pan or baking-tin about two inches deep, brush it over with warm butter and then line it with a well-buttered paper, and dust the paper over with castor sugar and fine flour that are mixed in equal quantities; put in the mixture and bake in"a moderate oven for twenty to twenty-five minutes, then turn out on a pastry rack to get cold. Take a quarter of a pound of Neapolitan cake paste (see recipe, Neapolitan Cake) and roll it out about one-eighth of an inch thick, then take it up on a rolling-pin. and place it on a greased baking-tin and put it in a moderate oven to bake till a pale golden colour and quite crisp; leave it till cold, then spread a very thin layer of apricot jam (that has been rubbed through a wire-sieve) on the top, and place the first prepared cake on this, and on the top of this cake spread a layer of jam in the same way; then cover the cake completely with blanched and finely-chopped pistachio nuts, cut it into square or fancy shapes, or if liked dish in the whole piece, and serve for afternoon tea, etc.