Basket A La Rosslyn Corbeille A La Rosslyn

Take a basket mould, oil it well, and line it with Nougat paste (vol. i.) about a quarter of an inch thick, pressing the mixture well into the shape of the mould; trim the edges evenly, and when the nougat is somewhat cool, remove it from the mould, glaze the outside with pink-coloured Maraschino glace (vol. i.) and leave till set. Prepare some cutlets of Genoise paste (see recipe), also a round of the same cake, the size of the interior of the basket; place the round at the bottom of the basket and fill up with a macedoine of raw fruits, such as apricots, bananas, melon, etc, cut into slices and flavoured with a little Maraschino or other liqueur, and sweetened with castor sugar; arrange the cutlets round the top of this, as shown in the engraving, garnish the edge of the nougat with pink Royal icing (vol. i.), using a forcing bag and small rose pipe for the purpose, pile up in the centre of the cutlets some sweetened whipped cream flavoured with vanilla, dish up on a dish-paper, garnish the base with any nice crystallised fruits or Fry's ' Compositions Chocolatees,' and serve as a sweet for dinner or luncheon, or for any cold collation.

Vanilla Eclairs Eclairs A La Vanille

Take some choux paste (vol. i. page 40), and by means of a forcing bag and large plain pipe force out the mixture into lengths of about three inches and one inch wide on an ungreased baking-tin; brush these over with whole beaten-up raw egg and put into a rather quick oven to bake for about thirty minutes, then when a nice golden colour, and quite light, take the eclairs up and set aside till cold; then open each one at the side and fill up with garnishing cream, using a bag and pipe for the purpose; then glaze with vanilla-flavoured glace (vol. i. page 42), and sprinkle over with a little finely-chopped blanched pistachio nuts; dish up en couronne and use for a dinner or other sweet. See ' Eclairs a la Palmerston,' and also vol. i. page 316.

Little Puffs A La Francaise Petits Choux A La Francaise

Prepare a paste as for Cream Buns, and cook them in the same way, making them about half the size of the cream buns; when cooked and cool open at the top and partly fill in with cooked meringue (see recipe, 'Artichokes a la d'Estrees') or with pastry cusfurd (vol. i. page 41), and with some garnishing cream form a little rose on the top of each, using a forcing bag with a large rose pipe; garnish the cream here and there with some crystallised rose and violet leaves. Dish up en couronne on a dish-paper, and serve as a pretty light sweet for dinner or any cold collation.