Vanilla Cream For Apples A La D Orleans

Mix half a pint of single cream with two ounces of castor sugar, and a split half pod of vanilla; bring to the boil, stand the pan in the bain-marie for about ten minutes, then mix in not quite a quarter-ounce of gelatine, and when this is dissolved add two tablespoonfuls of Maraschino liqueur or syrup; leave the mixture till cool, then pour in a saute pan to about a quarter of an inch in depth, sprinkle over it a few drops of liquid carmine, and draw a clean fork through it so as to give a mottled appearance to the cream; then put aside till set, and use as directed.

Compote For Apples A La D'orleans

Peel and quarter some apples, which must be good cooking fruit, cook them in syrup (vol. i.) till tender and presenting a spongy appearance; then take up, garnish the top side with little rounds of angelica and strips of dried cherries in the form of a star, and use.

Crystallised Chestnuts In Cases Marrons Glaces En Petites Caisses

Take half a pound of chestnuts that are weighed after being prepared by cutting off the tops, cooked for half an hour or longer in the oven till tender, and skinned and shelled; pound them with one and a half ounces of good butter, and rub them through a wire sieve; then mix them with three-quarters of a pound of Marshall's Finest Icing Sugar, a quarter of a pound of vanilla biscuit-crumbs, one large tablespoonful of thick cream, a teaspoonful of vanilla essence, two small or one large raw white of egg, one tablespoonful of brandy, and the same of orange-flower water; mix into a smooth paste, and with a little icing sugar roll up into balls. Have some walnut moulds warmed and very slightly waxed with warm white wax, press the mixture into them and leave them in a cool place to dry for one and a half to two hours. Then turn out, and when cool mask them over with sugar boiled to the crack (see recipe, Spun Sugar'), sprinkle over them a little blanched and finely-shredded pistachio nuts. Put into little fancy cases, and serve for a sweet for dinner or luncheon, handed with ice or whipped cream, or for dessert, ball suppers, etc.

Little Neva Balls Ballettes A La Neva

Take some little ball bomb moulds, butter them well with cold butter, dust them over with ratafia biscuit crumbs, and partly fill with the mixture prepared as below; place each of the moulds in a small bouche cup to keep them upright, then put them in a moderate oven and bake for about twenty-five to thirty minutes. When cooked, turn out of the moulds, leave till somewhat cool, then steep in syrup (vol. i. page 42) flavoured with a liqueur, and coloured with a few drops of carmine. Then dish up and pour over them a puree of bananas, sprinkle with a little blanched and finely-chopped pistachio nuts, and serve.

Puree Of Bananas

Pound four or five fresh bananas with one and a half ounces of castor sugar, the juice and pulp of two oranges, and three tablespoonfuls of thick apricot jam; rub through a fine hair sieve or tammy, colour with a few drops of carmine and apricot yellow, warm in the bain-marie, flavour with a tablespoonful of Maraschino liqueur or syrup, and use.