Ragout For Lobster Patties A La Creme

Take the meat from a small cooked lobster, cut it into small square pieces, put it into a pan with a quarter-pint of stiffly-whipped cream, a quarter-pint of stiff Mayonnaise sauce (vol. i.), half a pint of liquid aspic jelly, and a little chopped tarragon and chervil; stir together on ice till beginning to set, season with a teaspoonful of tarragon vinegar, a dust of Marshall's Coralline Pepper, and use.

Fleur With Meringue Fleur Au Meringue

Have a plain or fancy fleur ring buttered and place it on a buttered paper on a baking-tin, line the ring with short paste (vol. i. page 39), prick it well on the bottom to prevent it blistering, trim it off evenly round the edge of the ring with a knife, and partly fill up the inside with a pastry custard (vol. i. page 41); put a few little pieces of butter here and there on the top to keep it moist, and bake in a moderate oven for twenty-five to thirty minutes, when the custard should be a pretty golden colour, then remove the fleur ring, and mask the top of the custard over with a layer of any nice jam; fill up the fleur with a stiff Meringue mixture (vol. i. page 325), putting it on ornamentally by means of a forcing bag and pipe, then dust over with icing sugar from a dredger, and place it in a moderate oven for twelve to fifteen minutes to dry; then arrange neatly on the top some nice dried or fresh fruits such as strawberries or cherries, dish on a paper or napkin, and serve for a dinner or luncheon sweet, or for any cold collation.

Fleur With Pistachios - Fleur Aux Pistaches

Line a fleur ring with paste as for Fleur of Apples, and before baking fill it with a custard (as below), then bake it for about thirty minutes; remove the fleur ring and place a band of buttered paper round the fleur, pour in the souffle mixture (as below) and bake again in a moderate oven for twenty to twenty-five minutes. Take it up, remove the paper, and serve at once with a few finely-chopped pistachio kernels sprinkled on the top and a good Apricot sauce (vol. i.) round it. This is a very good sweet for dinner or luncheon, and any left will be nice when cold, cut in slices and served with whipped cream sweetened and flavoured with vanilla or other essence.

Custard For Fleur With Pistachios

Mix together one ounce of fine flour, two ounces of butter, one raw yolk of egg, one and a half ounces of castor sugar, and a quarter of a pint of milk, and stir this over the fire until it boils; then mix into it a tablespoonful of orange-flower water, a dessertspoonful of Maraschino liqueur or syrup, and one ounce of pistachio nuts which have been blanched and chopped.

Souffle Mixture For Fleur With Pistachios

Put into a stewpan one and a half ounces of fine flour, one and a half ounces of butter, one and a half tablespoonfuls of castor sugar, barely half a pint of new milk, and two raw yolks of eggs; mix well together, and stir over the fire until it boils; then add a few drops of vanilla essence, a tablespoonful of orange-flower water, two ounces of blanched and chopped pistachio nuts, and three large or four small whites of egg which have been whipped till very smooth; when well mixed together, use.