Meringue Mixture For Pastry Artichokes A La D'estrees

Take four raw whites of eggs and a pinch of salt and whip them together till quite stiff, then mix with boiling syrup prepared as below; divide into three parts, colour one part with a few drops of carmine and another with enough sap green to make it the colour of pistachio, and leave the other part white; then use as instructed above.

Syrup For Pastry Artichokes A La D'estrees

Put half a pound of loaf sugar to cook with a quarter-pound of water, keep it well skimmed and boil to a thick syrup; whip four whites of eggs very stiffly with a pinch of salt, add this to the boiled sugar, and use by means of a large forcing bag and rose pipe.

Little Baden-baden Cakes Petits Gateaux A La Baden-baden

Take some little fluted bouche cups or tartlet tins, line them about one-eighth of an inch thick with puff paste (vol. i.), pressing the same well into the shape of the moulds. Prepare a custard mixture by mixing in a stewpan three raw yolks of eggs, with two and a half ounces of castor sugar, a quarter of an ounce of butter, a few drops of vanilla or other flavouring, and four tablespoonfuls of cream or milk; stir over the stove till quite thick, but do not let it boil; then gently add to it three whites of eggs which have been whipped stiff with a pinch of salt, add a large tablespoonful of finely-chopped blanched almonds; put a little of this mixture into each of the tins, and bake for fifteen to twenty minutes till the custard is a nice brown on the top. Take up, remove the cakes from the moulds, stand them on the pastry rack, and when cold mask them with Maraschino glace (vol. i. page 42), and sprinkle the top of each with a little chopped pistachio; when the icing is cold, dish up the little cakes on a fancy paper, and serve.

Fleur Of Apricots Fleur Aux Abricots

Prepare a pastry fleur case as in recipe 'Fleur of Apples a la Creme,' and when cold fill up the centre with apricots (tinned apricots can be used if liked). If fresh apricots are used prepare some syrup (vol. i. page 42), put the apricots into it, allow it to come to the boil, and let them simmer for about fifteen minutes; then remove the apricots and reduce the syrup in which they were cooked to the consistency of thick cream, strain it, and when cool pout-it over the fruit. Prepare some Royal icing (vol. i.), put it into a forcing bag with a rose pipe, and with it ornament the edge of the fleur as shown in the engraving, also ornament between the apricots. Dish up the fleur and serve. Any other fruit can be used in the same way.

Fleur Of Apples A La Creme Fleur De Pommes A La Creme

Take a plain round fleur ring, lightly butter it, and place it on a baking-tin on a buttered paper; then line it about a quarter of an inch thick with paste for tarts (vol. i. page 39), pressing it well to the side of the ring; trim the paste evenly, prick the bottom well with a fork to prevent it blistering, line the paste with a buttered paper, and fill up with raw rice or any dry grain; bake it in a moderate oven from thirty to forty minutes. Then remove the paper and rice, dust over the inside of the fleur with a little castor sugar, and put it again into the oven for about fifteen minutes to dry. When cooked take up the fleur, remove the ring, and set the paste on one side. When cold fill it up with the apple puree (as below), cover this over with the uncoloured whipped cream (as below), smooth it over with a cold wet palette-knife, and with the rose-coloured cream ornament the top of the fleur in any pretty design, using a forcing bag and small rose pipe for the purpose. Form a little border round the edge of the fleur with some blanched and shredded pistachio nuts, and dish up on a dish-paper as in the illustration. Serve for a sweet for dinner, luncheon, or for any cold collation.