Puree For Fleur Of Apples A La Creme

Take one and a half pounds of good cooking apples, peel and slice them, and put them into a stewpan with half a pint of water, three ounces of castor sugar, the peel of one lemon, two bayleaves, and one ounce of butter; boil till into a pulp, then rub through a fine hair sieve, and use.

Cream For Fleur Of Apples A La Creme

Take half a pint of double cream, whip it very stiff, sweeten it with a little castor sugar, flavour with a few drops of vanilla essence, and use. To make it rose colour, add a few drops of Marshall's Liquid Carmine.

Fleur Of Apples And Almonds A La Vienne Fleur De Pommes Aux Amandes A La Vienne

Prepare a pastry fleur case with paste as below and cook it as for Fleur of Apples, and when it is baked fill up the inside with the puree of apples (vol. i. page 33) to within a quarter of an inch of the top, then cover this puree with almond paste (vol. i.), and place the fleur again in a moderate oven for about twenty minutes, when the top should be a pretty brown colour; ornament the edges of the fleur by means of a bag and small plain pipe with a little Royal icing (vol. i.) coloured pink with Marshall's Liquid Carmine, and dish up on a dish-paper. Serve for a dinner or luncheon sweet or for any cold collation. The above quantities are sufficient for six to eight persons.

Paste For Fleur Of Apples And Almonds A La Vienne

Take four ounces of fine flour and rub into it one and a half ounces of butter, one and a half ounces of castor sugar, two ounces of finely-chopped blanched almonds, and one raw yolk of egg; stir all together, and then mix with orange-flower water into a stiff smooth paste, roll out about a quarter of an inch thick, and use.

Gooseberry Tartlets A La Creme Tartelettes De Groseilles Vertes A La Creme

Take about a pint of gooseberries, top and tail them, and then put them in a nice thick sugar syrup to boil till the skins begin to crack, then tip them out in a vessel to cool. Prepare some tartlet paste cases as for Tartlets a la Princesse; dust the cases inside with castor sugar, and put them again in the oven for about eight minutes; take them out, and when they are cool partly fill them with the gooseberries. Have some thickly-whipped cream that is sweetened, mask the tartlets entirely with it, and smooth it over with the palette-knife; put a little of the same cream into a bag with a little fancy pipe, and garnish the tartlets round the edge in the shape of little roses; sprinkle a little coloured sugar over, and serve on a dish-paper.

Lemon Cheese Cakes - Gateaux De Fromage Au Citron

Work four ounces of butter in a basin till quite like a cream, then mix into it five ounces of castor sugar, and work together for about ten minutes; now add two raw yolks of eggs, the finely-chopped peel of three lemons and the juice of the same, one stale penny sponge cake made into crumbs, and six or eight finely-chopped sweet almonds; work these into a perfectly smooth paste, and add one tablespoonful of orange-flower water, two tablespoonfuls of brandy or any liqueur or syrup, and the whites of two eggs that have been whipped stiff with a pinch of salt; the mixture must not be worked much after the whipped whites are added. Prepare a paste as follows: - Rub six ounces of butter into a half-pound of fine flour till quite smooth; add one and a half ounce of castor sugar and one raw yolk of egg, and mix into a stiff paste with cold water; roll it out about one-eighth of an inch thick, line some little bouche or tartlet cups with it, then pour in the above mixture, and bake in a moderate oven for twenty-five to thirty minutes; when the cakes have been in the oven for ten minutes dust over the tops with a little icing or fine castor sugar to glaze them. When cooked, remove them from the tins and garnish round the edges of the custard mixture with little pieces of cut candied lemon and citron peel and dried uncrvstallised cherries cut in diamond shapes; dish the cakes on a dish-paper or napkin, and serve for a sweet for dinner, luncheon, or supper. The above quantity will make about sixteen to eighteen cakes.