Pudding A La Heine Pouding A La Reine

Line a fancy jelly mould (one with a pipe will be best) with Lemon Jelly (No. 2) about one-eighth of an inch thick, and garnish it with cut dried cherries, blanched and shredded pistachio nuts, blanched and shredded almonds, French plums and dried apricots, or any other nice fruits; cut each kind of fruit in small pieces, and put each in a separate stewpan with enough jelly to cover; colour the jelly mixed with the cherries with a little carmine, and that with the apricots with a little apricot yellow, and the pistachio with a little sap or apple green. Stir each of the garnishes on ice till set; then line the mould entirely with the different garnishes, arranging them in little bunches, such as red, green, yellow, black, white, and so on; set all the garnish with a few drops of lemon jelly, so as to keep it in place; then fill up the mould with a Bavaroise mixture as below, and when it is set turn it out on a dish on a fancy dish-paper, and serve.

Bavaroise Mixture For Pudding A La Reine

Put rather better than half a pint of milk to boil with a stick of split vanilla pod, then stand it in the bain-marie and let it infuse with the pod for about fifteen minutes; then dissolve half an ounce of Marshall's Leaf Gelatine in it and mix it on to four raw yolks of eggs in a basin, and tammy it; when cool add a small wineglass of brandy, the same of Noyeau liqueur or syrup, and two ounces of dried cut fruits, such as cherries, greengages, apricots, etc, and add to it half a pint of whipped cream; pour it into the mould.

Timbal A La Versailles Timbale A La Versailles

Take a plain Charlotte mould, set in a basin of ice, if any is at hand, and line it thinly with Lemon Jelly (No. 2), then arrange alternately all over the mould little rings of differently coloured custard as below that have been cut out with a cutter, as in the engraving; commence at the bottom of the mould and set each ring of custard with a little more jelly. When these are set, fill up the centre with macaroons or ratafia biscuits that are lightly sprinkled with brandy or any nice liqueur; then take the remains of the custards that are left from the garnishing, melt them separately, and to each portion add a large tablespoonful of stiffly-whipped cream, and pour them alternately into themould, allowing each to get lightly set before pouring in the other; when the mould is full, put it in a cool place to set, and turn it out on to a dish on a dish-paper. This quantity is enough for eight to ten persons.

Chocolate Custard For Timbal A La Versailles

One and a half ounces of sugar, two and a half gills of milk, cooked with two ounces of cut-up vanilla chocolate till smooth; dissolve in it half an ounce of Marshall's Leaf Gelatine, and mix it on to two raw yolks of eggs in a basin, stir over the fire till it thickens; then add a little coffee brown to colour, and tammy it: flavour with a tablespoonful of brandy and two tablespoonfuls of Maraschino, and pour it out into a dish about a quarter of an inch in depth; let this get cold, then cut it in rings as stated.