(3541). Bananas In Surprise (Bananes En Surprise)

The proportions for eight large bananas is one quart of cream, the pulp of four bananas and one pound of sugar; press through a fine sieve and freeze. Pare and cleanse the peels nicely; freeze them in a freezer for one hour and fill with the above cream, putting inside of them a salpicon of candied fruits macerated in maraschino. Put the bananas into a freezing box well packed in ice and leave to harden for several hours. Dress on a folded napkin and serve.

Fig. 671.

(3542). Blidah (Blidah)

Fill a lozenge-shaped mold with cherry ice cream (No. 3451) or currant water ice (No. 3002); unmold and put it in the bottom of a Moutelimar mold packed in ice; finish rilling the lozenged part of the mold with mandarin water ice and the rest with vanilla ice cream (No. 3458), into which mix the pulp of two oranges macerated for an hour in maraschino. Fill the molds well, force on the cover, pack and freeze for one hour; unmold and cutting in half-inch slices dress each slice on lace paper and serve. The length of the mold is eight inches long inside, the height is three and three-quarters inches and the width at its base is three and a quarter inches. The lozenge is the same length as the larger mold and its height is two inches.

Fig. 672.

(3543). Caramel Bouchees (Bouchees Au Caramel)

Lay on a sheet of paper some half-spherical rounds of lady finger paste (No. 3377), each two and a half inches in diameter; when cooked empty out the centers. Put a quarter of a pound of strawberry juice in a vessel with a pint of thirty-two degree syrup and a little vanilla; strain through a fine sieve, freeze and then mix in two Italian meringue egg-whites (No. 140) and half a pound of preserved pineapple cut in three-sixteenths inch squares and macerated in kirsch. With this ice fill the interior of the biscuits, range one on top of the other, fastening them well together; lay them in a freezing box for one hour to congeal the ice and then dip them in sugar cooked to "crack" (No. 171). Dress these balls on rounds of waffles three inches in diameter; serve them plain or scatter over finely shredded green pistachios.

Fig. 673.

(3544). Cauliflower With Marchioness Rice (Choux-Fleurs Au Riz Marquise)

Blanch half a pound of rice; cook it in milk for half an hour, pass through a fine sieve and mix with it double as much hazel-nut ice cream (No. 3464). Fill a cauliflower-form mold with three pints of this preparation, keeping a cavity in the center, and fill this with the well-cooked boiled rice marinated in vanilla syrup and having added to it a salpicon of fresh fruits, macaroons and lady fingers steeped in maraschino. Close the mold after it is quite full, pack in salted ice and freeze for one hour, then unmold on a folded napkin and serve with a separate sauce-boatful of sauce prepared with vanilla ice (No. 3458) and maraschino mixed together, to which add an equal volume of whipped cream (No. 50).