To Make the Brioche Case or Timbale. — Take a
large brioche cooked in a souffle tin to give it a
straight form (Recipe 2662), and, if possible, let it
be a day old. Cut off the top and reserve it for a
cover. Then with a fine-pointed knife cut round
the inside of the brioche a little distance from the
crust, and to a depth of about 1 inch from the foot.
Pass the knife round once or twice to make sure
that the inside is free from the crust. Then slip
in the knife through the crust an inch or so from
the bottom of the brioche, and move it about from
right to left so as to sever the centre piece entirely,
making the hole as small as possible. Now lift
out the soft centre part, leaving a case or crust
of brioche.
To Glaze the Timbale. — Take some thick apricot
puree, made by rubbing tinned apricots or apricot
marmalade through a sieve. Put it into a saucepan
with some of the syrup from the fruit (see below),
flavour with vanilla or a little liqueur, and boil
quickly until reduced to a thick syrup or jelly.
Brush over the brioche timbale with this, and also
the cover, to glaze them well ; then decorate them
with pieces of preserved fruits, shred almonds,
cocoanut, &c., and according to taste.
The Fruit for Filling. — Take any fresh fruits,
according to season, and cook them in a syrup of
sugar and water✪ Timbale de Fruits à la Parisienne flavoured with vanilla until they
are tender. The pieces of fruit should be rather
small in size, so that they will fit into the timbale
easily. A little tinned fruit may be mixed with
the fresh fruit if liked, or a few small pieces of
preserved fruit. A little liqueur may also be
added, and the apricot glaze left over after glazing
the brioche.
To Finish. — Fill up the brioche with the fruit,
putting in as little of the syrup as possible. Put
on the cover, and serve the rest of the syrup and
fruit separately in a sauce boat.
FRUIT COMPOTES AND PRESERVES, &c.
The value of fruit as an article of diet is well known, and that it should have a place on every table is
a recognised fact. Although some fruits are not of much service as far as food is concerned, owing to
the large quantity of water they contain, they are valuable on account of their mineral salts, which help
to purify the blood and keep the body in good condition. They also supply water in a palatable and
refreshing form, and their flavour and juiciness help to stimulate the appetite and give variety and light-
ness to a more solid diet.
It is now quite possible to have fresh fruit all the year round, because during the time that our own
home-grown fruit is out of season, its place is taken by that which comes from abroad.
Fresh fruit, prettily arranged, is always beautiful and inviting, and can be eaten without danger by
those who are healthy. Others, however, find they can take it more easily in a cooked form, and for
this reason, as well as to add a little variety to the ordinary fruit course, it is useful to know how to
prepare it in diSerent ways.
Compotes or stewed fruits, for instance, are always good, served with light cake or biscuits as a simple
dessert, or along with a milk pudding as a more substantial sweet. Fruit salads, too, are universal
favourites, especially in hot weather, when a more substantial pudding would be out of place.
Page 741 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Make the Brioche Case or Timbale. — Take a large brioche cooked in a souffle tin to give it a straight form (Recipe 2662), and, if possible, let it be a day old. Cut off the top and reserve it for a cover. Then with a fine-pointed knife cut round the inside of the brioche a little distance from the crust, and to a depth of about 1 inch from the foot. Pass the knife round once or twice to make sure that the inside is free from the crust. Then slip in the knife through the crust an inch or so from the bottom of the brioche, and move it about from right to left so as to sever the centre piece entirely, making the hole as small as possible. Now lift out the soft centre part, leaving a case or crust of brioche.
To Glaze the Timbale. — Take some thick apricot puree, made by rubbing tinned apricots or apricot marmalade through a sieve. Put it into a saucepan with some of the syrup from the fruit (see below), flavour with vanilla or a little liqueur, and boil quickly until reduced to a thick syrup or jelly. Brush over the brioche timbale with this, and also the cover, to glaze them well ; then decorate them with pieces of preserved fruits, shred almonds, cocoanut, &c., and according to taste.
The Fruit for Filling. — Take any fresh fruits, according to season, and cook them in a syrup of sugar and water flavoured with vanilla until they are tender. The pieces of fruit should be rather small in size, so that they will fit into the timbale easily. A little tinned fruit may be mixed with the fresh fruit if liked, or a few small pieces of preserved fruit. A little liqueur may also be added, and the apricot glaze left over after glazing the brioche.
To Finish. — Fill up the brioche with the fruit, putting in as little of the syrup as possible. Put on the cover, and serve the rest of the syrup and fruit separately in a sauce boat.
The value of fruit as an article of diet is well known, and that it should have a place on every table is a recognised fact. Although some fruits are not of much service as far as food is concerned, owing to the large quantity of water they contain, they are valuable on account of their mineral salts, which help to purify the blood and keep the body in good condition. They also supply water in a palatable and refreshing form, and their flavour and juiciness help to stimulate the appetite and give variety and lightness to a more solid diet.
It is now quite possible to have fresh fruit all the year round, because during the time that our own home-grown fruit is out of season, its place is taken by that which comes from abroad.
Fresh fruit, prettily arranged, is always beautiful and inviting, and can be eaten without danger by those who are healthy. Others, however, find they can take it more easily in a cooked form, and for this reason, as well as to add a little variety to the ordinary fruit course, it is useful to know how to prepare it in different ways.
Compotes or stewed fruits, for instance, are always good, served with light cake or biscuits as a simple dessert, or along with a milk pudding as a more substantial sweet. Fruit salads, too, are universal favourites, especially in hot weather, when a more substantial pudding would be out of place.
Records on this page
Timbale de Fruits à la Parisienne