A guide to modern cookery

Cover this ice with Kirsch-flavoured Italian meringue ; set the latter to colour quickly, and serve instantly. 2603—FLAN DE POMMES CHAUD NINON Prepare a colourlessly-baked flawn crust. Garnish it with apples stewed as for a Charlotte, and shape these in the form of - a dome. Upon these stewed apples set pink and white quartered apples, alternating the latter regularly ; and, by means of a brush Bae delicately coat these quarters of apple with some reduced white syrup. 2604—FLAN DE POMMES A LA BATELIERE : Line a flawn-ring with some short paste, and garnish it with apples, stewed as for a Charlotte. Cover the apples with a dome of somewhat creamy rice for entremets, combined with the whites of four eggs (beaten to a stiff froth) per lb. of cooked rice. Bake the flawn in the usual way, and, on taking it out of the oven, sprinkle it copiously with icing sugar, and glaze with a red-hot iron. VARIOUS HOT ENTREMETS. 2605—MINCE PIES Constituents—One lb. of chopped suet; one and one-third Ibs. of cold, cooked fillet of beef, cut into very small dice; one lb. of pipped raisins; one lb. of currants and an equal quantity of sultanas ; one lb. of candied rinds; half lb. of peeled and chopped raw apples; the chopped zest and the juice of an orange ; twothirds oz. of allspice; one-sixth pint of brandy ; and the same measure of Madeira and rum. Thoroughly mix the whole; pour it into an earthenware jar; cover the latter, and let the preparation macerate for a month. Preparation—Line some deep, buttered tartlet moulds with ordinary short paste; garnish them with the above preparation ; cover with a thin layer of puff-paste, having a hole in its centre; seal down this layer, gz/d, and bake in a hot oven. 2606—CELESTINE OMELET Make an omelet from two eggs, and garnish it either with cream, stewed fruit or jam. Make a somewhat larger omelet, and stuff it with a different garnish from the one already used ; enclose the first omelet in the second, and roll the latter up in the usual way. Sprinkle with icing sugar, and glaze in the oven or with a red-hot iron. 2607—EGGS A LA RELIGIEUSE Bake a somewhat deep flawn-crust without colouration, and have it of a size in proportion to the number of eggs it has to contain. Coat it inside with a layer of pralin, and dry the latter well in a mild oven. Meanwhile poach the required number of fresh eggs in boiling gq milk, sugared to the extent of a quarter lb. per quart, and keep them somewhat soft. Drain them, and set them in the crust. | Between each egg place a small slice of pine-apple, cut to the shape of a cock’s comb. Thicken the poaching-milk with five eggs and six egg-yolks per quart ; pass it through a strainer: pour the preparation over the eggs, and put the flawn in a mild oven, that the cream may be poached and slightly coloured. 2608—PAIN PERDU OR GILDED CRUST Cut some slices one-half inch thick from a brioche or a stale loaf and dip them in cold sugared and vanilla-flavoured milk. Drain the slices ; dip them in some slightly-sugared beaten eggs, and place them in a frying-pan containing some very hot clarified butter. Brown them on both sides; drain them; sprinkle them with vanilla sugar, and dish them on a napkin. 2609—FRUIT SUPREME A LA GABRIELLE Prepare (1) a border of apples, stewed as for a Charlotte, thickened with eggs, and poached in a buttered and ornamented border mould. (2) A macédoine of fruit, the quantity of which should be in proportion to the capacity of the mould and consisting of quartered pears, cooked in syrup; pine-apple, cut into large lozenges ; half-sugared cherries ; angelica, stamped into leaf-shapes by means of the fancy-cutter; and currants and sultanas, swelled in syrup. Set all these fruits in a sautépan.