A guide to modern cookery

2634—OPERA CHARLOTTE Line a mould with Huntley and Palmer’s sugar wafers and garnish it with a vanilla-flavoured Bavarois preparation, combined with one-quarter of its bulk of asmooth purée of candied chestnuts, and a salpicon of candied fruit, macerated in Maraschino, 2635—CHARLOTTE PLOMBIERE Line the Charlotte with lady’s-finger biscuits or with gaufrettes. When about to serve, garnish it with a Plombiere ice (No. 2795) and turn it out upon a napkin. 2636—CHARLOTTE RENAISSANCE Line the bottom of the mould with a round piece of white paper, and the sides with rectangles of Génoise, glazed white and pink. Set the glazed sides of the rectangles against the mould, Fill the mould, thus lined, with a vanilla-flavoured Bavarois preparation, combined with raw peeled and sliced apricots and peaches, pine-apple cut into dice, and wild strawberries, all these fruits having been previously macerated in Kirsch. Let the preparation set in the cool or on ice. When the Charlotte is turned out, remove the round piece of | paper, and in its place lay a slice of pine-apple, cut from the thickest part of the fruit and decorated with candied fruit. 2637—CHARLOTTE RUSSE Make a rosette on the bottom of the mould with some heart- __ shaped lady’s-finger biscuits, and line the sides with the same a biscuits trimmed, set upright and close together. This Charlotte may be garnished with a vanilla-, pra/zn-, coffee-, orange- or chocolate-flavoured cream Bavarois preparation; or a Bavarois preparation made from a purée of such fruits as apricots, pine-apple, bananas, peaches, strawberries, etc. The flavour or product which determines the character of the Charlotte should always be referred to on the menu, thus: Charlotte Russe a [ Orange or Charlotte Russe aux Fraises, etc. 2638—CREAMS Cold creams, served as entremets, belong to two very distinct classes: (1) Cooked Creams, which are, in short, but a variety of custard. (2) The Creams derived from natural, fresh cream, whipped and sugared, the generic type of which is Chantilly cream. Cooked Creams are prepared either in special little pots, in small silver or porcelain bowls, or in moulds. Those prepared in moulds are turned out when they are quite cold, and are called “ Crémes renversées” to distinguish them from the first two kinds which are always served in the utensil in which they have cooked. For all that, the term “Créme renversée” has grown somewhat obsolete, and the modern expression for this kind of custards is “Créme moulée.” Créme au Caramel represents a perfect type of this class. The custards served in their cooking-receptacles are more delicate than the others, because their preparation does not demand such a large quantity of eggs; but they are only served in the home, like English custard. For a stylish luncheon or dinner, moulded custards{Fr. crémes moulées) are best. 2639—CREME A LA VANILLE, MOULEE Boil one quart of milk containing one-half lb. of sugar; add a stick of vanilla, and let the latter infuse for twenty minutes. Pour this milk, little by little, over three eggs and eight yolks, previously whisked in a basin, and whisk briskly the while. Pass the whole through a fine sieve; let it rest for a moment or two; then completely remove all the froth lying on its surface, and pour the preparation into buttered moulds or into vases specially made for this purpose. Set to poach in a dazn-marze, ina moderate oven, keeping lids on the utensils. Not for one moment must the water in the dazn-marie boil while the poaching is in progress; for the air contained by the preparation would then become over-heated, and the result would be an infinity of small holes throughout the depth of the custard, which would greatly mar its appearance. As a matter of fact, the custard should poach, that is to say,