A guide to modern cookery

The amount of the icing sugar varies according to the acidity of the fruit and the sweetness of the poaching-syrup. Combine with the purée an equal quantity of very stiffly whipped cream ; set the preparation in the shape of a dome in a timbale: decorate its surface, by means of a piping-bag, with Chantilly cream, and serve very cold. TANGERINES (MANDARINES). 2687—MANDARINES ALMINA Cut a slice of the rind from the stem-end of the tangerines by means of a round, even cutter, one inch in diameter. Then empty them, and fill the rinds with a preparation of Bavarois with violets, combined - with crumbled lady’s-finger biscuits, sprinkled with Maraschino. Close the tangerines with the slice cut off at the start ; let them set in a cool place, and, at the last moment, lay them on a dish covered with a folded napkin. 2688—MANDARINES A LA CREME Empty the tangerines, and fill their peels with a somewhat thick tangerine Bavarois preparation, combined with a third of its bulk of fresh, raw cream. Place them in ice until they have to be served ; dish them as directed in the preceding recipe. 2689—MANDARINES EN SURPRISE Proceed as for the oranges, but for the orange ice substitute tangerine jelly. ORANGES. 2690—ORANGES AU BLANC-MANGER Cut the oranges and empty them as directed in the case of tangerines. Then fill them with French blanc-mange (No. 2625), and let it set. Close the oranges with the slices cut off at the start, and dish them on a napkin. 2691--@RANGES RUBANNEES Garnish the empty orange-rinds with regular layers of variously coloured and flavoured blanc-manges, or with alternated fruit jellies. When about to serve, quarter the oranges, N.B.—These quartered oranges are sometimes used for the garnishing of cold entremets. 2692—ORANGES EN SURPRISE Cut a lateral slice from each orange, representing about one-fourth of their height, and empty them. Garnish the peels with orange ice ; cover the latter with Italian meringue; set the garnished peels on broken ice, lying on a tray, and set them in a sufficiently hot oven, to quickly colour the meringue. On taking the oranges out of the oven, close each with the slices cut from them at the start, in which are stuck imitation leaves and stalks, made from pulled sugar. Dish them on a napkin. 2693—ORANGES SOUFFLEES EN SURPRISE Empty the oranges as above; garnish the rinds with an orange soufié preparation, and cook the latter. On taking the oranges out of the oven, cover the souffé with the slices cut off at the start; dish the oranges on a napkin, and serve them instantly. PEACHES AND NECTARINES (PECHES ET NECTARINES). As nectarines may be prepared after the same recipes as peaches, there is no need to give special recipes for the former. 2694—PECHES AIGLON After having peeled the peaches, poach them in a vanillaflavoured syrup, and leave them to cool therein. Drain them, dish them upon a layer of vanilla ice-cream, spread in a falsebottomed silver timbale, the inner compartment of which contains broken ice. Sprinkle crystallised violets over the peaches; set the timbale on a block of ice, carved to represent an eagle, and cover the whole with a veil of spun sugar. 2695—PECHES A L’AURORE Poach the peeled peaches in a Kirsch-flavoured syrup, and let them cool there. Drain them; dish them in a silver timbale, upon a layer of “iced mousse with strawberries,” and coat the whole with a Curagoa-flavoured sabayon. 2696—PECHES ALEXANDRA Poach the peaches in a vanilla-flavoured syrup and let them completely cool. Dish them in a timbale surrounded by ice containing on its bottom a layer of vanilla ice-cream, covered with a strawberry purée. Sprinkle the peaches with white and red rose-petals, and veil the whole with spun sugar. 2697—PECHES CARDINAL