A guide to modern cookery

Then, detach the pulp by means of a silver spoon, without withdrawing it from the fruit; sprinkle it with Maraschino, and put the whole back into the refrigerator. Dish on fragmented ice or on a block of the latter, and serve the pulp before the diners in Sherbet glasses. 2930—GRANITES Granités answer the same purpose as Sherbets, while they may also be introduced into certain culinary preparations. The bases of these preparations consist of very thin syrups made from fruit juices, and not overreaching fourteen degrees (saccharometer). Granités consist only of iced syrups, and are not combined with any Italian or other meringue. As in the case of the Sherbets, but more particularly in regard to these, the operator should remember not to stir the syrup during the freezing process, lest it turn; and, when it is congealed, it should form a light, granulated mass. 2931 —MARQUISES Marquises are generally made from strawberries or pine-apple, with Kirsch, The preparation is that of a Sherbet with Kirsch, registering 17° by the saccharometer. The freezing is done as for Granités ; but it should be carried a little further. When about to serve, mix the preparation per pint thereof with half a pint of very stiff Chantilly cream, combined with a strawberry or pine-apple purée, subject to the designation of the Marquise, 2932—PUNCH A LA ROMAINE Mix sufficient dry white wine, or dry champagne, with one pint of syrup at 22°, to reduce the latter to 17°; add the juice of two oranges and two lemons, a strip of orange and lemon zest, and let infusion proceed for one hour.. Strain the syrup and bring it to 18°. Freeze in the freezer, until it is somewhat stiff, and mix it with the quarter of its volume of Italian meringue (prepared from two egg-whites and three and a half oz. of sugar). When about to serve, complete with one-fifth pint of Rum, added little by little. Serve the preparation in glasses, after the style of the Sherbets. N.B.—For all Sherbets and Punches, one quart of the finished preparation should be allowed for every ten people. 2933—SPOOMS Spoom is a kind of Sherbet prepared froma syrup at 20°. Add to it twice as much Italian meringue as was added to the Sherbets. Do not work it too briskly, that it may remain very light and frothy. Spooms are made from fruit juices; but more often from such wines as Champagne, Samos, Muscat, Zucco, etc. Serve it in glasses like the Sherbets. CHAPTER XxXI DRINKS AND REFRESHMENTS, N.B.—The quantities given below are calculated to be sufficient for fifteen glassfuls. 22934—BAVAROISE Work eight oz. of powdered sugar with eight egg-yolks in a saucepan, until the whole becomes white and reaches the ribbon stage. Then add consecutively: one-fifth pint of capillary syrup, one pint of freshly made, boiling hot tea, and the same amount of boiling milk ; whisking briskly the while, that the drink may be very frothy. Complete at the last moment with one-third pint of the liqueur which is to characterise the Bavaroise, ze. either Kirsch or Rum. If the Bavaroise be flavoured with vanilla, orange or lemon, let the flavour infuse in the milk for fifteen minutes beforehand. If it be flavoured with chocolate, dissolve six oz. of the latter, and add the milk to it, flavoured with vanilla. If it be coffee-flavoured, set three oz. of freshly-torrified and concassed coffee to infuse in the milk or flavour with one pint of freshlymade coffee. Bavaroise is served in special glasses, and it must be frothy. 2935—BISCHOFF Put into a basin one bottleful of Champagne, one Sherryglassful of “tilleul” infusion, one orange and one lemon, cut into thin slices, and enough syrup at 32° to bring the preparation to 18°. Let maceration proceed in the cool for an hour. This done, strain the whole ; freeze it like a Granité, and finish it with four liqueurglassfuls of liqueur-brandy.