613. Croquettes de Cerises. — | lb. cooking cherries
(sour), li lb. cakecrumbs (crushed finger-biscuits or
Genoise), 4 oz. sugar, 1 teaspoonful grated lemon rind,
a pinch of powdered cinnamon, 1 egg, crushed rusks, fat
for frying, 2 glasses noyeau.
Stone the cherries, put them in a stewpan with the
sugar and a little water ; cook until tender, strain off
a little of the juice, and add the cakecrumbs and liquor,
grated lemon rind, and cinnamon ; spread the mixture
on a dish and let cool. Make up into cork shapes, beat
up the egg, brush over the croquets with egg, roll in
the crushed rusks or baked and crushed slices of
Genoise cake ; when set, egg and crumb again. Fry in
clarified butter or fat to a golden colour, strain on a
cloth or paper, dust with sugar, dish up on a folded
napkin or lace paper, and serve ; garnish top of each with
a glace cherry or angelique.
614. (Eufs Vanilles a la Neige. — J lb. castor sugar,
1 pint of milk, 1 gill cream, 6 whites of eggs, vanilla
essence or pod.
Put milk, cream, sugar, and vanilla in a saute-pan,
and heat up. Beat the whites of eggs to a stiff froth.
When the milk, cream, &c., is boiling drop into it the
whites of eggs, previously shaped with a tablespoon
(the shape of quenelles) ; dip the spoon into boiling
SWEET ENTREMETS (HOT). 615
water each time it is used, and avoid putting in too many
at a time. Turn the shapes as they are being poached.
Each quenelle will take from three to four minutes to
cook. When done, range them nicely in a deep silver
dish. Strain the custard over and round the quenelles,
and serve. Use vanilla pod if possible, as it gives a
better flavour.
615. Omelette Soufflee. — 6 yolks of eggs, 10 whites
of eggs, 4 oz. castor sugar, 1 oz. fecule, flavouring.
Put the yolks and sugar into a basin and work
them well with a wooden spatula ; add the flavouring
and fecule. Whisk the whites to a stiff froth and mix
carefully with the yolks. Have ready a buttered plated
baking-dish ; dress the mixture on it, pile up as high
as possible, shape the sides with the blade of a knife,
and make a deep insertion in the centre. Bake in a
moderate oven for about twenty minutes. Dust with
sugar, and serve.
616. Omelette a la Charlotte. — 6 eggs, ^ lemon,
3 oz. castor sugar, 6 oz, flour, 1 gill fresh cream, 1 table-
spoonful orange-flower water, 3 oz. butter, apple mar-
malade.
Break the eggs and separate the whites from the yolks.
Beat the yolks with the sugar, add the lemon rind chopped
finely, and orange-flower water. Whisk the whites of
eggs and mix them carefully with the flour and the yolks.
Whip the cream until stiff* and add to the mixture.
Melt the butter in two large omelette pans, pour in
each half the mixture ; let it set over the fire and then
put them in a moderate oven for about ten minutes to
finish cooking. Heat the apple marmalade, spread a
thick layer over each omelet, roll them lightly, and dust
with sugar, and serve.
617. Omelette a la Celestine. — 10 eggs, 3oz. crushed
macaroons, 2 tablespoonfuls castor sugar, 3 kinds of
jam, a little cream, 1 oz. butter, a pinch of salt.
Break the eggs into a basin, add the salt and
cream, beat them up well, and mix with the sugar and
macaroons. Make five or six omelets of equal size
1)16 RECHERCHE COOKERY.
Page 280
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613. Croquettes de Cerises. — | lb. cooking cherries
(sour), li lb. cakecrumbs (crushed finger-biscuits or
Genoise), 4 oz. sugar, 1 teaspoonful grated lemon rind,
a pinch of powdered cinnamon, 1 egg, crushed rusks, fat
for frying, 2 glasses noyeau.
Stone the cherries, put them in a stewpan with the
sugar and a little water ; cook until tender, strain off
a little of the juice, and add the cakecrumbs and liquor,
grated lemon rind, and cinnamon ; spread the mixture
on a dish and let cool. Make up into cork shapes, beat
up the egg, brush over the croquets with egg, roll in
the crushed rusks or baked and crushed slices of
Genoise cake ; when set, egg and crumb again. Fry in
clarified butter or fat to a golden colour, strain on a
cloth or paper, dust with sugar, dish up on a folded
napkin or lace paper, and serve ; garnish top of each with
a glace cherry or angelique.
614. (Eufs Vanilles a la Neige. — J lb. castor sugar,
1 pint of milk, 1 gill cream, 6 whites of eggs, vanilla
essence or pod.
Put milk, cream, sugar, and vanilla in a saute-pan,
and heat up. Beat the whites of eggs to a stiff froth.
When the milk, cream, &c., is boiling drop into it the
whites of eggs, previously shaped with a tablespoon
(the shape of quenelles) ; dip the spoon into boiling
SWEET ENTREMETS (HOT). 615
water each time it is used, and avoid putting in too many
at a time. Turn the shapes as they are being poached.
Each quenelle will take from three to four minutes to
cook. When done, range them nicely in a deep silver
dish. Strain the custard over and round the quenelles,
and serve. Use vanilla pod if possible, as it gives a
better flavour.
615. Omelette Soufflee. — 6 yolks of eggs, 10 whites
of eggs, 4 oz. castor sugar, 1 oz. fecule, flavouring.
Put the yolks and sugar into a basin and work
them well with a wooden spatula ; add the flavouring
and fecule. Whisk the whites to a stiff froth and mix
carefully with the yolks. Have ready a buttered plated
baking-dish ; dress the mixture on it, pile up as high
as possible, shape the sides with the blade of a knife,
and make a deep insertion in the centre. Bake in a
moderate oven for about twenty minutes. Dust with
sugar, and serve.
616. Omelette a la Charlotte. — 6 eggs, ^ lemon,
3 oz. castor sugar, 6 oz, flour, 1 gill fresh cream, 1 table-
spoonful orange-flower water, 3 oz. butter, apple mar-
malade.
Break the eggs and separate the whites from the yolks.
Beat the yolks with the sugar, add the lemon rind chopped
finely, and orange-flower water. Whisk the whites of
eggs and mix them carefully with the flour and the yolks.
Whip the cream until stiff* and add to the mixture.
Melt the butter in two large omelette pans, pour in
each half the mixture ; let it set over the fire and then
put them in a moderate oven for about ten minutes to
finish cooking. Heat the apple marmalade, spread a
thick layer over each omelet, roll them lightly, and dust
with sugar, and serve.
617. Omelette a la Celestine. — 10 eggs, 3oz. crushed
macaroons, 2 tablespoonfuls castor sugar, 3 kinds of
jam, a little cream, 1 oz. butter, a pinch of salt.
Break the eggs into a basin, add the salt and
cream, beat them up well, and mix with the sugar and
macaroons. Make five or six omelets of equal size
1)16 RECHERCHE COOKERY.