Practical gastronomy and culinary dictionary

bring to the boil. Mix the eggs in a basin, pour over tbe boiling milk and cream, stir well and return to the stew- pan. Stir over a slow fire and let it come gradually almost to the boil, strain into a basin, dissolve the gelatine in a little milk, and pass through a strainer into the above ; stir occasionally until nearly cold, then add the liqueur and glace fruit cut into shreds, should any be left over ; pour into the decorated mould when it commences to get cool. Stand it in a cool place until set. Immerse in tepid water and dish up on a cold dish. 646. Creme au Tapioca, a la Compote de Fruits.— 3 oz. ground or crushed tapioca, 2 oz. loaf sugar, 2 inches vanilla pod, | pint milk, | pint cream, about a pint of compote of fruit, almonds, and glace cherries for garnish. Put the milk, vanilla pod, and sugar in a stewpan, let it come to the boil, stir in the tapioca, stir until it boils, and cook for about 15 minutes. Pour into a basin to cool, whip the cream and mix with the tapioca when cool (remove the vanilla). Fill this into a border- mould, stand it in a cool place till firm, unmould on to a round dish, ornament the border tastefully with blanched and shredded almonds and halves of glace cherries, fill the centre with any kind of stewed fruit, pour some of the fruit syrup round the border, and serve. N.B. — The fruits may be flavoured with a glass of Chartreuse or Maraschino if liked. 647. Creme a la Romaine. — 8 oz. Jordan almonds and 1 oz. bitter almonds, 1 pint milk, 1^ gill cream, 4 oz. loaf sugar, 1 tablespoonful orange-flower water, 1 oz. French gelatine, 4 yolks of eggs. Blanch and peel the almonds, throw them into cold water, wipe them dry and chop rather finely. Put the milk into a stewpan and boil up, add the sugar ; put the almonds in a copper preserving-pan and stir over the fire until they have acquired a light-brown colour. Add the almonds to the milk and let boil, stir in the yolks of eggs, and let them bind over the fire, then remove COLD SWEETS AND ICES. 625 quickly, and pass through a fine sieve ; soak the gelatine in a little cold water, drain and let dissolve, and strain into the cream ; add the orange-flower water whilst warm, whip the cream, and work in rather lightly (the cooked cream must be nearly cold when the whipped cream is added), mingle well with a wooden spoon, and pour into a mould ; stand it on the ice ; when set, turn oat, garnish with some preserved fruit or compote, and serve. 648. Gelee au Vin. — 2 quarts water, | pint white wine or sherry, 6 oz. best gelatine, 2 oranges, 3 lemons, 1 oz. coriander seed, ^ lb. loaf sugar, 2 whites of eggs. Put the water, loaf sugar, the rinds of oranges and lemons very thinly peeled, and allow it to boil up. Now add the juice of the fruit, wine, and coriander seed ; allow the syrup to cool a little. Whisk the whites of eggs and shells, and stir into the syrup ; then add the gelatine, which has been already soaked in cold water and well strained, and stir over the fire until it boils ; allow it to simmer until the gelatine is melted, then pass through a jelly-bag or fine cloth (previously rinsed in boiling water). Strain two or three times until quite clear. Pour into moulds and set to cool. When set, immerse in tepid water, turn out on a dish and serve.