(3148). Cornets Of Orange Cream (Cornets, Oublies, Plaisirs De Creme A L'Orange)

Pound eight ounces of shelled and peeled almonds with eight ounces of sugar and four egg-whites to obtain a fine paste; add to it two ounces of vanilla sugar (No. 3165). two ounces of flour and eight lightly beaten egg-whites. Dress this paste on a waxed baking sheet, laying it with a table-spoonful into thin round waters four inches in diameter, and bake them in a hot oven When of a fine golden color remove them from the oven and roll them around some tin cornet forms and leave till cold. Dress in a pyramid on a dish covered with a napkin and fill each one with whipped cream flavored with orange.

(3149). Cream Bain-Marie - Molded (Creme An Bain-Marie Moulee)

Put into a bright copper pan two spoonfuls of powdered sugar, stir it on a slow fire until it becomes a fine yellow color, then pour it into the bottom of a low charlotte mold and let get cold. Break seven or eight eggs in a bowl with five or six yolks; beat them up for two minutes, then dilute with a quart of milk, adding ten ounces of powdered sugar and a little lemon peel. Ten minutes later strain it twice through a sieve. Butter the sides of the mold, pour the preparation in. place it in a saucepan on a small trivet and pour hot water around to reach up to half the height, of the mold, then bring to a boil; remove the saucepan to a slower fire, and cover it over; place some hot cinders on the saucepan lid and let poach for one hour at least without allowing the water to boil. Remove the saucepan and let the cream get partly cold before taking it from the water, then unmold on a dish.

(3150). Malakoff Cream (Creme Malakoff)

Have eighteen to twenty ounces of Genoese cake (No. 3239) or biscuit (No. 3231) cut into not too thick slices. Cut up some candied fruits, such as apricots, greengages and pineapple, in small dice, adding whole candied cherries. With seven or eight egg-yolks, a pint of milk and ten ounces of sugar prepare an English cream (No. 42); when thick and nearly cold mix with it four spoonfuls of dissolved gelatine, strain and stir on ice to reduce it to the correct consistency (it must be very light ). then mix with it five or six spoonfuls of whipped cream. Incrust a. souffle' pan (Fig. 182) on ice. Soak the sliced biscuit half with rum and the other half with kirsch or Curacoa; spread them in layers in the pan and pour the cream over; bestrew with the candied fruits, and repeat until the pan is entirely full and forms a dome on top; keep it on ice for half an hour. Cover the dome with a thin coat of apricot marmalade (No. 3675), then cover with sweetened and flavored whipped cream; decorate with the same cream, and place the pan on a napkin to serve at once.

(3151). Cream Of Rice With Angelica (Creme De Riz A, 'I'Angelique)

Pick and wash four ounces of good rice and cook it till tender (keeping the grains whole) with a pint and a half of milk into which has been added half a split vanilla bean; pour it at once into a basin. Put into another vessel six egg-yolks, stir in six ounces of powdered sugar, and dilute with halt a pint of boiling milk; pour this into a saucepan to thicken over the fire, and then add two ounces of gelatine softened in cold water, and as soon as the gelatine is dissolved strain the whole over the rice and mix well without stirring the rice more than necessary. At the same time incorporate four ounces of angelica previously washed in hot water, cut in small three-sixteenths of an inch dice, and steeped in maraschino. Set the preparation on ice to get thoroughly cold, and as soon as it begins to thicken stir in as much whipped cream; pour the whole into a plain cylindrical mold (Fig. 150), and keep it on ice for two hours. Unmold on a cold dish, and garnish around with lady bouchees (No. 3376).