(3555). Jardiniere Outlets (Cotelettes Jardiniere)

Blanch half a pound of rice, refresh and return it to the saucepan with a pint and a half of boiling cream, half a pound of sugar and the peel of half a lemon. Boil up once, push it into the oven for an hour, then remove and whip it well, adding a quart of cream; freeze and as the preparation takes body mix into it as much sweetened whipped cream as there is ice. Mold in cutletshaped molds and when thoroughly frozen turn them out and dip each one in macaroon dust sifted through a fine sieve. Dress on a salpicon of fruit macerated in maraschino and thickened with apricot marmalade (.No. 3675) prepared with maraschino; trim the handles with frills (No. Io) and serve at once.

Fig. 687.

(3556). La Grandina (La Grandma)

Coat some oval-shaped plaited paper cases with a part of the following ice: "Whip together one pint of raspberries, the peel of one orange and the juice of three, also the juice of six lemons; tint this a beautiful pale red and boil, adding enough sugar to make a twenty-two degree syrup; strain through a fine sieve and freeze. When consistent and smooth add to it half as much whipped cream and two ounces of finely cut-up citron peel; partly fill the inside of the cases with iced chocolate biscuit preparation flavored with vanilla, into which mix pounded macaroons and a few roasted and pulverized hazel-nuts; freeze for one hour, putting the cases in a freezing box and finish filling with the raspberry ice, having it slightly bomb-shaped on top; decorate with whole cherries placed directly in the center; dredge the top with finely shredded pistachios; return to the freezing box and freeze for one hour.

Fig. 6S8.

(3557). Lemons In Surprise (Citrons En Surprise)

Pour a quart of fresh cream into a vessel, pound two ounces of sweet almonds and a few bitter almonds with twelve ounces of sugar; sift through a sieve and put it with the cream, adding two gills of maraschino and four ounces of candied fruits cut in quarter-inch squares; tint it to a soft pink, then freeze. With this cream fill some large lemons that have been emptied. Tie around with ribbons the same as shown in Fig. 689.

Fig. 689.

(3562). Madrilian (Madrilene)

Place in a vessel twelve raw egg-yolks and half a pound of sugar, diluting slowly with a pint of boiling milk that has just had a quarter of a vanilla stick infused therein for fifteen minutes; strain through a fine sieve. Butter some timbale molds (No. 3, Fig. 13?) and fill them with the preparation; stand them in a sautoir with boiling water to reach to half their height and poach; when they are linn to the touch leave stand till cold, then unmold. Pound a quarter of a pound of sweet almonds and a few bitter ones, all freshly peeled; moisten slowly with a quart of milk and strain forcibly through a napkin; add ten ounces of sugar and a gill of kirsch, also a little vanilla syrup (No. 3165); strain, freeze, and when the ice has congealed mix in one Italian meringue egg-white (No. 140). Mold in cylindrical molds two and a half inches in diameter by two inches in height, placing the small timbale directly in the center; freeze for half an hour, then unmold and lay on lace paper; on top have a handsome brandied plum, and around this and the base set an even row of cherries cut in two.

Fig 602.