Cream For Egg A La Mille Fruits

Whip half a pint of double cream till quite stiff, sweeten it with two ounces of castor sugar, flavour with a few drops of vanilla essence, stir in a few drops of liquid carmine, and give it a mottled appearance by drawing a fork through it. Put the cream into a forcing bag with a large rose pipe, fill some little fancy paper cases with it, and stick here and there on the cream some little strips of uncrystallised cherries and angelica. Then set in the charged ice-cave and let them freeze for about one hour, and use.

Little Nougat Baskets A La Duchesse Petites Corbeilles De Nougat A La Duchesse

Line some little oiled oval dariol moulds with Nougat paste (vol. i. page 323) about an eighth of an inch thick, trim them and turn out the nougat cases to form the base of the baskets, and when quite cold fill up the insides with whipped cream (see recipe, ' Cream for Garnishing '), using a bag and pipe for the purpose, form the lids and handles from the boiled sugar (page 457) or angelica, garnish with small quarters of oranges, whole ripe strawberries and cherries, or any nice fresh ripe fruit that are dipped into clear boiled sugar; if fresh fruits are not in season dried ones may be used. Arrange on a dish-paper or napkin, and serve for a dinner or luncheon sweet or for any cold collation.

Fleur A La Florence Fleur A La Florence

Take a square fleur mould, oil it well, and line it about a quarter of an inch thick with Florence paste (vol. i. page 323), pressing this well to the mould; trim off the edges neatly, and when the paste is cold and firm remove the pegs from the mould, take away the fleur tin and orna-ment the edges of the paste, by means of a forcing bag and small rose pipe, with Royal icing (vol. i.); place the ease on the dish in which it is to be served, arrange round the inside, as in engraving, cornets pre-pared as in vol. i. page 320, but colour the cornet paste with six or eight drops of liquid carmine, and till up the centre with a macedoine of fruits (see recipe); fill the cornets with vanilla-flavoured whipped cream for garnishing (see recipe), using a forcing bag and rose pipe for the purpose, and arrange some of the same cream on the top of the macedoine of fruits. Serve for a dinner sweet or for ball supper.

Flower Cases A La Creme Bouquetiers A La Creme

Make some nougat as in vol. i. page 323; when cooked turn the mixture on to an oiled slab, roll it out with an oiled rolling-pin and line some oiled dariol moulds with it very thinly, pressing well to the shapes; trim the edges, and when cool turn out of the moulds, and mask them lightly over the outsides with Royal icing (vol. i.), which is coloured with a little of Marshall's Carmine or Cherry Red; sprinkle this over with red coloured sugar, and ornament the edges of the bouquetiers with white-Royal icing (vol. i.), by means of a forcing bag and small plain pipe; then press the edges in chopped pistachio nuts, and, when ready to serve, fill up the centres with whipped cream, and garnish the top with crystallised rose leaves and violets. Serve on a dish-paper or napkin for a dinner or luncheon sweet, or for any cold collation.