Timbal A La Florence - Timbale A La Florence

Put rather better than half a pound of Valencia almonds into a stew-pan with sufficient cold water to cover them; bring to the boil, then rinse them in cold water; strain this off and rub them in a cloth to take off the skins; chop up the almonds quite fine and put them into a stew-pan with half a pound of castor sugar, two tablespoonfuls of brandy, one tablespoonful of strained lemon juice, and sufficient of Marshall's Liquid Carmine to make it a nice red colour; stir these all together over the fire for seven or eight minutes, when they will be almost dry; then take a well-oiled Charlotte or square mould and arrange in it the above mixture about three-quarters of an inch thick, quickly pressing it to the mould with a slightly oiled lemon; trim the top evenly, then put aside till quite cold; remove from the mould (loosening it with a small pointed knife), and put the almond case on a dish-paper on the dish in which it will be served; fill up the inside with a Bavaroise mixture (vol. i. page 355), putting this into the case when it is beginning to set. Take some Vienna icing (vol. i.) flavoured with Fry's Caracas Chocolate in the proportion of one ounce of the chocolate to half a pound of icing sugar, and some more flavoured with vanilla essence; put them separately into forcing bags with rose pipes, and ornament the case with these mixtures, as in engraving, then arrange some crystallised violets here and there on the icing - these give a very pretty effect to the dish. When ornamented, put the timbal in a cold place for several hours to allow the icing to become set; then serve for a dinner sweet, or for a ball supper, etc.

Apples A La D'orleans Pommes A La D'orleans

Peel and core two pounds of good cooking apples, and cut them into fine slices; put these into a stewpan with two and a half gills of water, the strained juice of a lemon, the finely-cut peel of the same, and half a pound of loaf sugar; stand the pan on the stove, cover it down, and let the contents boil gently till tender, then mix with them half an ounce of Marshall's Finest Leaf Gelatine; let this dissolve, then colour with six or eight drops of sap green, and rub altogether through a tammy. Put a pint of lemon jelly (vol. i. page 351, that made with two ounces of Marshall's Gelatine to the quart) into a stewpan, and let it boil down to half the quantity, then mix it with the above prepared puree, pour out on to a dish in thickness about half an inch, and let it set; then stamp it out in rounds about two inches in diameter with a plain round cutter. Prepare a vanilla cream as below, pour this also on to a dish to get cold, and when it is set stamp it out with the same cutter; then arrange these and the rounds of apple puree alternately straight down the sides of the dish. Fill up the centre with coloured whipped cream; place on the top, as in engraving, some compote of apples (as below); pour some cold Apricot sauce (vol. i.) round the base of the dish, garnish the corners of the dish with some of the cream used for the centre, using a bag and large rose pipe for the purpose. Serve for a sweet for dinner or for a ball-supper dish.