Bavaroise A L'imperiale Bavaroise A L'lmperiale

Put a plain Charlotte mould in a basin containing a little ice, and line it about one-eighth of an inch thick with Lemon Jelly (No. 2) that is flavoured with rum and sherry; arrange the rounds of apricot and cream (see below) alternately overlapping each other in the mould until it is quite covered, and set the garnish with more jelly; then fill up the inside of the mould with alternate layers of apricot puree and cream (made by dissolving the remains of the apricot and cream separately and stirring each until beginning to set, when they are ready to use) and chocolate cream (as below), being careful to pour each puree in the mould when it is beginning to get set, and letting it get somewhat set before pouring in the next layer; then, when firm, turn out on a dish with a dish-paper or napkin on it, and garnish it round with chopped jelly. Serve for a dinner or luncheon sweet, or for a cold collation.

Apricot For Bavaroise A L'imperiale

Take half a pound of fresh ripe or tinned apricots, pound them with three ounces of castor sugar till smooth; add a saltspoonful of Marshall's Apricot Yellow, and mix with it half a pint of warm water, in which has been dissolved half an ounce of Marshall's gelatine, or a half-pint of the liquor from the tin can be used instead of water; flavour with two wineglasses of Maraschino syrup and the juice of a lemon; then rub all through a tammy cloth, pour the mixture into a saute pan or on a flat dish, in thickn about a quarter of an inch, and leave it till set; then stamp it out in rounds with a plain round cutter about the size of a sixpenny-piece and use as directed.

Cream For Bavaroise A L'imperiale

Take half a pint of single cream, mix with it two ounces of castor sugar and half a vanilla-pod split; bring to the boil, then stand it in the bain-marie to infuse for about ten minutes; dissolve in it a quarter of an ounce of Marshall's gelatine; then wring through a tammy, and pour the mixture into a saute pan or Hat dish; let it cool, but not set; then sprinkle on it six or eight drops of Marshall's Liquid Carmine, and carefully draw a fork through the cream to give it a mottled appearance; then let it get firm and use as directed.

Chocolate Cream For Bavaroise A L'imperiale

Grate one ounce of Fry's Caracas Chocolate, put it into a stewpan with an ounce of castor sugar and a gill of boiling milk; boil up, and then dissolve in it not quite a quarter of an ounce of Marshall's gelatine; rub through the tammy, and mix with a gill and a half of stiffly-whipped cream, a wineglass of Maraschino syrup, and use.

Rubanee Cream Creme A La Rubanee

Take half a pint of milk, two ounces of castor sugar, a split pod of vanilla, and the peel of one lemon, and boil them up, and let them infuse in the bain-marie for about ten minutes; then mix in half an ounce of Marshall's Leaf Gelatine, stirring together till the latter is dissolved; mix this on to three raw yolks of eggs in a basin, return the mixture to the stewpan, and stir it over the fire until it thickens; wring or rub it through the tammy, and, when cool, flavour it with a wineglass of Maraschino liqueur, a wineglass of brandy, and half a wineglassful of orange-flower water. Divide the cream into two portions; colour one with a few drops of carmine, and leave the other plain; then add to each portion a gill of stiffly-whipped cream. Line a fancy jelly mould about an eighth of an inch thick with Lemon Jelly (No. 2), arrange at the top part of the mould a little red-coloured jelly, place the mould on ice, and when the jelly is set pour in the prepared creams in alternate layers. When the cream is set, turn out on to a dish on a dish-paper, and serve for a sweet for dinner or luncheon, or any cold collation.