These are composed of compoted fruit, small cakes or frequently of cold croutons made with blanc mange, jelly or fruit "pain" preparation. These croutons are sometimes plain and sometimes ribboned. To make them proceed as follows: Prepare some very clear jelly and pour it on a tin sheet in an even layer three-quarters of an inch thick; place this perfectly straight in the ice-box to have the jelly harden; when quite so, dip the sheet into very hot water, and turn the jelly over on a cloth. Triangle-shaped or cube-shaped croutons can be made by first dividing the jelly into long bands, then cutting the croutons into any desired form. Should they be needed round or in crescents, then cut them with a pastry cutter or tin tube. To have them ribboned, pour first a layer of clear or whipped jelly on the sheet, and when hard pour a second one over, either of colored jelly tinted with carmine or a shaded " pain" preparation; as soon as this is set turn it over on a cloth and cut the same as for the above.

Pretty croutons can also be made as follows: Have twelve No. 2 or 3-mousseline molds (Fig. 138); fill six of them with carmine-tinted jelly, and leave till very cold, then invert them on a cloth and cut perpendicularly in two even parts: lay each of these in one of the twelve molds, and fill the empty space with blanc-mange preparation, and leave to harden. When this is very firm empty out the center of the timbale with a tin tube, and fill the hollow space with chocolate bavaroise (No. 3131); after the timbales become quite cold unmold and cut them perpendicularly in two. When dressing put the rounded side of the timbale turned toward the entremets.

(3177). Gooseberries With Cream (Groseilles Vertes A La Creme)

Pick a few handfuls of still green but firm gooseberries; put them into a copper pan with two spoonfuls of hot water and a handful of sugar; let dissolve while tossing, and then press through a sieve; return the puree to the pan, sweeten and reduce to the consistency of a light marmalade, then pour it into a tart dish and leave till cold. Cover it with sweetened whipped cream flavored with lemon, smooth nicely, and decorate the surface with cream pushed through a cornet. The cream can be mixed in with the puree if so desired.

(3188). Macaronade (Macaronade)

Prepare a small vanilla frangipane cream (No. 44). neither too sweet nor too light: add to it an equal amount of sweet jelly (No. 106); when cold add to it a few spoonfuls of candied pineapple cut in small dice and stir on ice with a spoon until it becomes quite stiff. Cut two dozen soft macaroons in halves, dip the pieces one by one in maraschino and range them at once on a dish leaving them until they have entirely absorbed all the liquor. Pour into the bottom of a deep dish a layer of the prepared cream; on this set a layer of the soaked macaroons; cover over with more cream and continue to alternate the cakes and cream until a high pyramid is formed, then smooth the surface'and keep it for ten minutes on ice; cover the whole with a layer of well-whipped cream, drained thoroughly and flavored with vanilla, but only slightly sweetened; smooth the cream, decorate it through a cornet and serve at once.