(3026). Crusts With Madeira (Croutes Au Madera)

Wash in tepid water four ounces of candied citron peel, two ounces of lemon peel and two ounces of orange peel, all cut in quarter-inch squares. Put these into a saucepan with two ounces of Smyrna raisins and two ounces of currants, well picked and scalded in boiling water, then drained, and cover over the whole with boiling Madeira syrup and keep the saucepan well closed in a bain-marie until ready to serve. Make a croustade from a close and stale kitchen loaf. having it four to six inches high, and shaped like a vase. Slit the top near the edge and pass a skewer through its depth to keep it straight while cooking, then fry to a fine light golden color, drain and sponge it, remove the skewer and the slit piece on top. Scoop out a little of the inside crumbs, then fasten it on the center of a dish with a paste made of flour and egg-white. Cut slices of kitchen bread live sixteenths of an inch in thickness and from this stamp out ovals three by two inches: brown them on both sides in clarified butter, dram and cover with apricot marmalade (No. 3675); dress them in a circle around the croustade or else substitute slices of cooked brioche, having them the same size; lay these flat on a baking sheet, besprinkle with sugar and brown in the oven.

Moisten the crusts with the syrup and arrange the fruits all around. Fill the croustade with red stewed cherries (No. 3688) and angelica and serve with a separate apricot sauce, diluted with Madeira wine. (See Humboldt pudding No. 3100.)

(3027). Crusts With Peaches Or With Pears (Croutes Aux Peches Ou Aux Poires)

Put into a sautoira dozen compoted peaches cut in halves, all of equal size; pour over some thick syrup and keep them warm. Cut from a kitchen loaf half-inch thick slices and from them take two-inch in diameter rounds, having as many as there are peaches. Color them in clarified butter, turning them over when done on one side to color on the other, then drain and cover lightly with apricot marmalade (No. 3675). Set a half peach on top of each and dress them on a dish; pour over some peach syrup mingled with a few spoonfuls of kirsch and serve more of this separately. For Pears. - Replace the peaches by compoted pears and finish exactly the same.

(3028). Crusts With Pears A La Douglas (Croutes Aux Poires A La Douglas)

Cut some half-inch thick slices from a kitchen loaf and form them into rounds with a plain cutter two and a half inches in diameter; remove the center of these rounds with another cutter an inch in diameter so as to make them into rings. Put two egg-yolks into a basin and dilute with a pint of good cream, adding two ounces of sugar flavored with half a grated orange peel and pass the whole through a colander over the bread rings. After they have well soaked, drain and dip them in pulverized macaroons, then in beaten eggs and lastly roll in white bread-crumbs; fry to a fine color in clarified butter; drain and mask the surface with apricot marmalade (No. 3675); throw over a pinch of powdered burnt almonds and dress in a circle on a dish; fill the center with fine pears cooked in syrup, some Malaga raisins and candied orange peel cut in small shreds and combined with apple jelly (No. 3668) and maraschino. Serve separately a sauce-boat of kirsch syrup thickened with a few spoonfuls of dissolved apple jelly and the pulp of two oranges free of their white skin and seeds.