(3194). "Pain" Of Apricots (Pain D'Abricots)

Soften two ounces of gelatine in cold water and dissolve it in a gill of almond milk*(No. 4) and a gill of syrup at thirty-two degrees; pass it at once through a tine colander into a tinned basin. Place in another vessel a pint and a half of fine apricot puree sweetened and flavored with a little kirsch; pour this puree in with the gelatine, and standing it on ice stir steadily until cold. As soon as it begins to thicken transfer it into a cylindrical jelly mold incrusted in chopped ice, keeping it thus for another hour and a half. When ready to serve unmold: surround the base with a circle of fine halved apricots covered with apricot marmalade (No. 3675) diluted with a little kirsch.

(3195). "Pain" Of Bananas, Havanese (Pain De Bananes Havanaise)

Peel eight very ripe bananas; crush the pulps and rub them through a fine sieve into a basin; add the juice of two oranges and one ounce and a half of gelatine dissolved in a gill of water, then pass the whole through a fine sieve; let it get thoroughly cold on ice and as soon as it begins to set incorporate into it the same quantity of very firm whipped cream. Have prepared a quart of clear jelly (No. 106) flavored with rum, colored with carmine, and let cool to the consistency of a thick syrup. Incrust a cylindrical jelly mold (Fig. 150) in ice, pour into the bottom a three-quarter of an inch thick layer of the banana preparation and leave it to harden; on this pour a layer of the same thickness of the rum jelly, leaving it also to harden, and over this pour another layer of the banana preparation, then another of the jelly, and so on until the mold is entirely filled, being careful that each layer is of equal thickness. Cover the top with a round piece of paper, then place on a lid with chopped ice over; leave stand for an hour and a half to two hours so that it is perfectly hard before unmolding.

(3196). "Pain" Of Chestnuts A La Beotie (Pain De Marrons A La Betie)

Incrust in ice a flat, dome-shaped mold; decorate the inner sides with fanciful cuts of assorted candied fruits, dipping each piece in half-set jelly, then coating with a layer of rather firm blancmange (No. 3138), having it a third of an inch thick. Cover the mold with a lid with ice on top. Put into a vessel four gills of sweet chestnut puree (No. 3136), dilute it with four spoonfuls of maraschino and a few gills of thick vanilla syrup, beat the preparation on ice to thicken and as soon as this occurs incorporate into it about four or five gills of good whipped cream; two minutes later add a small salpicon of candied pineapple and then pour the whole into the hollow of the mold; replace the lid, covering it at once with more ice, and after the lapse of an hour dip the mold quickly into hot water, wipe and turn the cream on a cold dish.

Fig. 592.

(3197). "Pains" Of Strawberries With Cream - Small (Petits Pains De Praises A La Creme)

Decorate the sides and bottom of a dozen timbale molds (No. 1, Fig. 137) that have been on ice with fresh strawberries cut in two, being careful to dip each piece in half-set jelly before applying it; then coat them with jelly, leaving an empty space in the center and fill this with a purer of candied pineapple mingled with some jelly and two spoonfuls of kirsch. Incrust a domeshaped or pyramidical mold on ice, fill it with a puree of strawberries, to which melted gelatine has been added; thicken on ice, and let it get quite hard. Fasten on a cold dish a bottom of Genoese cake (No. 3239). slightly wider than the open par* of the mold; scoop it out lightly so as to permit the strawberry "pain" to stand upright inside of it, then mask it over with apricot marmalade (No. 3675). At the last moment unmold the pyramid on this and let it stand till quite cold, then cover quickly with a bavarois preparation (No. 3135) flavored with lemon peel and vanilla and thickened on ice when needed. Unmold the small "pains" and dress them at once around the cream.

Fig. 593.