(3559). Macedoine Croquettes (Croquettes Macedoine)

Mold in tins the size and shape of a medium croquette some burnt almond cream (No. 3455), ranging exactly in the center some biscuits soaked in maraschino; freeze for half an hour, then unmold and roll in pulverized macaroons sifted through a sieve. Have in an ice cream freezer all sorts of fresh or preserved fruits cut in quarter-inch squares; to them add lemon juice, maraschino and champagne; freeze with very little ice and when extremely cold drain properly and mix in whipped cream (No. 50); dress on saucers, laying the croquettes over, one or two on each saucer.

Fig. 090.

(3560). Macedoine Of Fruits And St Jacques Cups (Macedoine De Fruits Et Coupes St. Jacques)

Macedoine

Lay in a vessel one peeled banana cut in half-inch squares, one well-peeled orange having the meats lying between the intersections removed with a knife and all the seeds suppressed, a slice of pineapple half an inch thick cut in dice, four ounces of grapes, two ounces of strawberries or raspberries, four ounces of cherries, pears or peaches, half a gill of kirsch or maraschino and a little powdered sugar; mingle all together and keep it cold in a freezer with ice packed around; serve in a compote dish.

8t. Jacques Cup. - With this macedoine fill some wide champagne cups; cover the macedoine with kirsch or maraschino sherbert and serve (see Fig. 691).

Fig. 681.