(3189). Marshal Ney (Marechal Ney)

Pound four ounces of peeled almonds with four ounces of powdered sugar and enough egg-white to have a fine paste; put this into a vessel and mix in two ounces of flour, two whole eggs and one stiffly beaten white. Push this preparation through a pocket provided with a three-eighths inch diameter socket on buttered sheets in two-inch lengths and bake them in a hot oven; remove and cool. Have four lightly oiled hexagonal tin rings ranging from five to eight inches in diameter and one and three-quarters inches high; cut the above marchpanes the same size as the sides of the hexagon; fasten these around the hexagonal rings with some sugar cooked to "small crack" (No. 171); unmold, stand one on top of the other, graduating the sizes, and fill the inside with alternate layers of vanilla bavarois (No. 3135), intercalated with small meringue shells made with fifteen egg-whites to one pound of sugar. On the top set one large meringue filled with Bavarian cream and coated with sugar cooked to "crack;" sprinkle over the sugar while hot some finely sliced pistachios.

(3190). Mosaic With Cream (Mosaique A La Creme)

Incrust an ogive-shaped mold (Fig. 151) in ice. In this place another mold half an inch less in diameter; fill the inside mold with chopped ice; pour some kirsch jelly between the two molds so as to fill the empty space entirely, and when this gets hard remove the ice from the inside mold, replacing it with warm water, so it can be removed. Cut some Genoese cake (No. 3239) and candied fruits into large uniform squares, add a few candied cherries and with this salpicon fill the empty space in the jelly. Prepare an English vanilla cream (No. 42), cool it on ice and incorporate into it a pint and a half of whipped cream; pour this slowly over the salpicon in such a way that it falls through to the bottom, then set it away on ice for one hour; lastly, dip the mold quickly into hot water, wipe it dry and turn the jelly on a cold dish; serve it at once.

(3191). Moscovite Of Strawberries (Moscovite Aux Praises)

Put one pint of clear gelatine jelly (No. 106) into a glazed vessel, having it only half as thick as usual but much sweeter. In another vessel have a pint of strawberry pulp; mixing with a grated slice of fresh pineapple, a small tied bunch of lemon or orange peel, a bit of vanilla, the juice of five or six oranges and half a pound of powdered sugar, let the whole macerate for a quarter of an hour, then strain and mix it in with the jelly. Pour this preparation into a large jelly mold furnished with a cover (Fig. 144), and let freeze for at least two hours in a pail with salted ice and saltpetre. At the last moment remove the paste from the mold, also the cover, and dip briskly in warm water; wipe and turn the jelly out on a cold dish, and surround it with a garnishing of small cakes.

(3192). Mossaganem (Mossaganem)

Prepare a little cream cake paste (No. 132). Cut some round pieces of white paper four inches in diameter, and butter the edges lightly; lay the paste in a socket pocket and push it to resemble crowns on the edges of these papers, then lay them on a baking sheet; egg over the paste and bake in a slack oven. After removing the crowns detach them from the papers and let cool off; open them all around at their base, and fill them with apricot marmalade (No. 3675) pushed through a cornet, then range them in the center of a cold dish on top of each other, alternating each layer with one of frangipane cream with vanilla (No. 44). to which pounded almonds and hazel-nut butter have been added. Cover the inside of the hollow formed by the crowns with a thin layer of whipped cream sweetened and flavored with vanilla. With this same cream cover the entire outside of the cake, smooth the surface and decorate with more of the cream pushed through a cornet. At the last moment decorate the hollow with strawberries, sprinkled over with a.little thick syrup and maraschino.

(3198). Peaches A La Louvoisienne (Peches A La Louvoisienne)

Fill a border mold (Fig. 139) with raspberry jelly (No. 3183) tinted with a little carmine, having it rather firmer than usual. After the jelly is well set unmold the border on a cold dish and place a pad of biscuit three-quarters of an inch thick in the center. On this dress a dome of fine halved peaches and cover these with a layer of cold cream rice with vanilla (No. 160). Dress a circle of greengages around the rice and decorate the top with quartered peaches, some cherries (demi-sucre) and lozenges of angelica; surround the base with a row of croutons made of blanc-mange (No. 3138) and red jelly alternated, each being a quarter of an inch thick.