(3080). Peaches A La Colbert (Peches A La Colbert)

Plunge twelve fine peaches into boiling water for a few seconds in order to skin them easily, then split, pare and take out the kernels; put the peaches to macerate in a hot twelve-degree syrup flavored with maraschino. As soon as the fruit, is tender drain on a cloth, wipe and stuff each half with rice and cream flavored with vanilla (No. 160) and finished with a few egg-yolks; place two half peaches together to resemble whole ones, then cover them with a light coating of apricot marmalade (No. 3675), roll in pulverized macaroons, dip in beaten eggs, then in white bread-crumbs and fry to a fine golden color. Cut some slices of savarin cake three-quarters of an inch thick and with a pastry cutter remove some rounds two and a half inches in diameter; slit these half an inch deep with another pastry cutler an inch and a half in diameter, inserting a small kitchen knife on the side at a quarter of an inch from the bottom and with the tip cut around to detach the center only. Lay the prepared crusts on a baking tin, besprinkle over with sugar and glaze in a hot oven. As soon as this is accomplished and they become cold fill the empty centers with a salpicon of fruits mingled with apricot marmalade: decorate the edges of each crust with twelve small sticks of angelica, each an inch long.

Lay the crusts on a dish, dress the peaches on top and heat in the oven twenty minutes before serving. Have a separate apricot sauce, adding a few spoonfuls of almond milk and flavored with maraschino (No. 3001.)

(3081). Conde Peaches (Peches Conde)

Blanch half a pound of rice; drain and replace it in the saucepan with a pint of cream and half of a vanilla stick; push the pan into a slack oven and allow it to cook for forty minutes. Remove the rice, suppress the vanilla and put in six egg-yolks, three ounces of fresh butter, three ounces of sugar and a little salt. Butter and sugar a mold one inch high by seven inches in diameter; fill it to the top with rice and place it in a bain-marie for twenty minutes. Split in two twelve fine peaches, remove the kernels, blanch and peel off the skins, pare nicely and lay them to macerate in a hot thirty-degree vanilla syrup; one hour later drain the peaches on a cloth and wipe them well. Unmold the rice on a dish and dress the peaches over dome-shaped, cover them with apricot marmalade (No. 3675), bestrew with shredded pistachios and decorate the cavities between the peaches, and also the border of the rice, with angelica lozenges and split candied cherries; surround the base with small pear-shaped rice croquettes.

Set the dressed dish in the oven for twenty minutes to heat well, and serve with an apricot sauce and Madeira wine diluted with vanilla syrup. (See Humboldt pudding, No. 3100.)

(3082). Meringued Peaches (Peches Meringuees)

Cook half a pound of rice in milk, proceeding the same as for rice with apples (No. 3115); finish with cream and butter. Cut six peaches in four, remove the kernels and plunge them into boiling water until the skins peel off, then drain on a cloth and cut them up into small quarters; besprinkle over with sugar. With the cooked rice form with a spoon any style of border, leaving a hollow in the center; inside of this dress the quartered peaches in layers, brushing them over with apricot marmalade (No. 3675) and alternating with thin layers of the rice; the whole to be covered with the rice and this with a layer of meringue (No. 140); smooth the surface, decorate with meringue, dredge with fine sugar and dry in a very slow oven for twenty minutes.

(3083). Richelieu Peaches (Peches A La Richelien)

Butter some half-inch high flawn rings, having them two and a half inches in diameter: line with fine paste (No. 135), and cut it off even with the edge, then raise it up to form a crest, which must be pinched all around. Leave them in a cool place for fifteen minutes; egg over twice and prick the bottoms in several places; line the inside with buttered paper, fill up with dry rice, then cook in a hot oven and remove as soon as done; empty out and brush over the exteriors with egg-yolks and return to the oven for an instant to color the egg. Dress on a round dish and line the inside with peach marmalade (No. 3675), then fill up with frangipane cream (No. 44) into which has been mixed some crushed macaroons moistened with maraschino. Smooth the surfaces well and dress on top of each a well-drained preserved half peach the same size as the small flawns; cover over with apricot or peach marmalade and then decorate with candied cherries and fanciful cuts of angelica; fill the centers with a salpicon of pineapple, plums and pears cut in quarter-inch .squares, the whole to be mixed with apricot marmalade.

Keep them warm and serve separately a peach syrup with maraschino.

(3084). Stevens Peaches (Peches A La Stevens)

Infuse a vanilla bean for one hour in a quart of boiling milk; take it out and return the milk to the lire; at the first boil drop into it like rain half a pound of tapioca; allow it to boil up or twice, then finish cooking on the side of the range without allowing it to boil; add to it two ounces of sugar and four eggs, beating them in one by one. Butter some timbale molds (No. l. Fig, 137), cover the bottoms with a ring of quince paste and fill the center of this ring with a: round of greengage cm out with a cutter, then fill up the timbales with the prepared tapioca and poach in a bain-marie for thirty minutes. When firm unmold and dress in a circle on a round dish; fill the center of this circle with a compote of peaches, decorating the top with fruits. Reduce the syrup used for compoting the peaches and with it make a sauce, adding peach marmalade and maraschino.