(3122). Souffle With Raspberries (Souffle Aux Framboises)

Place seven ounces of rather stiff raspberry jelly in a small basin and mix slowly in with it seven ounces of powdered sugar so as to obtain a consistent preparation, then incorporate one after the other four to five unbeaten egg-whites, stirring up the whole vigorously with a whisk for twenty minutes. When this is frothy and firm color it with a few drops of vegetable carmine (No. 37) and pour it into a souffle pan (Fig. 182) to cook for forty minutes in a very slack oven. Five minutes before removing the souffle from the oven glaze it with sugar, set it on a hot dish and cover with a large hot dish cover; serve it immediately.

(3123). Timbale A La Figaro (Timbale A La Figaro)

Cut one pound of short paste (No. 13.5) into four pieces; roll them on the table into long quarter-inch thick strings and dip these strings as fast as they are done in melted clarified butter; arrange them in a spiral around the inside of a timbale mold, being careful to fasten the ends securely with beaten eggs. Leave the timbale rest for half an hour in a cool place, then fill it up in alternate layers of apples cut in quarters, cooked in butter, and masked with apricot marmalade (No. 3675) and fran-gipane (No. 44) with almonds. Cover over with a flat of short paste, egg the surface, and set it in the oven to cook for forty-five minutes. One moment before serving turn the timbale out on a dish, cover it with hot apricot marmalade, and strew over finely chopped pistachios and almonds, then decorate the top with rosette of angelica lozenges, having a greengage in the center; surround the base of the dome with brandied geeengages. Heat the whole for ten minutes in the oven, and serve with an apricot kirsch sauce (No. 3001).

(3124). Zephyr Of Rice With Pineapple (Zephyr De Riz A L'Ananas)

Cook half a pound of blanched rice in milk; when sweetened withdraw it to a slower fire to let attain more consistency, and then finish with a large piece of fresh butter divided in pats. Ten minutes later incorporate into it two or three spoonfuls of crushed chestnuts and six egg-yolks, one after the other, and lastly the half of five beaten whites mixed with three spoonfuls of whipped cream. Add to this preparation five to six spoonfuls of candied pineapple cut in small dire, and pour the whole into a timbale mold previously buttered and glazed with fine sugar and fecula. Lay the mold in a saucepan on a small trivet with hot water reaching to a third of its height, and boil the liquid; remove it to a much lower fire or else to a slack oven, and cook the zephyr for three-quarters of an hour. Finally unmold it on a dish and surround with small slices of preserved pineapple; cover these with vanilla syrup, and serve a sauce boat of pineapple sauce as for Roman triumvirate fritters (No. 3050).