(3259). Savarin A La Valence (Savarin A La Valence)

Butter a medium-sized Savarin mold, dredge the bottom with cut-up almonds and fill it half full with Savarin paste (No. 148) into which has been incorporated candied orange peel cut in the shape of small dice. Let it rise in a mild temperature until it reaches the edges, then bake in a slack oven. As soon as it is done remove from the oven, pare it even and unmold on a grate; pour some orange syrup over, cover with apricot marmalade (No. 3675) and glaze with fondant (No. 58). flavored with orange. When the icing is cold slip the Savarin on to a bottom made of office paste (No. 143) covered with green sugar (No. 172), and dress it on a dish. Decorate the top of the cake with a wreath of angelica lozenges and cherries (demi-sucre); fill the center with Chantilly cream (No. 50) flavored with orange sugar (No. 3165) and place on top a light sugar sultana (No. 3193), then serve.

(3260). Sponge Cake (Biscuit Leger)

Set into a basin fourteen whole eggs, two separate yolks, one pound of sugar and the peel of a lemon; beat in such a way as to have a very light composition while heating it slightly: in order to obtain the desired lightness it will be necessary to beat for at least thirty to forty minutes, then carefully mix in one pound of flour. With this fill a pound cake or "manque" mold three-quarters full, having it buttered and glazed with sugar and fecula, half of each; bake in a slack oven. Invert the cake as soon as done on a grate, let get thoroughly cold, then bestrew with icing sugar and dress on a dish. This cake maybe served plain, without icing, simply bestrewing vanilla sugar (No. 3165) over it.

(3261). St. Honore And St. Honore Sultana (St. Honore Et St. Honori Snltane)

Roll out some very fine short paste (No. 135) to obtain a flat three-sixteenths of an inch in thickness and eight inches in diameter; lay it on a round baking pan dampened with water, prick it all over and with a pocket furnished with a half-inch diameter socket push flat on the edges of this a heavy string of cream cake paste (No. 132). Egg over twice and bake in a slack oven for ten to fifteen minutes. Dress on another tart plate sixteen small round cream cakes (No. 3294), three-quarters of an inch in diameter; egg over and bake them in a moderate oven, then detach from the plate by slipping a knife underneath. Peel two oranges, divide them in sections, leaving on only the fine skin covering the pulp, being careful not to break it, and range them on a grate to dry, either in the air or in a heater. Wash in hot water some candied fruits, such as cherries, apricots, angelica and pears; wipe dry and cut the apricots in four, the angelica in lozenges, the pears in four and leave the cherries whole; have also some loose green grapes, eight pieces of each kind of fruit. Cook some sugar to "crack" (No. 171); first dip in the cream cakes and arrange them on an oiled baking tin, then drain; proceed the same with the oranges, grapes, apricots, angelica, cherries, pears, etc.

On the band fasten the cream cakes with sugar cooked to "crack;" on top of these place a row of quartered oranges, on each quartered orange a glazed cherry, and between each one of the sections place an angelica lozenge or one of the grapes: slip on a dish covered with lace paper. Fill the St. Honore with St. Honore cream (No. 49), and serve.

St. Honors Sultana. - Replace the St. Honore cream by a vanilla bavarois cream (No. 3135) with plenty of whipped cream, and over the fruits place a spun sugar sultana the shape of an ogive (No. 3193), and around quarters of apricots and pears, both glazed.