(3480). Plombiere A La Montesquieu (Plombiere A La Montesquieu)

Cook half a pound of rice in plenty of water with the juice of four lemons; drain and place it in a vessel to cover with a hot thirty-two degree syrup, draining this off an hour later. Put sixteen egg-yolks in a basin with half a pound of sugar, beat both together and mix in a pint of boiling milk; cook this, without allowing it to boil, until the preparation covers the spoon, then take it from the fire, let cool and pour in a pint of cream; pass the whole through a fine sieve and freeze; stir in the rice and a quart of well-drained whipped cream. Cut some preserved pineapple and melon in three-eighths inch squares and macerate in kirsch for two hours. Coat a plombiere mold with uncooked lemon ice cream; fill the center with the rice cream, put on the cover and freeze for one hour for each quart. Unmold on a napkin and garnish around with small lady's bouchees (No. 3376) iced with coffee icing; ou top and in the middle place the macerated fruits and send to the table with a sauce-boatful of prunelle sauce, made with vanilla and whipped cream, to which some prunelle has been added.

Fig. 632.

(3481). Plombiere A La Richmond (Plombiere A La Richmond)

Make a Genoese biscuit preparation as herewith described: Mix in a basin one pound of powdered sugar, twelve whole eggs and a grain of salt; beat this over a slow fire, and remove to incorporate slowly one pound of silted Hour and one pound of warm melted butter, also the well-chopped peel of an orange. Take a round mold seven inches in diameter by one and a half in depth; butter and flour the interior, then fill it three-quarters full with the preparation, and bake in a slack oven; spread the remainder of the paste on a sheet of paper to a quarter of an inch in thickness, and bake this also in a hot oven. After removing the thin biscuit from the fire cut it into half rounds two inches in diameter with a channeled pastry cutter (Fig. 16); leave them to cool, coat over with apricot marmalade (No. 3675), then cover with a layer of orange sugar icing (No. 102). When the round Genoese is cooked and cold, apricot it over, and in the center, on the apricot, place a round piece of strong paper six inches in diameter, and ice the whole with rum icing (No. 102). Lay it on a grate and make an incision around the biscuit at half an inch from the edge; remove the icing and paper from the center; scoop out the cake; set it on a dish, and put it on ice until ready to serve.

Imbed a plombiere mold (Fig. 632) on ice; fill the bottom and sides with a coating of maraschino ice cream (No. 3462), and fill the inside with a preparation made with three-quarters of a pound of pounded roasted hazel-nuts, adding slowly a quart of cream to them; put this into a vessel with an orange peel, infuse for one hour, and strain forcibly through a fine sieve; add a gill of vanilla syrup (No. 3165) and eight ounces of sugar, freeze, then put in as much whipped cream. Mold it in layers, alternating each one with hazel-nut macaroons (No. 3386). Then unmold the plombiere into the cavity of the cake, surround the base of the plombiere with the above half-rounds of Genoese, and serve separately a sauce made with well-drained whipped cream flavored with kirsch, to which has been added candied apricots cut in small squares of a quarter of an inch, previously macerated in kirsch.