(3004). Biscuits, Frascati (Biscuits Frascati)

Break twelve eggs, putting the yolks in one vessel and the whites in another; add to the yolks three-quarters of a pound of powdered sugar and a quarter of a pound of vanilla sugar and beat well with a whip to obtain a very light and frothy preparation. Then add to it six ounces of flour and six ounces of fecula sifted together, and afterward the stiffly beaten egg-whites; stir the preparation until perfect. Butter and flour a plain cylindrical mold (Fig. 150); fill it two-thirds full with the preparation and cook it in a slack oven. As soon as done unmold and let get cold. When cold, cut it up in transversal slices a quarter of an inch thick and cover each slice with a layer of fine vanilla cream (No. 42); dredge the surfaces with a finely chopped salpicon of pineapple and pistachios. Reconstruct the biscuit to its original shape, cover it with a layer of apricot marmalade (No. 3675) and bestrew the sides with chopped pistachios. Now place it on a dish; decorate the top with a rosette of fine candied pink and white pears cut in four and intermingle them with lozenges of angelica: brush these fruits over with a very thick syrup and surround the base with a row of apples cooked in butter, having small sticks of angelica placed between each.

Fill the hollow center of the biscuit with cream rice flavored with vanilla (No. 160) and keep the biscuit warm for twenty minutes, serving it with a flavored English cream sauce.

English Cream Sauce Flavored With Vanilla

Place in a vessel eight egg-yolks, half a pound of sugar and one ounce of starch; beat up a moment to have the mixture smooth. Stand a quart of milk on the fire in a saucepan with a split vanilla bean added to it and let boil; as soon as this occurs pour it gently over the eggs and stir all well together. Pour it all back into the saucepan, place it again on the fire and thicken the sauce without permitting it to boil, stirring continuously with a spatula, then strain through a fine sieve. The vanilla can be replaced by liquors added at the last moment.

(3005). Border Of Rice With Bananas (Bordures De Riz Aux Bananes)

Make a consistent rice cream preparation (No.160) flavored with vanilla, and finish it with a few egg-yolks. Divide this into two portions, and into one incorporate a salpicon of chestnuts cut up small and candied pineapple cut in quarter-inch dice. Butter and sugar a plain border or savarm mold(Fig. 139),and with the rice which has no fruit cover the sides, then fill the mold with the rice and fruit, smooth the top and set this border in a sautoir with hot water reaching halfway up, and push it into a slack oven for twenty-five minutes. Unmold the border on a dish, and ornament the top with a handsome circle of angelica lozenges and candied cherries, and surround the base with preserved plums. Peel some fine bananas, cut them up into transversal slices a quarter of an inch thick, plunge them into a thick maraschino syrup, let simmer for a few moments, then drain and range them in a pyramid in the center of the border. Brush the top over with apricot marmalade (No. 3675), and dredge finely chopped pistachios over all; heat the border in the oven for twenty minutes, and serve with a sauce-boat of sauce made with apple jelly (No. 3668), diluted with a little syrup and flavored with maraschino.