(3052). Grenades With Cherries (Grenades Aux Cerises)

Divide a pound and a quarter of brioche paste (No. 130) into twelve even parts; roll each one into a separate ball and lay these in bottomless oval molds, three inches long, one and three-quarters inches wide and one and three-quarters inches high; let rise until they are almost full, then cook in a hot oven; as soon as done unmold the cakes on a grate and let cool off; then pare them with a knife to give them the appearance of an egg. Put ten egg-yolks and eight ounces of sugar in a bowl and dilute with a quart of cream flavored with vanilla, then strain through a tammy. Soak the brioches in this cream, drain and roll them in pulverized macaroons; dip them in beaten eggs, roll in bread-crumbs and plunge into hot frying fat to fry to a fine color; drain, wipe and dish them up in a circle; fill the interior space with a compote of cherries with prunelle and serve separately some of the syrup from the compote.

(3053). Mazarine With Pineapple And Kirsch (Mazarine A L'Ananas Et Au Kirsch)

Butter a timbale mold and fill it three-quarters full with savarin paste (No. 148); let rise in a mild temperature, and when this has reached nearly to the height of the top edges lay it on a tart plate and push into a brisk oven in order to bake the cake nicely. Unmold as soon as it is done and leave stand till cold. Now pare the cake evenly and cut it into transversal slices three-eighths of an inch thick; cover each of these with a layer of pineapple marmalade flavored with kirsch, and spread over some very finely chopped pistachios; reconstruct the cake as originally and mask the outside with hot apricot marmalade (No. 3675); bestrew with a mixture of chopped pistachios and dried almonds, then slide it on a dish to keep warm. Wash at the same time in hot water four ounces of citron, two ounces of angelica, and four ounces of orange peel, all cut into thin inch-long fillets; put these in a saucepan with a quart of twenty-eight degree syrup, place it on the fire and let boil up once or twice, then withdraw the saucepan to one side, and incorporate a quarter of a pound of very fresh butter divided in small pats, stirring constantly so as to mingle the butter well with the sauce; flavor with a gill of kirsch, and serve this in a sauce-boat to accompany the mazarine.

(3054). Mirlitons Of Pears A La Bienvenue (Mirlitons De Poires A La Bienvenue)

Butter and line a dozen deep tartlet molds with fragments of puff paste (No. 146); range them on a baking sheet and keep in a cool place. Put into a basin four ounces of powdered sugar, four ounces of sifted flour and two tablespoonfuls of orange flower water; dilute with a pint and a half of cream and strain the whole through a fine sieve. Place a piece of butter the size of a half-inch ball in the bottom of each mold, and set the baking sheet at the mouth of the oven door, then fill the molds with the above preparation; dredge sugar over and push the sheet gently into a warm spot. In the meantime peel a dozen fine small Sickle pears; empty out the insides with a vegetable spoon (Fig. 91) and cook them in a light syrup; drain well and till the insides with well-washed candied apricot cut in small squares. Lay one pear in each tartlet and cover with an apricot and kirsch sauce. Bestrew shredded pistachios over and dress in a circle on a round dish, filling up the center with compoted cherries; serve au apricot sauce with kirsch and brandy (No. 3001) apart.