Souffle Of Apples In A Bordure Of Rice

Prepare your rice as in No. 3. Keep it of a strong solid substance, dress it up all round a dish, the same height as a raised crust, that is to say, three inches high. Give a pleasing shape to the rice, and let it be levelled smooth; have some marmalade of apple ready made; mix with it six yolks of eggs and a small bit of butter; warm it on the stove in order to do the yolks; then have eight whites of eggs well whipped, as for biscuits, mix them lightly with the apples, and put the whole into the middle of the rice; put this into the oven, which must not be too hot. When the souffle is raised sufficiently, send it up, as it would soon lower. If you wish to make a kind of pap, take a spoonful of flour, a pint of milk, a little salt, lemon, and sugar; let the whole boil well, then mix it with the apples and the yolks of four eggs : the whites are to be poured in afterwards: next bake the souffle in the oven. This method is safer than the former, and is not deficient in delicacy.

Charlotte Of Apples Mixed With Apricots

The Charlotte has been so called after the name of the original inventor, yet there is no doubt but his successors have made great improvements on the original. To make a Charlotte, take a dozen of rennets; but if you use a very large mould, you must take more. Gut them into quarters, peel them, and put them into a pan with a lump of butter, a little cinnamon, the peel of half a lemon, and a little pounded sugar. Stew all these ingredients over a brisk fire, but without allowing them to burn. When the apples are nearly done, take them off the fire, mix with them half a pot of marmalade of apricots, and throw the whole into a mould trimmed with slices of bread dipped into melted butter: cover the marmalade with bread that has also been dipped into butter. Now bake the Charlotte in an oven that is pretty hot; give it a good colour, and serve up hot. It is useless to recommend that the top of the Charlotte must be decorated; it must always be so. To garnish the Charlotte, put some clarified butter all round a plain mould, then cut the crumbs of bread in any shape you think proper; to keep all the apples confined in the mould, the neatest and prettiest way, is to cut the bread with a plain round cutter, and lay them over one another all round ; they must be dipped into clarified butter before they are put into the mould; then put the apples, and cover them; give a good colour, drain all the butter, and serve very hot and crisp.

Of Creams In General

Lemon Cream

The same preparation as above; but when the cream has boiled, instead of coffee, throw in the peel of a lemon, which you leave to infuse, with the addition of a little salt and sugar. If intended for a cream in moulds of a large size, you must use a greater quantity of eggs; as for instance, sixteen eggs for two pints of cream or milk.

Egg And Water Cream

Boil a pint of water with half a quarter of a pound of sugar, a little coriander, a little cinnamon, and the peel of a lemon. When all those ingredients have been well infused, break the yolks of eight eggs, which you mix and beat with that preparation; then rub it through a tammy, and put it into small cups to thicken au bain marie. Put but very little fire under, as there must be some on the covers, to prevent the water of the steam from falling into the cream. The cream must not boil too long, and only gently, for fear it should curdle. This cream agrees very well with weak stomachs.

Eggs Au Bouillon, And Reversed

Take some good consomme, of the particular sort you wish to use, whether of game or of fowl: do not put any sugar to it. Measure a cup full of it to every yolk, and make this cream thick, in the same manner as you do all others. If you wish to make it with reversed eggs, use two yolks of eggs for each dariole mould, and proceed as above; with the only difference, that you must butter the moulds lightly inside with some clarified butter. Boil the eggs in moulds instead of cups, and when they are hard enough, turn them upside down in the dish; serve up with some consomme thickened with the yolks of two eggs, and poured over as sauce.