1362. Grosse-Meringue With Pistachios

Prepare the meringue-paste as directed in (No. 1298) ; then cut six circular pieces of writing-paper to the size of a dinner-plate and proceed to cover each of these with a kind of wreath formed with the meringue-paste. This is effected in the following manner : - First, draw a rather thick circle, about five inches in diameter, round the inner part of one of the pieces of paper above alluded to ; then, with a dessert-spoon mould the paste in the form of very small elongated ovals, and place these crosswise, closely to each other upon the circle already mentioned, thus forming a kind of wreath : fill the remaining five papers in the same way, and then, after the meringues have been well covered with sifted sugar, shake off the loose sugar, place them on square pieces of board, and bake them of a very light color. When done, turn the wreaths of meringue upside down upon plates, shake some sifted sugar over the unbaked part, and set them to dry in a very slow oven.

Just before sending to table, pile the wreaths or rings of meringue one upon another, with a layer of apricot-jam spread in between each ; fill the centre with whipped cream, flavored with a glass of liqueur, and serve

1363. Swan Of Savoy Biscuit, A La Chantilly

Prepare sixteen eggs of Savoy-cake batter (No. 1275), and bake it in a plain oval mould, - or failing this, in a deep oblong paper case; when it is done, and has become quite cold, shape it with a sharp knife in the rough outline of the body of a swan; the wings, tail-piece, and the neck and head, must be made of office-paste (No. 1257); the bill should be dipped in rather high-colored boiled sugar, and the eyes may be formed with a little of the same, with a currant stuck in the centre for the pupil. Just before sending the swan to table, stick the neck into the breast-part, insert the wing-pieces in the sides, and the fan-like piece into the tail-part; cover the bird entirely with a thick coating of whipped-cream; first smooth this over with the blade of a knife, and then, with the point of a small knife, imitate the feathers about the wings, tail, and body. Place some spun-sugar round the swan - in imitation of waves, and put a border of petits choux, glazed with rough sugar and pistachios; round the base, and serve.

1364. Savoy Cake In The Form Of A Glazed Ham

Bake sixteen eggs of Savoy-cake batter in an oblong paper case ; when this has become quite cold, shape it in the form of a nicely-trimmed ham, with a sharp knife, and hollow it out underneath. That part of the rind which is usually left adhering to the knuckle as an ornament must be imitated by spreading a layer of chocolate-icing over it, in the form of a scollop shell; the remaining part of the surface of the ham should be masked with a coating of diluted bright apricot jam, to imitate glaze.

Just before sending the ham to table, fill the hollow part with some Macedoine of fruit in jelly, or else with some kind of cream; then place the ham on its dish, fix a handsome paper ruffle on the knuckle with a small silver skewer; garnish the ham round the base with croutons of some kind of sweet jelly, pink and white; place an ornament of the same on the top, and serve.