As an accompaniment serve a syrup prepared with almond milk, and finished with a piece of butter as big as a hazel-nut.
Pine-apple (Ananas).
[2558—PINE-APPLE A LA FAVORITE]
See No. [2429].
[2559—PINE-APPLE A LA CONDÉ[!-- TN: acute invisible --]
Macerate in sugar and Kirsch some half-slices of pine-apple. Dish them in a circle upon a border of rice, prepared as directed under No. [2551]; decorate with half-sugared cherries and lozenges of angelica, and coat with a Kirsch-flavoured apricot syrup.
[2560—PINE-APPLE A LA CRÉOLE[!-- TN: original reads "CREOLÉ" --]
Cook a pine-apple in a Kirsch-flavoured syrup; cut it vertically in two, and cut each half into vertical, thin and regular slices.
[746]
]Line a dome-mould with these slices, and fill it up with vanilla-flavoured rice; leaving a hollow in the middle. Garnish this hollow with the pine-apple parings, cut into dice, and custard apples and bananas, likewise cut into dice and cooked in syrup.
Turn out upon a round dish; decorate the top with large leaves of angelica, and surround the base with bananas poached in Kirsch-flavoured syrup.