Lay the prepared bananas on a dish; set the latter on a tray containing broken ice, and place the tray in a sufficiently hot oven to ensure the speedy browning of the meringue.
[2565—SOUFFLÉD[!-- TN: acute invisible --] BANANAS]
Cut off a quarter of each banana, and withdraw the pulp from their insides without bursting the peel. Rub this pulp through a sieve; add it to a cream [soufflé]-preparation; finish the latter with the necessary quantity of egg-whites, and fill the emptied peels with it.
Set the filled peels in a star on a dish, and put the latter in the oven for six minutes.
[747]
]Cherries (Cerises).
[2566—JUBILEE CHERRIES]
Stone some fine cherries; poach them in syrup, and set them in small silver timbales. Reduce the syrup and thicken it with a little arrowroot, diluted with cold water; allowing one table-spoonful of arrowroot per half-pint of syrup. Cover the cherries with the thickened syrup; pour a coffee-spoonful of heated Kirsch into each timbale, and set a light to each when serving.
[2567—CHERRIES A LA VALERIA]
Prepare some tartlet crusts for sugared paste. Garnish the bottom of each with red-currant ice, combined with cream, and cover the latter with vanilla-flavoured, [Italian meringue], laid on by means of a piping-bag. Upon this meringue set the stoned cherries, poached in sugared Bordeaux wine, and arrange the tartlets on a dish.
Lay the dish on a tray containing broken ice, and set the tray in the oven in order to dry the meringue. On withdrawing the dish from the oven, quickly coat the cherries with red-currant syrup; sprinkle the latter with chopped pistachios, and dish the tartlets on a napkin.