Beat up to a stiff froth in a copper basin the whites of four eggs; remove the whip, then with a skimmer mix in eight ounces of powdered sugar for two minutes. Slide down a fancy tube (No. 3) in the pastry-bag ([No. 1079]); put the preparation into it; lay it aside for a second. Have a very cold dish ready; take up the mold from the pail, quickly dip for half a second in lukewarm water, quickly wipe it all around, uncover, and turn on the dish; then immediately decorate the top and all around with the preparation in the bag, slightly dredge powdered sugar over, lay the dish on a board, place in a very brisk oven for five seconds, to let get a light brown color; remove from the oven, take the dish from off the board, and immediately serve.
1523. Timbale à la Mme. Schultze.
—Pour into a saucepan one pint of fresh milk, one pint of cold water, and, adding half a saltspoonful of salt, place the pan on the fire, and when boiling add four ounces of cleaned, raw Italian rice; slowly stir at the bottom with the spatula while cooking it for twenty-five minutes. Remove the pan from the range, lay it on a table, then immediately add four ounces of powdered sugar, and one ounce of fresh butter; mix well together for two minutes, then transfer it into a vessel, and let rest for one hour. Pour into a copper basin a pint of sweet cream; fill up to half the height of a dish-pan with finely cracked ice and water; then lay the basin on it, and with the wire whip beat up the cream to a froth, beginning slowly, and gradually increasing in briskness, for fifteen minutes; cover the basin with a napkin, and let rest for thirty minutes. Transfer the cream with a skimmer into a vessel, and briskly beat with the wire whip for two minutes; add to it two ounces of powdered sugar and a teaspoonful of vanilla essence; mix again for one minute. Add now the beaten cream to the prepared rice, and with the spatula mix for five minutes, then lay it aside for further action. Have a well-cleaned three-pint timbale-mold; line the bottom and all around, up to half its height, with four ounces of quince jelly. Place right in the centre at the bottom of the timbale, a candied cherry. Cut out from a piece of angelica two lozenge-shaped pieces, place both with the points against the cherry, one opposite the other. Place also two lozenge-shaped pieces of candied pineapple—points against the cherry—between the two angelicas. Cut a red candied pear into quarters, place two quarters in the empty spaces between the angelica and pineapple. Arrange the two other quarters in the same way on the opposite side. Cut a candied apricot into quarters, and place them in the unfilled spaces, the same as the others, then place a candied cherry right at the outer point of each lozenge. Now gently and carefully put a quarter of the prepared rice into the timbale, over the fruits, evenly spread; then arrange a layer of well-picked, ripe, and fresh strawberries over the rice (if no fresh strawberries be at hand, preserved ones will answer), then evenly spread over two ounces of raspberry jam. Now lay over six ounces of sliced candied pineapple, and then entirely fill the mold with the balance of the rice. Cover the timbale, then place it in a pail, with broken ice at the bottom and all around, so as to have it entirely sunken in the ice, and let freeze for two hours. Remove the timbale from the pail, dip it in lukewarm water for a second, lift it up, neatly wipe it all around with a towel. Arrange a folded napkin over a cold silver dish; uncover the mold, and turn it on the dish, then send it to the table.
1524. Timbale à la M. Picabia.
—Pour into a saucepan one pint of fresh milk, one pint of water, season with half a saltspoonful of salt; place the pan on the hot range, and, when boiling, plunge in four ounces of well-cleaned, Italian raw rice, and continually stir at the bottom with the spatula, while cooking for twenty-five minutes. Remove it from the fire, lay the pan on a table, and immediately add four ounces of powdered sugar, one ounce of fresh butter, and one teaspoonful of orange-flower water. Mix thoroughly together with the spatula for two minutes; transfer it then into a vessel and let rest for one hour. Lightly butter and gently dredge with powdered sugar a well-cleaned, three-pint timbale-mold. Place in a vessel half a pint of well-cleaned, ripe, sound, fresh strawberries, with six lady-fingers cut into quarter-inch pieces, and three ounces of currant jelly. Mix all well together for two minutes with a spoon, and then place it at the bottom of the mold. Lay over it four lady-fingers cut in such a way as to entirely cover the first layer, then arrange over it eight ounces of candied pineapple cut into thin slices, then entirely fill the mold with the prepared rice. Place the mold in a tin pan, fill the pan up to half its height with warm water, put it in a moderate oven to steam for one and a half hours. Remove from out the oven, lay it on a table and let rest for fifteen minutes. Take the mold up from the pan, carefully slide down a thin knife all around the mold, so as to easily detach the timbale; lay a dessert-dish over the mold, turn it upside down, and remove the mold.
Beat up to a stiff froth the whites of three fresh eggs in a copper basin; remove the whip, and then with a skimmer gently mix in six ounces of powdered sugar. Slide down a fancy tube (No. 2) into the pastry-bag ([No. 1079]); transfer the preparation into the bag; and, by gently pressing down the contents on top of the timbale, give any fanciful dome-like-shape desired, and then with the remaining preparation decorate the base of the timbale—all around; evenly dredge over it, as well as all around, one ounce of powdered sugar. Place it in a moderate oven for ten minutes, seeing that it gets a light brown color; take from out the oven and immediately send to the table.
1525. Mince Pie à la Emma Robbins, New England Fashion.
—Pour into a large saucepan six quarts of cold water, and place in it nine pounds of lean, raw, rump of beef; put the saucepan on the fire, and when it comes to a boil thoroughly skim the skum from the surface, and then allow it to boil for two hours. Remove the pan from the fire, lay it on a table, then with a fork take up the beef, lay it on a dish and let thoroughly cool off. Strain the broth through a sieve into another saucepan. Have three pounds of fresh beef suet, carefully suppress all the sinews, and then add it to the broth; place the saucepan on the fire, and let boil until the suet is thoroughly dissolved, which will take about five minutes; then add two pounds of well-stoned and finely chopped Malaga raisins, and let the whole boil for five minutes, and then add twenty fine, sound, medium-sized, peeled, cored, and finely chopped-up apples, and let cook again for five minutes. Remove the pan from the fire; transfer the contents into a vessel, and let thoroughly cool off.
Chop the beef up very fine, then place it in a vessel, adding to it three-quarters of a pound of finely chopped-up candied citron, pouring over it half a pint of good brandy, and let soak for six hours at least. Boil in a saucepan for one minute two quarts of good cider, then lay it aside to cool off.
Now transfer the contents of the two vessels to a large saucepan, adding one pound of powdered sugar, one pound of well-cleaned currants, half a pint of molasses, and the cooled-off cider, and then with the spatula mix the whole well together for three minutes. Season with three ounces of salt and a quarter of an ounce of black pepper. Place the saucepan on the fire, stir at the bottom with the wooden spatula until it is thoroughly heated, but under no circumstances allow it to boil. Remove it from the fire, transfer the whole into a vessel, and let thoroughly cool off. Then grate in the rind of four fine, medium-sized, sound lemons, squeezing in the juice also, and adding half an ounce of ground cloves, half an ounce of ground cinnamon, half an ounce of ground allspice, half an ounce of grated nutmeg, and half a pint of good brandy. Mix the whole well together for five minutes. Then transfer the whole into a large stone jar, tightly cover it, and lay it in a cool place. The above preparation will keep in perfect condition for any length of time, even so long as six months.