No. 1330. Pouding de Cabinet glacé.
Have ready prepared, and rather stale, a sponge-cake as directed (No. 1369), which cut into slices half an inch in thickness, and rather smaller than the mould you intend making the pudding in, soak them well with noyeau brandy, then lay some preserved dry cherries at the bottom of the mould, with a few whole ratafias, lay one of the slices over, then more cherries and ratafias, proceeding thus until the mould is three parts full; then have ready a quart of the custard, as prepared for crème au maresquin (No. 1251), omitting half the quantity of isinglass, pour it lukewarm into your mould, which close hermetically and bury in ice and salt, where let it remain at least two hours; when ready to serve dip it in lukewarm water, and turn it out upon your dish; you have made about half a pint of custard, which keep upon ice, pour over the pudding when ready to serve, and sprinkle a few chopped pistachios over.
No. 1331. Glace Meringue au four.
Make a pineapple cream ice as directed (No. 1384), and when well frozen have ready a plain oval ice-mould, place the cream in it, filling it quite tight, close and bury it in ice and salt until five minutes before ready to serve, then dip it into lukewarm water, and turn it out upon your dish, which bury up to the rim in ice and salt upon a baking-sheet, have ready a preparation of meringue as directed for petits biscuits glacés, (No. 1318), with which cover it over, place it in a warm oven a minute, just setting the meringue, which will blister and brown slightly, and serve immediately.
No. 1332. Plombière.
Blanch and skin a quarter of a pound of sweet almonds, with six or eight bitter ones, when dry and cold place them in a mortar with three quarters of a pound of sugar, and ten or twelve leaves of candied orange-flowers, pound well, sift through a wire sieve, and place it in a stewpan with the yolks of nine eggs, beat them well together, then in another stewpan have boiling a pint and a half of milk, which pour over the other ingredients by degrees, keeping it stirred, place it upon the fire, stirring until it thickens and adheres to the back of the spoon, rub it through a tammie, add two glasses of noyeau; when cold put it into your freezing-pot to freeze (see No. 1381), and when half frozen add a pint and a half of whipped cream, when quite frozen fill a mould, and serve as for the Nesselrode pudding.
No. 1333. Plombières Mousseuses à l’Orange.
Prepare about three parts of the quantity of plombière ice as directed in the last, to which, when half frozen, add a pint and a half of whipped orange jelly (No. 1236) just upon the point of setting, beat the whole well together with the spatula, working it until well frozen; have a dozen and a half of oranges, peeled, quartered, and passed in sugar as directed for vol-au-vent (No. 1147), and place them in a basin upon ice; when ready to serve make a border of patisserie d’amande (No. 1183) upon your dish, in the centre of which put a little of the plombière, then a layer of oranges, then plombière and oranges again, proceeding thus and finishing in pyramid; garnish round with a little of the orange jelly (clear), chopped and in croutons, and serve.
No. 1334. Gateaux de Fruit à la Gelée d’Orange mousseuse.
Make a chartreuse of fruit as directed (No. 1269) in a large oval mould, having a quantity of fruit left; have also about a quart of orange jelly (No. 1236), which place upon ice in a bowl, whisking it until upon the point of setting, when place a layer of it in the chartreuse, then a layer of the fruit, the jelly, and so on until quite filled, place it upon ice, and when set and ready to serve dip in lukewarm water, and turn it out upon your dish; serve garnished round with orange jelly in the skins of the oranges (No. 1237), cut in quarters after it has set.