[218.] Timbale de Pêche à la Condé.— Line a deep round form with rich pie crust, lay buttered paper over it, fill the form with dry peas and put in oven to bake; when baked take it from the oven, remove the peas, return form to oven and let the crust dry for a few minutes; place 1 cup rice with cold water over the fire and boil a few minutes; drain in colander, rinse with water and boil in milk till soft and thick; add ½ cup sugar, ½ tablespoonful butter and set it in a warm place; pare and cut into halves 1 dozen large, ripe peaches and boil a few minutes in sugar syrup; draw them to side of stove to keep warm; also have the form with crust (or timbale) setting in a warm place; mix ½ cup whipped cream with the rice and fill it alternately with the peaches in the form inside of timbale; let the last layer be rice; put a round dish over the form and turn the timbale onto it; cut a round hole in the center, put in a few peaches and pour the peach syrup all over the timbale. Timbale of cherries, apricots, pineapples, pears and apples are made in the same manner.
[219.] Timbale de Riz à la Napolitaine.— Put ¾ pound parboiled rice with 1 quart milk, ½ teaspoonful salt, 1½ tablespoonfuls butter and a little vanilla over the fire and boil till rice is tender; when done add some seedless raisins, currants and fine citron (1 cupful in all) and set aside to cool; stir 4 tablespoonfuls sugar with 1 whole egg and the yolks of 4 to a cream; add 2 tablespoonfuls Madeira wine and mix it with the rice; line a deep round form with thin neapolitan paste, fill it with the rice, put on a cover of the same dough and bake 1 hour; when baked turn the timbale onto a dish, pour over it a fruit sauce mixed with Madeira wine and send some in a saucere to table with it.
[220.] Pear Timbale.— Pare, quarter and stew 1 dozen Bartlet pears with 1 bottle claret, 1 cup sugar, a small piece of cinnamon and ½ cup seedless raisins; when done pour them on a sieve to drain and cool; line a buttered, deep round form or tin pan with about 1 inch of biroche dough (see Biroche), fill with the pears, put on a cover of the same dough and let it stand in a warm place for ½ hour; then bake in a medium hot oven; when baked turn the timbale onto a round dish, pour some of the pear syrup over and serve the rest in a saucere with it.
[221.] Timbale à la Sicilienne.— Butter a deep round form, line it with neapolitan paste, cover the latter with buttered paper, fill the form with dry peas and bake in a hot oven; when done and cold remove peas and paper, take the timbale from the form, brush over the inside and outside with peach or apricot marmalade and decorate it around[A] and on top with blanched half almonds and currants; take a form 1 inch wider than the one above, place it into cracked ice and pour in, to the depth of about ¾ inch, some clear lemon jelly; as soon as cold place timbale into the form and fill space between the timbale and form with lukewarm lemon jelly; let it remain on ice till needed; when ready to serve fill the timbale with peach, pineapple or strawberry plombiere or any kind of frozen cream; dip the form into warm water, dry quickly, turn it onto a round dish and decorate with sugared orange quarters.
[222.] Timbale of Mixed Fruit.— Take some preserved peaches, pineapples, cherries and pears and put them on a sieve to drain; then put them in a dish with ½ cup currants or apple jelly and 1 teaspoonful vanilla sugar; mix all together and fill it into a form lined with biroche dough; cover with the same dough and finish same as Pear Timbale.
[223.] Chocolate Plombiere.— Dissolve ½ pound grated chocolate in ½ cup water, add the yolks of 8 eggs, 1 pint cream, 1 teaspoonful vanilla extract, 6 tablespoonfuls sugar and stir this over the fire till nearly boiling; strain through a hair sieve and when cold put it in a freezer; finish the same as Orange Plombiere.
[224.] Orange Plombiere.— Strain the juice of 6 oranges and rub the skin from 2 with loaf sugar; dissolve ¾ pound sugar in 1 cup cold water and mix it with the orange juice and orange sugar; put into a freezer and turn and work it till it thickens; then add 1 pint whipped cream and work it for 10 minutes longer; then fill the mixture into a form, cover tightly and paste a strip of buttered paper around the edge of cover; then pack the form into cracked ice and salt; lay plenty of ice on top and let it remain from 1 to 2 hours.
[225.] Rum Plombiere.— Place a saucepan with 1 pint cream, the yolks of 10 eggs and 1 cup sugar over the fire and stir till nearly boiling; remove from the fire and set aside to cool; cut 6 ounces candied orange peel into small dice and boil them for a few minutes in a little water; drain on a sieve, add them to the cream and put the mixture into a freezer; let it freeze till it begins to thicken; then add ½ cup best rum and 1 pint whipped cream; fill the mixture into a form, paste a strip of buttered paper around the edge of cover and pack in ice and salt for 2 hours.
[226.] Plombiere of Maraschino Curaçoa is made the same way.
[227.] Pistache Plombiere.— Pound ¼ pound blanched almonds and ¼ pound blanched pistachio nuts with a little cream to a paste; place a saucepan with the paste, 1½ pints cream, 1 cup sugar, 1 teaspoonful vanilla and the yolks of 8 eggs over the fire and stir until nearly boiling; remove cream from fire, set it in cold water and stir till cold; add a little spinach color and strain through a hair sieve; then finish the same as Strawberry Plombiere.