While the above part of the process is going on, a compôte of twelve oranges should be prepared in the following manner: First, separate them into sections, and remove every particle of the white pith with a small knife, laying the transparent pulp of the fruit quite bare. When all the oranges are ready, throw them into a stew-pan containing about a pint of sirup (made with one pound of sugar and nearly a pint of clear water); allow the pieces of oranges to boil up gently in this for two minutes, and then drain them in a sieve. Boil the sirup down to about one-half of its original quantity; then add two wine-glassfuls of curaçoa and three table-spoonfuls of peach marmalade or apricot jam; mix all together, and pour this preparation over the oranges in a basin. When about to send the pudding to table, turn it out of the mold on a platter, dress the compôte of oranges on the top and around the base, pour the sirup over it, and serve.
Biscuit Glacés, in Small Cases.
Beat well eight yolks of eggs, with ten ounces of sugar, and a very little salt; add one pint of cream. Stir over the fire until slightly thickened. Flavor with vanilla powder, the extract of almonds, lemon, or with coffee or chocolate. It may also be made by adding a purée of peaches, strawberries, raspberries, or pine-apple to the custard. When just beginning to set in the freezer, stir in lightly one-half pint of cream (whipped); then partly fill paper cases with the mixture. Smooth over the tops. Set the cases in the freezer well dried, and allow them to harden until ready to serve.
Biscuit Glacés (Francatelli).
Ingredients: One pint of clarified sirup, twelve yolks of eggs, two whole eggs, a large wine-glassful of maraschino.
Mix the whole of the ingredients in an earthen basin; then pour the preparation into an egg-bowl that has been previously warmed with hot water and wiped dry. Whisk the soufflé briskly (the egg bowl being placed on a stove containing hot ashes) until it resembles a well-prepared, firm, sponge-cake batter. Fill the paper cases with the preparation, and smooth over the tops. Place them in a tin pail or in the freezer, surrounded with ice and salt, and half a pound of saltpetre mixed, and let them remain well covered for three or four hours at least, before serving, without stirring them. Or, they may be frozen all together in one mold, and some sifted macaroon powder or grated chocolate sprinkled over the surface, to imitate a baked soufflé.
Nesselrode Pudding (Carême’s Receipt).
Ingredients: Forty chestnuts, one pound of sugar, flavoring of vanilla, one pint of cream, the yolks of twelve eggs, one glass of maraschino, one ounce of candied citron, two ounces of currants, two ounces of stoned raisins.
Blanch the chestnuts in boiling water, remove the husks, and pound them in a mortar until perfectly smooth, adding a few spoonfuls of the sirup; then rub them through a fine sieve, and mix them in a basin with a pint of sirup, made from one pound of sugar, clarified, and flavored with vanilla; one pint of cream, and the yolks of twelve eggs. Set this mixture over a slow fire, stirring it without ceasing, until the eggs begin to thicken (without allowing them to curdle), then take it off. When it is cold, put it into the freezer, adding the maraschino, and make the mixture set; then add the sliced citron, the currants, and stoned raisins (these two latter should be soaked the day previous in maraschino, and sugar pounded with vanilla) to the whole. Thus mingled, add a plateful of whipped cream, mixed with the whites of three eggs beaten to a froth. When the pudding is perfectly frozen, put it into a mold, close the lid, place it again in the freezer, well surrounded with pounded ice and saltpetre, and let it remain until the time of serving, when turn it out of the mold.