Grate a pineapple fine. Mix well together a cupful of sugar and four eggs, then mix them with the pineapple pulp. Turn the mixture into a mold, set the mold into a pan of water and bake it slowly until stiffened like a baked custard. When cold unmold it and decorate it with whipped cream.
NO. 131. SAVARINS.
SAVARINS
Take some brioche dough (page [209]) and add enough milk to make it almost soft enough to drop from the spoon. Add sugar, raisins, chopped citron, and a little lemon juice. Work all well together.
Butter some earthen cups, sprinkle them with sliced blanched almonds, half fill the cups with the savarin dough, and let it rise to double in size. Bake in a hot oven.
Turn them out of the molds, and while they are warm dip them in a syrup made of one cupful of sugar syrup, three tablespoonfuls each of kirsch, maraschino, and curaçao, or flavor with any other liqueurs preferred. When the savarins are well soaked place them on a sieve to drain.
NO. 132. BABAS.