(3152). Spanish Cream (Creme A L'Espagnole)

Have eight egg-yolks in a vessel and mix in with them eight ounces of sugar; dilute with a quart of boiling milk, thicken on the fire, and remove at once to add to it two ounces of gelatine softened in cold water; leave it to cool off partly; now strain it into a tin basin, adding about half a pint of fine apricot marmalade (No. 3075), diluted with a gill of rum. Have this preparation thicken on ice, mixing in with it one pint of whipped cream, and then pour it immediately into a. jelly mold incrusted on ice. Unmold the cream when ready, and surround the base with triangular cuts of sweet jelly (No. 106).

(3153). Tutti-Frutti Cream (Creme Tutti-Frutti)

Cut a fine salpicon of preserved fruits in three-sixteenths of an inch dice pieces, such as peaches, apricots, pears, almonds, a little angelica, and whole candied cherries (demi-sucre). if small (if large cut in two). Sprinkle a little maraschino over, and leave to marinate for one hour. Have the volume of two quarts of whipped cream, add to it a gill of strawberry pulp, into which has been mixed a little melted gelatine, place it on ice and as soon as it begins to thicken add the fruits; stir them in very slowly, and pour the whole into a cylindrical timbale mold; cover it hermetically, cement the joints well with paste, and set it on lightly salted ice. leaving it to freeze for an hour and a half. When ready dip the mold quickly into hot water, and invert the cream on a cold dish; surround the base with a circle of brandied greengages and lozenges of angelica.

(3154). Cream With Cherries (Creme Aux Cerises)

Drain on a sieve a quart of very firm whipped cream sweetened and flavored with lemon. Remove the stones from some large, black, sweet and sound cherries; stew them with powdered sugar, then leave till cold; drain their syrup into a pan and let reduce until it becomes thick. Cover the bottom of a china dish with a layer of soft macaroons broken in pieces, spread the cherries over, and mask these with another ounce of macaroons; on this dress the cream in a dome; smooth and decorate through with the cornet, and serve the syrup separately.

(3155). Cream With Lemon Peel In Pots (Pots De Creme Aux Zestes De Citron)

Fill eight small cream pots, half with cream and half with raw milk. Beat up in a bowl eight whole eggs and six more yolks, add five ounces of powdered sugar, a bit of grated lemon peel and a grain of salt; dilute slowly with the cream and milk; strain the liquid twice through a sieve and with it fill a dozen cream pots; place them in a flat saucepan with hot water reaching to half their height, and heat the water until it reaches boiling point. Then immediately remove the saucepan to a very slow fire so that the water only simmers twenty-five to thirty minutes while covered. Leave them in this until the cream becomes nearly cold, having vithdrawu it from the fire. Wipe off the pots and dress them on a dish.