(3166). Flamri Of Apples (Flamri Aux Pommes)

For this dessert employ ten ounces of sugar, one glassful of water, eight to ten apples and a small tied bunch, of lemon peel. Dissolve the sugar in the water and cook it to large ball ( No. 171): add half the apples peeled and minced, and boil the whole slowly for ten to twelve minutes, then put in the remainder of the peeled apples and the lemon peel. Stir around at frequent intervals, and when the sugar has again attained the same degree (the large ball), suppress the peel and pour the preparation into a dome-shaped mold dipped in cold water; keep this for twelve hours in a cool place. Unmold on a cold dish; stick on the top small fillets of almonds lightly roasted in the oven, and cover the bottom of the dish with either rum syrup or whipped cream.

(3167). Flamri Of Cream (Flamri A La Creme)

Pour into a saucepan one quart of white wine and two glassfuls of water; add a bunch of aromatics and a grain of salt; let the liquid come to a boil, then incorporate into it eight ounces of good semolina; continue to cook for a quarter of an hour on the side of the range: when done sweeten with eight ounces of powdered sugar, add a piece of lemon peel and keep the preparation off the fire for ten minutes; let get cold, stirring from time to time. Incorporate slowly into this preparation about two glassfuls of good double cream, beating it vigorously on ice; pour it into a charlotte mold dipped in cold water and let get firm on ice for one hour. Unmold on a cold dish and serve with a sweetened puree of red fruits, either strawberries or raspberries.

(3168). Flamri Of Semolina (Flamri De Semoule)

Boil two quarts of milk; incorporate slowly into it half a pound of semolina, so as to obtain a light preparation, then cook it while stirring for twelve to fifteen minutes: when creamy mix in a pound of sugar and a pinch of salt: cook again for ten minutes, then take from the fire and quickly add six to seven beaten whites with a little sugar stirred in; work the preparation with a whip so that it combines well, and put it back on the lire, while stirring steadily. Watch the preparation attentively so as to remove it at the first signs of a boil, then mix in an ounce of grated bitter almonds. Fill two or three molds to the top with this, having them simply dipped in cold water and still wet in the inside; let cool off for at least six hours in a very cold place, or in the ice-box, and unmold the contents on dishes; cover the bottoms with a sweetened raw raspberry pulp.