(3011). Cream Of Biscuit With Kirsch (Creme De Biscuits Au Kirsch)

Put six whole eggs and four yolks into a vessel with a grain of salt and six ounces of sugar, a part of which is to be flavored with orange. (This flavored sugar is obtained by rubbing the entire surface of the fruit on a sugar loaf, and then grating the flavored part off, either with a knife or spoon, ) Beat the preparation with a whip, and dilute it slowly with a quart of raw milk and four gills of raw cream. Soak four ounces of lady fingers in milk, then dram on a sieve, and put them in a bowl; dilute with the above preparation, and pass the whole through a sieve, then stir in one grill of kirsch. Butter a charlotte mold, and fill it with the preparation; set it in a saucepan containing hot water, and place it on the tire; let the water come to a boil, and keep it in this state for thirty minutes, either on the side of a slow fire or else in a slack oven. When the cream is firm to the touch m the center, take it off and and leave it for half an hour longer in the water so that it hardens, then unmold on a dish and pour over a kirsch syrup.

(3013). Cream Pamela - Fried (Creme Frite Pamela)

Put four eggs, two yolks, four ounces of sugar and the peel of one lemon into a bowl, beat them up with a whip and dilute with a pint of milk, then run it through a sieve. Butter and sugar twelve six-sided molds, the size of timbale molds No. 2, Fig. 137, but only half as high; fill the bottoms with a layer of candied cherries cut in four, lay on these candied pineapple and angelica washed in hot water and cut in small quarter-inch squares; scatter broken macaroons over the fruit; pour on a little of the strained preparation to soak, and prevent floating to the top, then finish filling. Place these molds in a stewpan and pour in the bottom boiling water to reach to half their height; set this in a moderate oven to poach the cream, and as soon as done remove from the oven and let get cold in the water. When cold unmold them, roll in biscuit dust, dip in beaten eggs and finish by rolling in white bread-crumbs, smooth with the blade of a knife, then plunge them into hot frying fat and fry to a fine golden color, drain on a cloth and bestrew with vanilla sugar, then serve with a Bischoff sauce, made as follows:

Bisehoff Sauce

Place half a pint of white wine and as much syrup into a saucepan; boil and thicken this liquid with a spoonful of fecula diluted in a little cold water; add the peel of a lemon and the same of an orange cut in Julienne and previously blanched, also two ounces of almonds and two ounces of shredded pistachios, two ounces each of seeded Malaga and Smyrna raisins and of currants, thoroughly washed in hot water; boil a few times, then serve.

(3015). Crescents Of Noodles With Cherries (Croissants De Nouilles Aux Cerises)

Cut up finely about a pound of noodles (No. 142), blanch, drain and put them into a saucepan with two gills of cream, two ounces of fresh butter, a pinch of salt, two ounces of sugar and three tablespoonfuls of brandy; set the saucepan on a slack fire and let cook slowly, being careful to stir the contents at frequent intervals until all the moisture is absorbed, then pour the preparation on two baking sheets covered with buttered paper, spreading to a layer three-eighths of an inch thick. Bake in a hot oven. Unmold as soon as done and cover one of these flats with a thick layer of reduced apricot marmalade (No. 3675); on top place the other flat, then cut into crescents, using a pastry cutter two and a half inches in diameter. Dress these crescents in a circle on a dish and fill the center with competed cherries, serving a separate cherry and kirsch sauce (No. 3003).