(3001). Apricots A La Jepferson (Abricots A La Jefferson)

Infuse a vanilla bean in a quart of hot milk for half an hour, then take it out and set the milk on the fire; drop into it like rain six ounces of farina. Let this boil a few minutes, then remove from the hot fire to a slower one, so that it continues to cook without boiling. Then add to it six egg-yolks, two ounces of sugar, four tablespoonfuls of whipped cream, and two egg-whites beaten to a stiff froth. Butter twelve timbale molds (No. 1, Fig. 137); put into the bottom of each a ring of apricot paste and fill the interior of this ring with a round piece of angelica. Fill the molds with the above preparation and keep them in a bain-marie for twenty-five minutes, then unmold and dress in a circle on a dish. Drain some fine compotes of halved apricots, wipe them well and dress them in a dome in the center of the circle. Cover them over with the apricot syrup reduced with sugar and maraschino. Decorate the intersections of the apricots with halved, freshly skinned almonds and cherries (demi-sucre). Lay on the edge of the dish between each timbale a brandied greengage and a brandied cherry.

Place the dish after it has been decorated in the oven for fifteen to twenty minutes and serve with an apricot and kirsch sauce in a sauce-boat, made as follows: Put three gills of apricot pulp into a copper pan, with as much water and half a pound of sugar; let boil up once or twice, then strain the sauce through a fine sieve and add one gill of kirsch to it.

(3002). Baba With Marsala (Baba Au Marsala)

Fill a buttered baba mold to half its height with a baba paste (No. 129) without any raisins; set it to rise in a rather mild temperature until the mold is nearly full, then bake it in a moderate oven. As soon as done cut it off even with the top of the mold. Unmold, and pour over a rum syrup, flavored with vanilla and orange peel; drain it well and glaze it with lemon icing (No. 102). Dress it on a very hot dish and fill up the inside of the hollow space with fruits prepared as follows, serving the surplus of them in a sauce-boat:

Preparation Of Fruits

Put in a saucepan a quarter of a pound of well-cleaned sultana raisins (No. 157), two ounces of candied orange peel, two ounces of candied green almonds and two ounces of candied pineapple, the whole to be cut in small three-sixteenths inch squares; two gills of Marsala wine, three gills of syrup at thirty-two degrees, the peel of half a lemon and the peel of half an orange; put the saucepan on the fire and take it off at the first boil.

(3003). Bananas, Cherry Sauce - Fried (Bananes Frites, Sauce Aux Cerises)

Cut some bananas lengthwise in two, roll them in finely pulverized macaroons and then in flour, and fry in very hot oil until they acquire a good color; drain on a cloth, wipe and coat over with some apricot marmalade (No. 3675), laid on with a brush. Dish them up pyramidically and dredge over freshly peeled and shredded pistachio nuts. Serve a currant sauce, with cherries apart, made by putting four heaping tablespoonfuls of currant jelly in a saucepan and diluting it with a pint of syrup at thirty degrees. Stand the saucepan on the fire, let boil a few times, then strain the syrup through a fine sieve; add to it one gill of kirsch and a good handful of preserved cherries previously washed in hot water.