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Pile lightly on the top of the jellied preparation, sprinkle the almonds over the entire surface, and garnish the base with ratafias.

Time.—About 3 or 4 hours. Average Cost, 3s. 6d. Sufficient for 1 dish. Seasonable at any time.

2084.—BLANC MANGE. (See Arrowroot Blancmange, No. 2079, Vanilla Blancmange, No. 2171, Cornflour Blancmange, No. 2100, etc.)

2085.—BORDER OF FIGS WITH CREAM. (Fr.Bordure de Figues à la Crème.)

Ingredients—½ a lb. of dried figs, 1 oz. of castor sugar, ¼ of an oz. of leaf gelatine, ½ a pint of water, ⅓ of a pint of cream, the thinly-cut rind of ½ a lemon,

Method.—Cut the figs into small pieces, put them into a jar with the water (sherry or claret may replace a little of the water if liked), sugar ann lemon-rind, simmer gently on the stove or in the oven until tender, and rub through a fine sieve. Stir in 2 tablespoonfuls of cream, pour the preparation in a mould, previously wetted, or lined with jelly, it preferred. When set, turn out and serve, the stiffly-whipped sweetened cream piled in the centre.

Time.—From 1¼ to 1½ hours. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.

2086.—BORDER OF FRUIT. (Fr.Bordure de Fruits.)

Ingredients.—2 eggs, the weight of 2 eggs in flour, the weight of 2 eggs in sugar, 2 bananas, 1 orange, ¼ of a lb. of grapes, 1 oz. of preserved cherries, 2 ozs. of strawberries, ¼ of a pint of water, ½ a lb. of loaf sugar, ½ a gill of brandy and Maraschino (mixed), the juice of 1 lemon, a few pistachios, ½ a pint of whipped cream.

Method.—Whisk the eggs and sugar to a frothy consistency, and sprinkle the flour in lightly. Bake in a quick oven in greased border moulds for about 10 minutes. When cooked, turn on a sieve to cool. Boil the sugar and water for about 20 minutes until a thick syrup is obtained, flavour this with lemon-juice and the liqueurs. Prepare the fruit and put it into the syrup. Soak the borders of cake with the syrup, pile up the fruit, and force whipped-cream round the edge of the border and on the fruit daintily by means of a bag and rose pipe. Any fruit may be used, such as raspberries and red currants. The liqueurs also may be varied. Decorate the dish with blanched pistachios and a few preserved cherries.

Time.—About 1½ hours. Average Cost, 2s. 9d. to 3s. 6d. Sufficient for 6 or 7 persons.