Maraschino Cream For Bavaroise A La Pompadour

Mix one and a half gills of Lemon Jelly (No. 2) with half a gill of thick cream, flavour with a wineglass of Maraschino liqueur, then use.

Garnish Fob Mould For Bavaroise A La Pompadour

Put the shredded and blanched pistachios in a pan with enough lemon jelly to cover, coloured with a little Bap green; stir together on ice till setting, then use. Prepare the cherries in the same way, using for the colour a few drops of carmine. Stir both on ice till setting, then use.

Bavaroise A La Cleveland Bavaroise A La Cleveland

Take one quart of Lemon Jelly (No. 2), put with it six raw ripe peeled bananas, the finely-chopped peel of one lemon, one orange, two bayleaves, a half-stick of vanilla pod split, two tablespoonfuls of pineapple or greengage or apricot jam; boil together for about fifteen minutes into a pulp, stirring often during the time; add a few drops of carmine and a saltspoonful of apricot yellow, the juice of one orange; then rub through a clean tammy cloth, and, when cool, add two wine-glasses of Maraschino syrup and one of brandy. Put a fancy jelly mould on some crushed ice and line the mould with Lemon Jelly (No. 2); then garnish it prettily with little stamped-out rounds of fresh cocoanut about the size of a threepenny-piece, and halves of dried uncrystallised cherries and French plums; set these with more jelly, and fill up the centre with the puree; leave on ice till set, then turn out on a paper on a dish, and use for dinner, luncheon, ball supper, receptions, etc.

Pineapple Bavaroise A La Margaux Bavaroise Aux Ananas A La Margaux

Put into a stewpan three-quarters of a pint of new milk, three ounces of castor sugar and split pod vanilla; bring to the boil and let it infuse in the bain-marie for about fifteen minutes; then add to it half an ounce of Marshall's gelatine and stir till dissolved; then mix on to three raw yolks of eggs and return to the stewpan and stir over the fire till the mixture thickens, but do not let it boil; add half a salt-spoonful of apricot yellow and rub through a tammy. Have a pineapple, freed from skin and pips and finely-sliced, and boiled for about ten minutes in water sufficient to cover it, with six ounces of loaf sugar (or a tinned pine can be used); then take up and pound till smooth and rub through a fine hair sieve; add one and a half gills of this puree to the Bavaroise mixture, with a wineglass of Maraschino or Noyeau liqueur and half a wineglass of brandy and one and a half gills of stiffly-whipped cream. Have a fancy jelly mould lined one-eighth of an inch thick with nicely flavoured Lemon Jelly (No. 2); colour some more jelly with carmine and have some plain; pour these out on tins about a quarter of an inch thick and leave till firm; then stamp them out with any small fancy cutter and arrange them tastefully in the mould with a little blanched and finely-shredded pistachio nut set with green-coloured jelly; fix the garnish with a little liquid jelly to keep it in place; then pour the Bavaroise mixture into the prepared mould and leave it till set; turn out on a dish-paper or napkin, and use for a dinner or luncheon sweet, or for any cold collation.