(3228). Biscuit A La Hernani (Biscuit A La Hernani)

Bake a Savoy biscuit in a dome-formed mold eight inches in diameter by four inches high. Turn it out and let stand till cold, then put it back again in the mold and pare it straight; cut around the top at about two inches from the bottom a cover by means of a small knife held on a slant, to have the cut form a bevel (this is to prevent the cover falling in the biscuit), and empty it. leaving the outer crust only half an inch in thickness. Place it on a grate with its cover on and cover with reduced apricot marmalade (No. 3675), and glaze with fondant (No. 58). to which melted chocolate is added. At serving time fill the empty biscuit with whipped cream, into which mix a few chocolate pastilles, some finely shredded pistachios and a few preserved cherries cut in two. Lay the biscuit on a frolle paste (No. 136) foundation, coated with egg whites, and dredged over with white granulated sugar; slide the whole on a cold dish and surround the base with a wreath of Africans (No. 3364) glazed with chocolate.

(3229). Almond Biscuit (Biscuit Aux Amandes)

Beat one pound of sugar in a basin with fifteen egg-yolks, obtaining a very light mixture; add five ounces of sweet and one of bitter almonds, pounded finely with two egg-whites; continue to whip together for a few minutes longer, then add five ounces of flour, five ounces of fecula. two ounces of melted fresh butter and lastly twelve stiffly whipped egg-whites. Pour this preparation into a pound cake or "manque" mold lined with paper, and bake in a very slow oven. Turnout the cake as soon as done, transferring it to a grate to cool; mask the surface with apricot marmalade (No. 3675) and ice with almond milk fondant (No. 58). After this icing is dry slip the cake on a round board covered with lace paper and decorate the top with royal icing. Surround the base with a circle of fine large preserved cherries and lozenges of angelica.

(3230). Mousseline Biscuit (Biscuit Mousseline)

Mix and work eight egg-yolks and two whole eggs in a basin with one pound of sugar; when quite light add two ounces of orange sugar (No. 3165) and continue to stir the preparation for a few moments longer; add four ounces of flour and four ounces of fecula and finally eight stiffly beaten egg-whites. Butter a cylindrical timbale mold, glaze it with icing sugar and fecula, half of each, then fill the mold three-quarters full with the above composition; set it in a very slack oven and let bake for an hour and a half. As soon as the biscuit is done unmold on a grate, leave to cool and afterward pare it very straight; ice over with strawberry icing (No. 102) and dress the cake on a dish. Put into a copper pan five spoonfuls of strawberry pulp and mix into it sufficient orange sugar to form a flowing paste. Heat and when quite hot pour it over five stiffly beaten egg-whites. Just when serving fill the hollow in the cylindrical mold with this preparation, dressing it in the shape of a dome; surround the base of this cream with a circle of preserved cherries and small lozenges of angelica.

Arrange around the bottom of the cake some small Genoese cakes (No. 3307) iced with strawberry and cut into rectangulars.