Suedoise Of Apples

Make a marmalade of apples as compact as possible. Then take small pieces of apples cut into corks, and of different colours. To dye them you need only dilute with syrup a little carmine or saffron; and give them a boil* Next let the apples cool in the syrup, that the colour may be spread equally over them. When you dish the suedoise, first spread some marmalade over the middle of the dish, and next arrange the apple-corks symmetrically, viz. one white, one red, one yellow, and so on. As the rows ascend, make the next always narrower, and decorate the top with cherries of a pink hue, green-gages, etc. Have some apple jelly, with which cover the suedoise, and put it into ice to cool. When the suedoise is decorated in an agreeable form, use some jelly for garnishing, and place it gently over and round the suedoise. The jelly must be of a sufficient substance not to run down the fruit.

Chartreuse Of Apples And Fruit

A Chartreuse is the same thing as a suedoise, only in-stead of raising the fruit with the hand over the marmalade, you oil a mould of the same size as the dish you in-tend to use, and arrange symmetrically fruit of different colours, such as angelica, preserved oranges, lemons, etc. in short, whatever may offer a variety of colours. Apples and pears are in more general use for the outside, but then they must be dyed as directed above, No. 3. When you have decorated the middle or bottom, proceed to decorate the sides. Next use some thick marmalade of apples to consolidate the decorations. When you have made a wall sufficiently strong that you may turn the Chartreuse upside down, take the whitest apple jelly you can procure, some stewed pears cut into slices the size of a half-crown piece, and some cherries, etc. and mix the whole with the jelly, so as to represent a Macedoine. Do not fill the cavity too full with the miroton, as you are to close it with apple-marmalade that has more substance in it. Then turn over the Chartreuse and dish it. Glaze the fruit over with some thick syrup. This syrup gives additional lustre to the colours, and a fresh gloss to the fruit.

Turban Of Apples

Take some real rennets or golden pippins, cut them into equal quarters, and stew them in some thin syrup. Mind they do not break. Boil some rice in cream, with a little lemon, sugar, and salt. Let the rice be done thoroughly, and kept thick. Then let it cool. When it is nearly cold, take a large piece of bread, or rather an empty gallipot, which you put in the centre of the dish, lay the rice all round till you reach the top of the gallipot. Next take the pieces of apples that have been drained of all the syrup over a sieve, thrust them into the rice, sloping towards the right in the first row, and towards the left in the second, and so on till you reach the top of the turban, which you put into the oven that the apples may be made of a fine Colour. When you are ready to serve up, remove the gallipot, wipe off all the butter, which may sometimes be about the middle of the dish, and pour into the middle a crime patissiere, that is made as follows:

Creme Patissiere

Take a pint of cream and a pint of milk, boil and keep stirring them with a spoon. When boiled, add about two ounces of sugar, a little salt, and the peel of a lemon. Let this peel infuse till the cream tastes of the lemon; next beat the yolks of eight eggs with the cream, and do them on the fire, stirring all the while with a wooden spoon. When the cream is become very thick, pour it into a hair sieve to drain, and keep pressing upon it with the wooden spoon. When entirely strained, put it into a pan to serve when wanted. If you wish your creme patissiere to be very thick, you must add more eggs to it. After having poured the cream inside the turban, you must ornament the top of it with sweetmeats of various colours.

Another Method, Called Frangipane

Throw four spoonfuls of flour into a stew-pan, and beat the flour with four entire eggs, and a pint of cream, and take care the flour is well mixed : add a little salt and a little sugar. Now rasp the peel of a lemon with a lump of sugar, and scrape it into this preparation. Lay the whole on a slow fire, and keep continually stirring, for fear the contents should stick to the stew-pan. When the mixture has been on the fire for a quarter of an hour, blanch a dozen of sweet almonds and the same number of bitter ones, which pound very fine, and moisten a little, that they may not turn to oil. When reduced to a kind of pomatum, mix them with the frangipane, and try whether it tastes well. This you may use for tourtes, tartelettes, gateaux en dariole, etc. etc. (See Pastry.) Observe that sugar must predominate in all sweet entremets; but they must not be too sweet.