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From Modern culinary art (1937).

Source and licence

From Modern culinary art (1937), printed page 659, digitised by the Internet Archive: https://archive.org/details/BSG_4VSUP2819

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Make a preparation of rice pudding with 5 ozs rice, 7/8 pint milk, 1/4 lb.
  2. vanilled sugar and 3 eggs the whites of which are in snow.
  3. Cook this rice in a mould of half-spheric form and after it has get cold and is demoulded, recover with an English chocolate cream, somewhat thick.
  4. This entremets can also be served warm.
  5. Entremets of cold fruits Strawberries “a la Cardinal ’’ (6 persons).
  6. — Refresh on ice 1 lb.
  7. well firm and nice strawberries, strain through sieve 1/2 lb.
  8. raspberries, add to this purée 5 ozs glaze sugar, I coffee-spoonful lemon juice and melt the sugar “ at cold’ in keeping this purée on ice.
  9. Arrange the strawberries in cup or in well glazed timbale, nap them with raspberries sauce and sprinkle over some fresh filleted almonds.
  10. Strawberries “‘ Margot.’’ — Prepare a strawberries Bavarian with a small quantity of gelatin, put it in a timbale or in a crystal cup somewhat large, which is kept in crushed ice.
  11. When the Bavarian is set, put over large strawberries and between each make with the forcing-bag and the ribbed fancypipe a point of Chantilly cream.
  12. Sprinkle over some filleted pistachios.
  13. (See illustration, page 709.) Strawberries “ 4 la Singapour.’?
  14. — Macerate with sugar and kirsch 1 Ib.
  15. wood strawberries and 1/2 Ib.
  16. fresh ananas cut in small dice.
  17. Keep all in ice, prepare rice “a l’Impératrice ’’ which is arranged in a border mould.
  18. Demould on a well cold round dish and put over the strawberries and ananas in the middle, then with the macerating syrup mixed with purée of fresh apricots, recover all.