746. Eggs à la Neige-(like Snow.) Take the white of six eggs, which will be enough for an entremet; whip them till they get thick; have some milk boiling over the fire in a large stewpan; poach several spoonsful of the whites in it, and when done enough, drain and dish them; next make a sauce to pour over them in the following manner: take some of the milk in which you have poached your eggs, then put a little sugar, a little orange flower, and a little salt; mix the yolks of four eggs with the same, stir the whole on the fire till the milk is made thick, put it through a tammy, and mask the neiges with that sauce. 747. Italian Cream. Boil a pint of cream with half a pint of milk. When it boils, throw in the peel of an orange and of a lemon, to infuse with half a quarter of a pound of sugar and a small pinch of salt. When the cream is impregnated with the flavour of the fruit, mix and beat it with the yolks of eight eggs, and put it on the fire to acquire an equal thickness. As soon as it is thick enough, and the eggs done, put a little melted isinglass in it, strain it well through a tammy, and put some of it into a small mould, to try if it is thick enough to be turned over. If not, add a little more isinglass, and put the preparation into a mould on ice. When quite frozen, and you wish to send it up, dip a towel into hot water, and rub it all round the mould, to detach the cream, and turn it upside down on a dish. By this means the cream is brighter and the dish not soiled. If you whip the cream before you put it into the mould, it makes it more delicate and more mellow; but do not put the isinglass into the cream before the cream is nearly done. In concluding the article on creams, the reader may probably be surprised at the scarcity introduced. When it is considered, however, that the author has intentionally shortened this article by recommending variations of flavour with the same preparation, it will be found that the number of changes which may be made with the same receipt, on which they are all grounded, will equal if not exceed that of any publication expressly devoted to the subject. 748. Pine-Apple Cream. Infuse the rind of a pine-apple in boiling cream, and proceed as usual for other fruit creams. You must only use the rind, for the pulp of the pine-apple being acid, the cream would curdle. 749. Marbled Cream with Coffee. When you have prepared the cream as directed in marbled jellies, No. 782, have a little very brown caramel (barley sugar) ready; take about half the cream, and add to it a little caramel, that it may be of a darker colour than the other half, but it must be of the same substance with respect to isinglass; then take a mould rubbed lightly over inside with oil, which lean sideways, and put a little white cream into it; when that has acquired a good substance, throw in some of the brown cream, and so on alternately till the mould is quite full. Then cover the mould all over with ice. When you are ready to serve up, rub it with a towel dipped into hot water, the same as you do the Mosaique. (See Jellies, No. 776.) 750. Marbled Cream, White Vanilla, and Chocolate. Make both creams separately, as directed above. Try whether they are of the same substance, for if one should be thicker than the other, they would separate in the dish. Rub the mould lightly over with oil, give it a sloping direction, and pour a little vanilla cream into it; when that is frozen, turn the mould a little, and put in a little chocolate cream; let that freeze, and go on so alternately, till the mould is entirely full. Next cover the mould with ice. Use the same process for liberating the cream from the mould, as above. 751. Crême à la Chantilli-(Chantilli Cream.) Have about a pint and a half of very good thick cream put it into a cool place. When you want to garnish the pastry, &c., take a whip, as used in the kitchen, and whip the cream as quickly as possible. When sufficiently stiff, flavour it to your taste, and add very little sugar, as it will make the cream turn into water. This must be particularly attended to if you would have the chantilli look well, because, if sugar is added, it will dissolve in the cream, and spoil its appearance and flavour. Sugar may be added at table. 752. Crême Patissiére-(Pastry Cream.) Put into a stewpan the yolks of six fresh eggs, two spoonsful of fine dry flour, and mix them well with a wooden spoon; dilute this with a pint and a half of boiling cream, and a pinch of salt; turn this over the fire to do the paste. When it begins to boil, take it off the fire to mix it well; then put it on again for about twelve minutes. Melt a quarter of a pound of very fresh butter in a stewpan, and when properly clarified, add it to the paste, and put the whole into a basin to cool. Next rasp on a bit of sugar the peel of a lemon, (put sugar according to your taste), and add to it an ounce of bitter macaroons; if the paste is too thick, add a spoonful of cream; if too thin, the yolks of two eggs. This cream must take various flavours, as vanilla, orange, coffee, chocolate, &c. &c., but it is always the same cream. When you wish to make a very fine tartlet, mix with this cream some fromage à la crême, (cream cheese.) Put some trimmings of puff-paste into buttered tartlet moulds, a spoonful of the cream over the paste, and a little star of paste over the middle: bake them in a pretty sharp oven. Glaze with fine sugar, and use the salamander, that the star may be well glazed. This sort of cream is used only for tarts, tartlets, and darioles or custards. 753. Crême Paitissière-(Custard.) 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 acquires the taste 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, and rub through with a wooden spoon. When entirely strained, put it into a pan to serve when wanted. If you wish your cream to be very thick, you must put more eggs to it. This crême is termed by the generality of ladies in this country, custard. The custard will, however, be found under the head of creams and jellies. 754. Frangipan. Throw four spoonsful of flour into a stewpan, 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 stewpan. 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 a frangipan, and try whether it tastes well. This you may use for tarts, tartlets, cakes in custard, &c., &c. (See Pastry.) Observe that sugar must predominate in all sweet entremets; but they must not be too sweet. 755. Cabinet, or Chancellor's Pudding. Boil a pint of cream, in which put to infuse a little lemon peel, and a little salt. Pour the cream while boiling over a pound of biscuits, à la cuillière, and let them soak. Next add the yolks of eight eggs. Then beat the whites of six eggs only: some persons add a little brandy, but that the Author disapproves of. Butter a mould, and decorate it with preserved cherries. When you send up the first course, pour the above preparation into a mould, and put it in the hot-water bath (see Note to No. 44). Observe, that if the mould is large, you must use more eggs. Make a sauce as for the à la neige (No. 746), into which squeeze the juice of a lemon; or make a sauce with arrow-root as follows: dilute a spoonful of arrow-root with white wine and sugar, and lay it on the fire to boil; keep it liquid enough to mask the mould, and let the dried cherries that are round be full in sight. eggs N. B.--This pudding can be made of remnants of Savoy biscuits, or the crumb of a penny loaf. 756. Pudding à la Bourgeoise—(Citizen's Butter a mould all over the inside, then stick symmetrically some dried cherries all round the inside, cut some slices of bread and butter, and spread some black currants over, then put them one over the other in the mould, till you have filled it, then have in a stewpan some milk which has been boiled beforehand, into which infuse some lemon peel, add a little sugar, and a little salt, mix with this five or six eggs, and taste if the sugar predominates. Put this quite cold into the mould, and put this mould into a stewpan in the hot-water-bath for one hour. When done, try all round if the pudding will come out easily. Turn it round on the dish, and serve with the arrow-root sauce over. 757. Tapioca gratined. Put two ounces of very clean tapioca, with a quart of hot milk, a small bit of sugar, a very little salt, and one leaf of almond laurel; let this boil gently over a slow fire; when the tapioca is done, put it into a silver stewpan, and set it on a pretty sharp stove fire to gratin; let |