1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAITRANT COOKERY.

32 1

Gateau des Cerise.

(Cherry Gateau.)

— Red Cherries, White Heart Cherries, Bitter Almonds,

ingredients

lib.

ilb. 6 Blanched, ilb. 2 Thin Rings.

Sugar,

Angelica,

Gelatine,

1 oz.

Water,

i Pint.

Draw out the stones of the red cherries, and crack one

half. Put the cherries, cracked stones, sugar, and J pint of Set it in a pan of water, and cook the cherries till they will make a puree, and the kernels water into a stewing jar.

— than pass through a sieve.

Soak the gelatine in

are soft

made put

and when the puree is

the other J pint of water ;

it over the fire, melt it, and use some of it to fix the decora- tions of the mould which may stand in cold water, or on ice, if the weather be hot. Blanch the almonds by pouring boiling water over them, and slipping them out of the brown Lift them out with a skewer, and put them in position at the bottom of the mould ; so also with the rings of angelica. Stew the white heart skin Dip them in the glaze.

cherries gently that whilst tender they

not burst or

will

— Dip them also in the gelatine, and fix in the mould.

break.

Then stir the rest of the gelatine to the cherry gateau.

Stir

till nearly on the point of setting, and then pour into the mould. Serve when cold, with whipped cream, or Devon- shire clotted cream.