1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

338

The Lady Brooke Trifle.

—

Ingredieiits

Grated Pine Apple, Ratafia Biscuits, Double Cream, Noyeau, White Wine, Pistachio Nuts, Bonbons de Fruits, Sugar,

1 Tin. ilb. li Pints. 1 Glass. 2 Glasses.

1 oz. 1 Box at Is. As required. Empty the tin of grated pine apple into a circular trifle dish, strew sugar over. Lay ratafia biscuits on the top and moisten them by pouring wine over. Whip the cream flavoured with noyeau, and sweetened. As the froth rises

Continue to whip

and put it

on a sieve to drain.

lift

it oflf,

is a sufiicient quantity, then lay it over the

there

until

Decorate with the bonbons round the outer edge,

biscuits.

and blanched and chopped pistachio nuts.

Strew over the

If any of the box fruits are too large, halve or quarter Garnish the plateau with exotic flowers, and maiden-

whip.

them.

hair ferns.

The Erl King's Cup.

— Cream Sweetened, and Flavoured Vanilla, 1 Quart, Fresh Raspberries, 1 Pint. Ices, Pink, White, Yellow,

Ingredients

1 for each cup.

Put a silver ring, or piece of money in the bottom of each cup, cover with cream about ^ of the cup, or custard glass full, then a dessert spoonful of ripe rasps. Fill with an ice just before serving. On the handle of the cup are cards with the words neatly written or printed on,