1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

342

blanc mange, sweetened and coloured with caramel. Colour 3 parts of the jelly with syrup of violets, just to a pale wood violet colour ; when the stars and the lion have set, pour in the violet jelly when cool (not cold,) and let it set, when nearly stiff insert several China cupids ; head downwards in the mould. Dip fruits in gelatine, roll it in gold leaf, and lay on the top of blue jelly ; then carefully run the rest of the jelly slightly coloured with saffron over, when set, remove from the mould and serve.

Apples a la Cordon Bleu, (Cordon Bleu Apples.)

— Rosy Cheeked Apples, Yellow and Green Apples,

Ingredients

6.

6.

As required.

Jellies and Blanc

Mange, Cochineal,

Cream,

J Pint.

Gelatine,

1 oz.

Cognac,

1 Glass.

Pistachio Nuts,

J oz.

Sugar, As required. With a silver or bone scoop, take out the pulp of the apples, after cutting them each in half. Be careful not to break the outer skin. Fill the skins with jellies of different colours, and blanc-manges, standing them in beds of rice, so that they may keep steady, and in an upright position When ready to dish sweeten the cream and pulp. till set.

Whip the cream when it

Soak the gelatine in the brandy.

dissolve the gelatine, and stir in, with the apple

is

stiff,

Colour red, and when becoming stiff,

pulp, to the cream.

pile up in the centre of a trifle dish. Arrange the half apples tier upon tier alternate red, yellow and green skins, forming the lower row round the whip, then reverse the fruit in the next row, showing the various coloured jellies