Soak the rest of the crumb in brandy or Maraschino and mix
it with quarter of a pint of whipped cream and bits of pineapple
cut into small dice; fill the cake with this; pile it up high in
the centre and decorate the top with the brown top cut into fancy
shapes.
No. 218. Riso all'Imperatrice
Ingredients: Rice, sugar, milk, ice, preserved fruits, blanc-
mange, Maraschino, cream.
Boil two dessert-spoonsful of rice and one of sugar in milk. When
sufficiently boiled, drain the rice and let it get cold. In the
meantime place a mould on ice, and decorate it with slices of
preserved fruit, and fix them to the mould with just enough nearly
cold dissolved isinglass to keep them in place. Also put half a
pint of blanc-mange on the ice, and stir it till it is the right
consistency, gradually add the boiled rice, half a glass of
Maraschino, some bits of pineapple cut in dice, and last of all
half a pint of whipped cream. Fill the mould with this, and when
it is sufficiently cold, turn it out and serve with a garnish of
glace fruits or a few brandy cherries.
Pages:
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254