Page:The dainty sweet book, from the International cooking library (1903).djvu/50

WORLD FAMOUS CHEFS

SHERBET PARFAIT D'AMOUR

Prepare one quart of water, twelve ounces of sugar and six lemons; make sugar and water into a syrup, let infuse with the grated rind of six lemons, add the juice of the lemons and strain. Beat the white of two eggs and pour into syrup while warm, adding a teaspoonful of vanilla flavoring extract and freeze. Add while freezing, a wine glass of orange juice and half a wine glass of strawberry juice and just before serving pour into it half a wine glass of rum and a tablespoon of kirschwasser. Serve in Sherbet glasses.

BAVAROISE EN BELLEVUE

Line the mold with clear wine jelly; decorate the bottom with a star or any other fancy design of Angelica and cherries. Fasten the fruit to the sides by dipping in some jelly. When the lining is set fill with the following Bavarian cream:

Half a pint of plain cream; half a pint of double cream; the yolk of five eggs; four ounces sugar, one ounce of leaf gelatine and vanilla flavor.

Soak the gelatine in a little cold water; beat the double cream firm and let drain on a sieve. Put the yolks, sugar and plain cream on the fire, stir until it thickens but do not let boil. Take off, stir in the gelatine; strain and add the flavor. Stir on ice until it begins to set then mix with the whipped cream. Fill into the cold form and set on ice until wanted.

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