ep round form with
thin neapolitan paste, fill it with the rice, put on a cover of the
same dough and bake 1 hour; when baked turn the timbale onto a dish,
pour over it a fruit sauce mixed with Madeira wine and send some in
a saucere to table with it.

220. +Pear Timbale.+-- Pare, quarter and stew 1 dozen Bartlet pears
with 1 bottle claret, 1 cup sugar, a small piece of cinnamon and 1/2
cup seedless raisins; when done pour them on a sieve to drain and
cool; line a buttered, deep round form or tin pan with about 1 inch
of biroche dough (see Biroche), fill with the pears, put on a cover
of the same dough and let it stand in a warm place for 1/2 hour; then
bake in a medium hot oven; when baked turn the timbale onto a round
dish, pour some of the pear syrup over and serve the rest in a
saucere with it.

221. +Timbale a la Sicilienne.+-- Butter a deep round form, line it
with neapolitan paste, cover the latter with buttered paper, fill
the form with dry peas and bake in a hot oven; when done and cold
remove peas and paper, take the timbale from the form, brush over
the inside and outside with peach or apricot marmalade and decorate
it around and on top with blanched half almonds and currants; take a
form 1 inch wider than the one above, place it into cracked ice and
pour in, to the depth of about 3/4 inch, some clear lemon jelly; as
soon as cold place timbale into the form and fill space between the
timbale and form with lukewarm lemon jelly; let it remain on ice
till needed; when ready to serve fill the timbale with peach,
pineapple or strawberry plombiere or any kind of frozen cream; dip
the form into warm water, dry quickly, turn it onto a round dish and
decorate with sugared orange quarters.

222. +Timbale of Mixed Fruit.+-- Take some preserved peaches,
pineapples, cherries and pears and put them on a sieve to drain;
then put them in a dish with 1/2 cup currants or apple jelly and 1
teaspoonful vanilla sugar; mix all together and fill it into a form
lined with biroche dough; cover with the same dough and finish same
as Pear Timbale.

223. +Chocolate Plombiere.+-- Dissolve 1/2 pound grated chocolate in 1/2
cup water, add the yolks of 8 eggs, 1 pint cream, 1 teaspoonful
vanilla extract, 6 tablespoonfuls sugar and stir this over the fire
till nearly boiling; strain through a hair sieve and when cold put
it in a freezer; finish the same as Orange Plombiere.

224. +Orange Plombiere.+-- Strain the juice of 6 oranges and