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Bordure de Poires à la Reine

(Border of Fears.) Ingredients.

Two pounds of small Stewing Pears.

One pound of loaf Sugar.

One piece of whole Cinnamon.

A piece of Genoese Cake or three Sponge Cakes.

Two whole Eggs and one Yolk.

Two ounces of castor Sugar.

Rind of half a Lemon.

A few drops of Cochineal.

A gill and a half of Milk.

Peel and core the pears; put them in a stewpan with one quart of water, the loaf sugar, cinnamon, and cochineal; let this boil up, skim it, and allow it to simmer until the pears are tender. This will take about half an hour. Take out the fruit, reduce the syrup to the proper consistency, put the pears in the syrup again, and keep warm.

Butter a border-mould with clarified butter; line the bottom with a piece of buttered paper.

Beat up the eggs in a basin; add the castor sugar, milk, lemon rind (finely chopped), and a few drops of cochineal to give the custard a pink colour.

Cut the cake in slices, place it in the mould, fill it up with the custard, stand the mould in a baking tin half filled with boiling water, cover with buttered paper, and bake in the oven for forty minutes. Turn it out on to a hot dish; remove the paper; arrange the pears in a row on the border; strain the syrup, pour it over the pears, and serve.