Biscuits, Frascati

Break twelve eggs, putting the yolks in one vessel and the whites in another; add to the yolks three-quarters of a pound of powdered sugar and a quarter of a pound of vanilla sugar and beat well with a whip to obtain a very light and frothy preparation. Then add to it six ounces of flour and six ounces of fecula sifted together, and afterward the stiffly beaten egg-whites; stir the preparation until perfect. Butter and flour a plain cylindrical mold (Fig. 150); fill it two-thirds full with the preparation and cook it in a slack oven. As soon as done unmold and let get cold. When cold, cut it up in transversal slices a quarter of an inch thick and cover each slice with a layer of fine vanilla cream (No. 42); dredge the surfaces with a finely chopped salpicon of pineapple and pistachios. Reconstruct the biscuit to its original shape, cover it with a layer of apricot marmalade (No. 3675) and bestrew the sides with chopped pistachios. Now place it on a dish; decorate the top with a rosette of fine candied pink and white pears cut in four and intermingle them with lozenges of angelica; brush these fruits over with a very thick syrup and surround the base with a row of apples cooked in butter, having small sticks of angelica placed between each. Fill the hollow center of the biscuit with cream rice flavored with vanilla (No. 160) and keep the biscuit warm for twenty minutes, serving it with a flavored English cream sauce.

English Cream Sauce Flavored with Vanilla.—Place in a vessel eight egg yolks, half a pound of sugar and one ounce of starch; beat up a moment to have the mixture smooth. Stand a quart of milk on the fire in a saucepan with a split vanilla bean added to it and let boil; as soon as this occurs pour it gently over the eggs and stir all well together. Pour it all back into the saucepan, place it again on the fire and thicken the sauce without permitting it to boil, stirring continuously with a spatula, then strain through a fine sieve. The vanilla can be replaced by liquors added at the last moment.