Pineapple, Carolina and with Rice with Cream

Peel a pineapple neatly; remove the core with a column tube and split it lengthwise in two. Cut one of these halves into very small thin bands, each one being an inch and a quarter long by half an inch wide, and cut the other half into even slices an eighth of an inch thick. Put the sliced pineapple into a vessel and cover it with a cold twenty-five degree syrup, and three hours later drain off this syrup to add to it a little sugar melted in a small quantity of water, and cook it again to thirty-two degrees. Let it get cold, then flavor with a little maraschino; pour it once more over the pineapple. Two hours after drain the small bands on a cloth and wipe them carefully. Butter twelve small timbale molds (No. 1, Fig. 137), cover the bottoms with a ring cut from angelica and place a candied cherry in the center; decorate the sides with the pineapple bands overlapping each other, and fill the timbales as far as the top with rice and cream (No. 160), flavored with vanilla and finished with a few egg-yolks. Keep these timbales in a bain-marie for thirty-five minutes. Place the even slices of pineapple to drain, wipe dry and cover with a light layer of apricot marmalade (No. 3675) flavored with kirsch. Dress the unmolded timbales in the center of a round dish and range the pineapple in slices around, one overlapping the other; bestrew with finely chopped pistachios and decorate with angelica lozenges and candied cherries. Set the dish in the oven for a few moments to heat the whole and serve with the syrup used to steep the pineapple, flavored with maraschino and then strained through a fine wire sieve into a sauce-boat.

Pineapple with Rice with Cream.—Have some rice with cream (No. 160) flavored with orange, dress it in the center of a dish and garnish around it with slices of pineapple a quarter of an inch thick, four inches in diameter and cut in four, having prepared them as follows: Place them in a copper basin and throw over them a thirty degree syrup and allow to infuse for an hour; drain. Pound the parings and mix them with the syrup in which the pineapples were infused; pass through a sieve and serve as a sauce.