Boats, Printanier

Line a dozen boat-shaped tartlet molds with fine foundation paste (No. 135); cook them white, unmold and leave till cold, then cover the insides with apricot marmalade (No. 3675). Strain through a fine sieve the pulp of four or five sound oranges, mix in with their juice two or three spoonfuls of strawberry pulp, and two or three gills of thick syrup flavored with orange peel (No. 3165) and a little isinglass added. Stir the preparation on ice, work it well to a cream, and then mix in at once about half a pound of small, very fresh-picked strawberries; roll them well in with the above, then take some up with a spoon and fill the small boats, having them well-rounded on top; smoth this into a dome and cover with a layer of freshly made apricot marmalade (No. 3675); let this dry in the air for ten minutes, then decorate the summits quickly with a few spoonfuls of whipped cream pushed through a cornet, having it well drained and only slightly sweetened.