When a few minutes have elapsed after the test for the large-
thread state, dip the end of the first finger, first into cold
water, then into the sugar, and plunge it again immediately
into the bowl of cold water, which should be ready at hand.
The sugar taken from the finger forms a kind of soft ball, and
it is this state which is called the small ball.
When, upon repeating the procedure, the sugar removed
from the finger rolls into a firmer ball, the large-ball stage is
reached.
After the cooking has continued for a few seconds longer,
the sugar lying on the finger peels off in the form of a thin,
flexible film, which sticks to the teeth. This is the small-crack
stage. Tests should then be made in quick succession, until
ENTREMETS 691
6 9
the film taken from the end of the finger breaks ‘‘clean’”’ in
the teeth, like glass. This is the large-crack state, the last of
the cooking stages, and as soon as it has been reached the
utensil should be taken off the fire, lest a few seconds more
turn the sugar to caramel.
To prevent the granulating of the sugar, a few drops of
lemon juice may be added to it; or, better still, a tablespoonful
of glucose per Ib.
2345—GLACE A L’ANCIENNE
Put the required amount of icing sugar in a small saucepan,
the quantity used being in proportion to the object to be glazed.
If it be flavoured with vanilla, orange, or lemon, dilute it
with a little water, keeping it somewhat stiff; add some vanilla-
flavoured sugar or grated orange-rind, and stir it up well for
a few minutes. Then make it lukewarm, so that it may run
easily and dry quickly, and pour it over the object to be treated.
For the above-mentioned flavours, an infusion of vanilla
or orange-rind may be prepared, and this may serve in diluting
the glaze. The flavours may also be used in the form of
essences, provided it be remembered that they are usually very
strong thus, and must be used with caution.
If liqueur glazes are in question, such as Kirsch, Rum,
Anisette, or Marasquin, &c., the glaze is diluted with the liqueur✪ Glace a l'Ancienne
and made lukewarm as directed above.
2346—GLACE AU FONDANT
Preparation of the ‘‘ Fondant.’’—Put some loaf sugar into
a small saucepan, the quantity being in accordance with the
amount of ‘‘ Fondant ’’ required.
Moisten with just enough water to melt the sugar✪ Glace au Fondant, and set
to cook as directed under ‘‘ The Cooking of Sugar.”’
Stop the cooking precisely at 230° I’. between the large-
thread stage and the small-ball stage, and pour the sugar on a
moderately-oiled marble slab. Let it half cool for a few
minutes; then, with a spatula, move it about well in all direc-
tions, taking care that no portion of the sugar on the marble
is left untouched by the spatula, for any such portion would
harden and form lumps in the Fondant.
After ten to fifteen minutes’ work with the spatula, the sugar
should have become a white, slightly granulated paste. Heap
the latter together, and scrape the marble slab with the blade
of a strong knife. Carefully knead this paste (No. 2357) with
the palm of the hand until it is very thin and smooth, whereupon
the Fondant is ready for use.
Woven
692 GUIDE TO MODERN COOKERY
It need now only be heaped in a receptacle, covered with a
damp cloth, and kept somewhat dry.
To Glaze with ‘‘ Fondant.’’—Put the required amount of it
into a saucepan; work it over a slow fire for a while, in order
to soften it, and moisten it, little by little, with water when
a dry flavour or an essence is used, or, otherwise, with the
selected liqueur
Warm slightly in order to make the glaze very liquid and
to ensure its speedy drying, and pour it, at one tilt, over the
object to be glazed.
With the help of some colour, the glaze is generally given
the tint of the fruit which flavours it.
2346a—SUCRE EN GLACE (Icing Sugar)
Page 395 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When a few minutes have elapsed after the test for the largethread state, dip the end of the first finger, first into cold water, then into the sugar, and plunge it again immediately into the bowl of cold water, which should be ready at hand. The sugar taken from the finger forms a kind of soft ball, and it is this state which is called the small ball.
When, upon repeating the procedure, the sugar removed from the finger rolls into a firmer ball, the large-ball stage is reached.
After the cooking has continued for a few seconds longer, the sugar lying on the finger peels off in the form of a thin, flexible film, which sticks to the teeth. This is the small-crack stage. Tests should then be made in quick succession, until
6 9
the film taken from the end of the finger breaks "clean" in the teeth, like glass. This is the large-crack state, the last of the cooking stages, and as soon as it has been reached the utensil should be taken off the fire, lest a few seconds more turn the sugar to caramel.
To prevent the granulating of the sugar, a few drops of lemon juice may be added to it; or, better still, a tablespoonful of glucose per Ib.
2345—GLACE A L’ANCIENNE
Put the required amount of icing sugar in a small saucepan, the quantity used being in proportion to the object to be glazed.
If it be flavoured with vanilla, orange, or lemon, dilute it with a little water, keeping it somewhat stiff; add some vanilla-flavoured sugar or grated orange-rind, and stir it up well for a few minutes. Then make it lukewarm, so that it may run easily and dry quickly, and pour it over the object to be treated.
For the above-mentioned flavours, an infusion of vanilla or orange-rind may be prepared, and this may serve in diluting the glaze. The flavours may also be used in the form of essences, provided it be remembered that they are usually very strong thus, and must be used with caution.
If liqueur glazes are in question, such as Kirsch, Rum, Anisette, or Marasquin, &c., the glaze is diluted with the liqueur and made lukewarm as directed above.
2346—GLACE AU FONDANT
Preparation of the ‘‘ Fondant.’’—Put some loaf sugar into a small saucepan, the quantity being in accordance with the amount of ‘‘ Fondant ’’ required.
Moisten with just enough water to melt the sugar, and set to cook as directed under ‘‘ The Cooking of Sugar.”’
Stop the cooking precisely at 230° I’. between the largethread stage and the small-ball stage, and pour the sugar on a moderately-oiled marble slab. Let it half cool for a few minutes; then, with a spatula, move it about well in all directions, taking care that no portion of the sugar on the marble is left untouched by the spatula, for any such portion would harden and form lumps in the Fondant.
After ten to fifteen minutes’ work with the spatula, the sugar should have become a white, slightly granulated paste. Heap the latter together, and scrape the marble slab with the blade of a strong knife. Carefully knead this paste (No. 2357) with the palm of the hand until it is very thin and smooth, whereupon the Fondant is ready for use.
Woven
It need now only be heaped in a receptacle, covered with a damp cloth, and kept somewhat dry.
To Glaze with ‘‘ Fondant.’’—Put the required amount of it into a saucepan; work it over a slow fire for a while, in order to soften it, and moisten it, little by little, with water when a dry flavour or an essence is used, or, otherwise, with the selected liqueur
Warm slightly in order to make the glaze very liquid and to ensure its speedy drying, and pour it, at one tilt, over the object to be glazed.
With the help of some colour, the glaze is generally given the tint of the fruit which flavours it.
2346a—SUCRE EN GLACE (Icing Sugar)
Records on this page
Glace a l'AncienneGlace au Fondant