A guide to modern cookery

Pour it into moulds with buttered sides; set these to poach in the dazn-marie, and leave them to cool. Turn out, and coat with a purée of raw fruit, such as strawberries, red-currants, cherries, etc., reasonably sugared. 2650—JELLIES From the standpoint of their preparation, jellies are of two kinds: (1) wine- or liqueur-flavoured jellies ; (2) fruit jellies. But their base is the same in all cases, ze. gelatine dissolved in a certain quantity of water. The gelatine should be extracted from calf’s foot, by boiling the latter; but, although this is the best that can be obtained, the means of obtaining it are the most complicated. The gelatine bought ready-made may also be used in the quantities given below. 2651—CALF’S-FOOT JELLY Take some fine soaked and blanched calves’ feet, and set them‘ to cook in one and three-quarters pints of water apiece. Skim as thoroughly as possible; cover, and then cook very gently for seven hours. This done, strain the cooking-liquor and clear it of all grease; test its strength, after having cooled a little of it on ice; rectify it if necessary with sufficient filtered water, and once more test it by means of ice. Per quart of calf’s-foot jelly, add eight oz. of sugar, a mite of cinnamon, half the rind of an orange and lemon, and all their juice. For the clarification, proceed as directed hereafter. 2652—JELLY WITH A GELATINE BASE Dissolve one oz. of strong gelatine in a quart of water. Add one-half lb. of sugar, one-sixth oz. of coriander, and the zest and juice of half a lemon and of a whole orange; boil, and then let the preparation stand for ten minutes away from the fire. Whisk one and a half egg-whites in a very clean saucepan, together with a port wine-glassful of white wine, and pour the cleared syrup, little by little, over the egg-whites, whisking briskly the while. Set the saucepan on the fire, and continue whisking until the boil is reached; then move the utensil to a corner of the stove, and keep the jelly only just simmering for one-quarter of an hour. At the end of that time the clarification is completed; strain the jelly through a woollen bag, placed over a very clean bowl, and, if the jelly is turbid after the first time of straining, strain it again and again until it becomes quite clear. Let it almost cool before adding any flavour. The Flavouring.—Whether the jelly be prepared from calves’ feet or from gelatine, the above preparation is naught else than a cohered syrup, to which the addition of some flavour lends the character of a jelly. The complementary ingredients for jellies are liqueurs, good wines, and the juice of fruit ; and the quantity of water prescribed should be so reduced as to allow for the ultimate addition of the liquid flavouring. Thus, every jelly of which the flavour is a liqueur ought to be prepared with only nine-tenths of a quart of water; and the + remaining one-tenth of the measure is subsequently added in the form of Kirsch, Maraschino, Rum, or Anisette, etc. A jelly flavoured with a good wine, such as Champagne, Madeira, Sherry, Marsala, etc., should contain only seven-tenths of a quart of water and three-tenths of a quart of the selected wine. In the case of fruzt jellzes, the procedure differs in accordance with the kind of fruit used. For red-fruit jellies, prepared from strawberries, raspberries, red-currants, cherries, and cranberries, these fruits, which should be very ripe, are rubbed through a sieve, and combined with onetenth to three-tenths of a quart of water per lb., according as to whether the fruit be more or less juicy.