(3) Pour lqt. of light calf’s-foot stock into a saucepan, and add
1 teacupful of lemon-juice and 6oz. of sugar. Set the saucepan
on the side of the fire, and simmer gently for five minutes, skim-
ming frequently as any scum rises. Add a little soaked gela-
tine, and stir well until it is dissolved ; then put in the whites
and broken shells of six eggs to clarify it, and simmer for five
minutes longer. Pour the whole into a jelly-bag, and strain it
into a mould. When the bag has run dry, pour in 1 pint of
Champagne, and pack the mould in ice. Turn it out on to a
dish when set and firm, and serve.
Champagne Jelly in Glasses. -A charming mode of serving
is the following, by Dubois : Put fifteen leaves of gelatine in a
basin, cover them with cold water, and let them soften for half-
an-hour ; then drain the water off. Ascertain the consistence of
the gelatine, pour it into Champagne glasses, not letting the j
liquid come quite to the brim, put them in a bucket, surround
them with ice, cover the top, and let the jelly set. Pour a little
dissolved jelly in a basin, and whip it until it is white and
frothy ; then take up table-spoonfuls and put into each of the j
glasses when the other jelly is set. When the froth is cool,
wipe round the glasses, and serve.
Cliampag'ne Punch. — (1) Put 1 breakfast-cupful of sugar into
a saucepan with half the quantity of water, and boil to a syrup.
When ready, pour it into the freezer, add a bottle of Cham-
pagne, and work well until frozen. Add the whites of two eggs,
beaten up with crushed loaf sugar to the consistence of icing,
and work the freezer again. Turn it into glasses, and serve
very cold.
(2) Put into a vessel 1 pint of cold water and fib. of powdered i
sugar, and grate in the rind of one ripe medium-sized red j
orange, adding its juice and the juice of one-and-a-half medium-
sized lemons, and with the spatula beat well together for five
minutes. Strain it through a sieve into the freezer, add f pint
of Champagne, put on the lid, set it in an ice-tub, fill the freezer
all round with broken ice, mix slightly with rock-salt, and then
turn the handle on the cover as briskly as possible for three
minutes. Lift up the lid, and with a wooden spoon detach the
punch from all round the freezer, and the bottom as well ; then
recover it, and turn the handle sharply for three minutes more.
Uncover and detach the punch the same as before, being careful
that no ice or salt drops in. Put on the lid, and repeat the
same three times more. When ready, put it into some punch-
glasses, and send to the table.
Champagne Sauce. — (1) Place two cloves, six whole peppers,
one bay-leaf, and f table-spoonful of powdered sugar, in a
saucepan with a good glassful of Champagne. Place it on
the fire, and reduce for five minutes ; then moisten with
J pint of Spanish sauce, and cook for fifteen minutes
longer. Strain through a fine strainer, and serve.
(2) Mix thoroughly in a saucepan 1 table-spoonful each
of butter and flour ; set the pan on the fire, and stir con-
stantly until the mixture is dark brown, then pour into it '
i pint of boiling gravy (the liquor in which pieces of lean
meat have boiled until it is very rich). Pour in this
gravy gradually, and stir slowly and continually. Let it boil
up once, season well with pepper and salt, and strain. Add
1 teacupful of Champagne just before serving. ✪ Champagne Punch
Page 224 · 2 recipe records on this page
Presented as published in 1890. 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
(3) Pour lqt. of light calf’s-foot stock into a saucepan, and add 1 teacupful of lemon-juice and 6oz. of sugar. Set the saucepan on the side of the fire, and simmer gently for five minutes, skimming frequently as any scum rises. Add a little soaked gelatine, and stir well until it is dissolved ; then put in the whites and broken shells of six eggs to clarify it, and simmer for five minutes longer. Pour the whole into a jelly-bag, and strain it into a mould. When the bag has run dry, pour in 1 pint of Champagne, and pack the mould in ice. Turn it out on to a dish when set and firm, and serve.
Champagne Jelly in Glasses. -A charming mode of serving is the following, by Dubois : Put fifteen leaves of gelatine in a basin, cover them with cold water, and let them soften for halfan-hour ; then drain the water off. Ascertain the consistence of the gelatine, pour it into Champagne glasses, not letting the j liquid come quite to the brim, put them in a bucket, surround them with ice, cover the top, and let the jelly set. Pour a little dissolved jelly in a basin, and whip it until it is white and frothy ; then take up table-spoonfuls and put into each of the j glasses when the other jelly is set. When the froth is cool, wipe round the glasses, and serve.
Champagne Punch. — (1) Put 1 breakfast-cupful of sugar into a saucepan with half the quantity of water, and boil to a syrup. When ready, pour it into the freezer, add a bottle of Champagne, and work well until frozen. Add the whites of two eggs, beaten up with crushed loaf sugar to the consistence of icing, and work the freezer again. Turn it into glasses, and serve very cold.
(2) Put into a vessel 1 pint of cold water and fib. of powdered i sugar, and grate in the rind of one ripe medium-sized red j orange, adding its juice and the juice of one-and-a-half mediumsized lemons, and with the spatula beat well together for five minutes. Strain it through a sieve into the freezer, add f pint of Champagne, put on the lid, set it in an ice-tub, fill the freezer all round with broken ice, mix slightly with rock-salt, and then turn the handle on the cover as briskly as possible for three minutes. Lift up the lid, and with a wooden spoon detach the punch from all round the freezer, and the bottom as well ; then recover it, and turn the handle sharply for three minutes more. Uncover and detach the punch the same as before, being careful that no ice or salt drops in. Put on the lid, and repeat the same three times more. When ready, put it into some punchglasses, and send to the table.
Champagne Sauce. — (1) Place two cloves, six whole peppers, one bay-leaf, and f table-spoonful of powdered sugar, in a saucepan with a good glassful of Champagne. Place it on the fire, and reduce for five minutes ; then moisten with J pint of Spanish sauce, and cook for fifteen minutes longer. Strain through a fine strainer, and serve.
(2) Mix thoroughly in a saucepan 1 table-spoonful each of butter and flour ; set the pan on the fire, and stir constantly until the mixture is dark brown, then pour into it ' i pint of boiling gravy (the liquor in which pieces of lean meat have boiled until it is very rich). Pour in this gravy gradually, and stir slowly and continually. Let it boil up once, season well with pepper and salt, and strain. Add
1 teacupful of Champagne just before serving.
Records on this page
Champagne PunchChampagne Sauce