The encyclopædia of practical cookery

Hot Coffee and Soda-water. —Have a Coffee-pot quite dry and clean, put in jib. of Coffee and joz. of chicory, pour on lqt of boiling water, and let it stand for ten minutes where it will keep quite hot, but do not let it boil ; add to this lqt. of sodawater, and sweeten with condensed milk and sugar. Marbled Coffee Shape. — Cut lqt. or so of blanc-mange into small pieces, and take about half of it and mix in a pan over the fire with 1 table-spoonful of Coffee extract. Rub the inside of a mould with a little oil, lean it sideways, put some of the white blanc-mange in it in patches, and then some of the brown, and so on alternately till the mould is quite full. Pack the mould in ice. When the contents are frozen, dip the mould in tepid water, wipe it well, and turn the cream out. By no means an easy dish to make, as, after setting in the mould, the whole must be warmed to melting, and without shaking the mould, packed again in ice. , . itL. Fig. 505. Coffee Walnut. Mousse au Cafe. -Put 4oz. of Coffee into a small saucepan, pour over a little more than 1 teacupful of water, add loz. of sugar, and boil. Stir in slowly the yolks of two eggs, let the mixture get cold, strain it, and add 2 breakfast-cupfuls of well- whipped cream. Pour the mixture into glasses, and serve. Parfait au Cafe (Parisian). — Put 6oz. of caster sugar in a saucepan with the yolks of six eggs and 1 pint of sweet cream, and mix well together for two minutes. Set the saucepan on the hot stove, stir gently and continually from the bottom, using a spatula, until about to boil. As this is difficult to determine on account of the briskness of the fire, the best way to tell when it is sufficiently done is to lift up the spatula and see whether the cream adheres thickly to it; if so, remove the saucepan from the fire, place it on the table, add 4oz. of freshly-roasted Coffee-beans, and stir again for one minute longer. Remove the spatula, cover the saucepan with a napkin, put on the lid, and infuse for one hour. Beat up 1 pint of sweet cream, and let it rest until needed. Place a freezer in a tub, fill it up all round with broken ice mixed with rock-salt, wipe the cover, and remove it. Strain the infused preparation through a fine sieve into the freezer, put on the cover, take hold of the handle, and turn the freezer briskly in opposite directions for five minutes ; then remove the cover, and with the spatula detach all the cream that adheres to the sides and bottom, re-cover and turn sharply as before ; remove the cover, detach the cream from the sides and bottom, replace the cover, and begin turning again in opposite directions for five minutes longer. The cream should then be thoroughly frozen. Drop the whipped cream into the freezer, very little at a time, meanwhile mixing it gently with the spatula. Have ready a threepint channeled mould, with a spoon fill it with the preparation, and put on the lid. Place some broken ice with rock-salt at the bottom of the pail, lay the mould over, fill’ up the pail with more ice and salt, and freeze for fully an hour. Remove the mould, dip it in lukewarm water, wipe away the ice and salt, lift up immediately, take off the cover, turn the cream on to a cold dish with a folded napkin, and serve. For details respecting Culinary Processes, Utensils, Sauces, Jsc., referred to, see under their special heads.