where it can be kept until wanted for use. If the Cream
is preferred very thick, more eggs may be added.
(2) Mix in a stewpan 2 table-spoonfuls of dried flour with
the yolks of six eggs, beating- them with a wooden spoon ; when
well mixed, add 1 J pints of boiling Cream and a little salt.
Place the pan on the fire, and when the mixture begins to boil
take it off and beat it up again, putting it back on the fire for
twelve minutes or so. Next put Jib. of fresh butter into a
stewpan to clarify, and add it to the mixture in the other
stewpan ; turn the lot out into a basin to get cool. Take
some sugar (sufficient to sweeten), rub it well on the rind of a
lemon, put it into a basin, add loz. of macaroons, and stir into
the paste. If the paste be too thick, add another table-spoonful
of Cream; and if too thin, the yolks of two more eggs. It can
be flavoured in various ways, such as with coffee, orange,
vanilla, &c. Cream cheese mixed with this makes a very
nice tartlet : Line some small, well-buttered tartlet-moulds
with trimmings of puff paste, put 1 table-spoonful of the
Cream over, and a little piece of the paste cut into the shape
of a star in the middle, and bake in a sharp oven; dust with
finely-powdered sugar, using the salamander so as to glaze
the star, and serve.
(3) Put lqt. of milk into a saucepan with 2oz. of sugar,
and boil. Take 6oz. more sugar and 4-oz. of flour, and pass
this through a sieve into the boiling milk ; beat it up well, and
boil for five minutes longer. Add loz. of butter and five eggs
Sauces, Ace., referred to, see under their special heads.
474
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Cream — continued.
beat up again, cover over the saucepan, and cook at the side of
the fire for about ten minutes. When it is done, let it get
cold, adding any flavouring desired.
Plombiere Cream Ice. — Put into a stewpan 1J pints of
Cream or milk, 14oz. of caster sugar, 6oz. of ground almonds
and fifteen bitter ones (previously well pounded with 1 table-
spoonful of orange-flower water), 3oz. of apricot jam diluted
with 1 teacupful of water, and the yolks of eight eggs✪ Plombiere Cream Ice, and
place the pan on the fire, stirring the contents continually ;
when the mixture begins to get thick, take it off, stir for a
few minutes, and pass it through a fine sieve into a basin.
Pour the preparation into a freezer, twisting the pan with
a vigorous movement and sometimes working with a spatula
or knife. When the mixture is nearly stiff, add two whites
of Italian meringue and work well again, adding last of all
J pint of well-whipped Cream. It can either be turned out
into moulds, or served on a dish with a folded napkin or
ornamental dish-paper. Heap it up in layers with apricot
jam between, and surrounded at the base with some almond
cakes (see Fig. 573).
Page 564 · 1 recipe record 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
where it can be kept until wanted for use. If the Cream is preferred very thick, more eggs may be added.
(2) Mix in a stewpan 2 table-spoonfuls of dried flour with
the yolks of six eggs, beating- them with a wooden spoon ; when well mixed, add 1 J pints of boiling Cream and a little salt. Place the pan on the fire, and when the mixture begins to boil take it off and beat it up again, putting it back on the fire for twelve minutes or so. Next put Jib. of fresh butter into a stewpan to clarify, and add it to the mixture in the other stewpan ; turn the lot out into a basin to get cool. Take some sugar (sufficient to sweeten), rub it well on the rind of a lemon, put it into a basin, add loz. of macaroons, and stir into the paste. If the paste be too thick, add another table-spoonful of Cream; and if too thin, the yolks of two more eggs. It can be flavoured in various ways, such as with coffee, orange, vanilla, &c. Cream cheese mixed with this makes a very nice tartlet : Line some small, well-buttered tartlet-moulds
with trimmings of puff paste, put 1 table-spoonful of the Cream over, and a little piece of the paste cut into the shape of a star in the middle, and bake in a sharp oven; dust with finely-powdered sugar, using the salamander so as to glaze the star, and serve.
(3) Put lqt. of milk into a saucepan with 2oz. of sugar, and boil. Take 6oz. more sugar and 4-oz. of flour, and pass this through a sieve into the boiling milk ; beat it up well, and boil for five minutes longer. Add loz. of butter and five eggs
Sauces, Ace., referred to, see under their special heads.
Cream — continued.
beat up again, cover over the saucepan, and cook at the side of the fire for about ten minutes. When it is done, let it get cold, adding any flavouring desired.
Plombiere Cream Ice. — Put into a stewpan 1J pints of Cream or milk, 14oz. of caster sugar, 6oz. of ground almonds and fifteen bitter ones (previously well pounded with 1 tablespoonful of orange-flower water), 3oz. of apricot jam diluted with 1 teacupful of water, and the yolks of eight eggs, and place the pan on the fire, stirring the contents continually ; when the mixture begins to get thick, take it off, stir for a few minutes, and pass it through a fine sieve into a basin.
Pour the preparation into a freezer, twisting the pan with a vigorous movement and sometimes working with a spatula or knife. When the mixture is nearly stiff, add two whites of Italian meringue and work well again, adding last of all J pint of well-whipped Cream. It can either be turned out into moulds, or served on a dish with a folded napkin or ornamental dish-paper. Heap it up in layers with apricot jam between, and surrounded at the base with some almond cakes (see Fig. 573).
Records on this page
Plombiere Cream Ice