The encyclopædia of practical cookery

(2) Put 2 breakfast-cupfuls of Rhenish wine into a saucepan with Jib. of loaf sugar and a stick of cinnamon, and place it over the fire. Beat well with an egg-whisk the yolks and whites of seven eggs. When the wine boils, take it off the fire, and remove the cinnamon. Add the wine by degrees, while very hot, to the beaten eggs, and continue to whisk rapidly till thick enough to be lifted on the point of a knife. Add a little orange-flower water and the strained juice of a lemon, pour the Cream on a dish, and garnish with sugar, small biscuits, or pieces of citron. (3) Dissolve loz. of isinglass in 1 pint of water, add the yolks of five eggs, with the juice and peel of two lemons, J pint of white wine, and Jib. of white sugar. Stir the mixture together, and boil gently till thick enough to put into the mould ; it is then ready for use. (4) Put loz. of isinglass in 1 pint of boiling water, stir till dissolved, and let it stand till cold. Beat the yolks of four eggs with J breakfast-cupful of caster sugar, then mix them with the dissolved isinglass, and add the grated peel and strained juice of three lemons, and J pint of white wine. Stir the mixture well, and boil it over a slow fire till it begins to thicken, then pour it into a well-oiled mould, and leave it till set. When ready to serve, turn the Cream out of the mould on to a glass or fancy dish. Rock Cream. — Mash 1 breakfast-cupful of well-boiled rice to a paste, mix with it the whites of twelve eggs beaten to a stiff froth with 6oz. of caster sugar, stir in 6 table-spoonfuls of rich fresh Cream and 20 drops of essence of almonds or extract of rose. Put it into a mould till quite cold and firm, turn it out on a glass dish, garnish with preserves, and serve with Cream or milk. Roman Cream. — Put 1 pint of milk into a saucepan with 5oz. of sugar, a small piece of cinnamon, and loz. of gelatine, and place it on the side of the fire ; let the gelatine dissolve, and then whisk it well. Take the yolks of six eggs, beat them up until they are light as for custard, and put them into the saucepan, but do not let the mixture boil. Strain through a fine sieve into a freezer, and when nearly cold whip to a froth, and add 1 teacupful of curaçoa or 1 wineglassful of wine. Turn the Cream out into glasses, and keep them on the ice until wanted. Rose Cream. — Sweeten lqt. of milk with caster sugar, and put it over the fire until boiling. Whisk the whites of six eggs to a stiff froth, drop the froth in small quantities into the milk, turn them over once or twice, then take out, and lay them on a fine hair sieve to drain. When all the white of egg has been thus used, beat the yolks of the six eggs, and stir them into the milk, adding more sugar if required. Stir the Cream at the edge of the fire until thick, but without letting it boil, or the eggs will curdle, then turn it into a basin, and stir it occasionally until half cold. Flavour the Cream with a few drops of rose-water and J wineglassful of brandy, turn if into a glass or fancy china dish, and arrange the poached whites of eggs on the top. Strew nonpareils thickly over, and serve.