Savoury Jelly for Turkey. — Strain lqt. of the broth in
which a galantine of turkey has been cooked into a saucepan,
thoroughly skim off all the fat, add loz. of soaked gelatine,
and boil for five minutes. Put into another saucepan the
whites of two eggs, adding the shells as well, squeeze in the
juice of half a lemon, adding wineglassful of Madeira wine,
and a small piece of ice, the size of an egg✪ Savoury Jelly for Turkey, finely crushed.
Beat all sharply together with a whisk. Place the broth on
the table at hand near the eggs, &c., and with a soup-ladle in
the left hand, and a whisk in the right, add a ladleful of broth,
little by little, to the eggs, carefully and sharply stirring
until all the broth has been added. Place on a very moderate
fire, and let it gently come to the boil. Immediately strain
through a flannel bag or a napkin into a clean bowl, and let
it cool ; it will then be ready for use.
Sparkling Sweet Jelly. — Put l|oz. of gelatine in I tea-
cupful of water and let it soak for half-an-hour, then put it
in a saucepan with lqt. of water, 8oz. of sugar, the rind and
juice of two small lemons, and the whites and shells of two
eggs✪ Sparkling Sweet Jelly, taking care that the shells are quite clean. Set it over
a clear fire, and whisk till boiling, then let it simmer gently
for half-an-hour, and strain the Jelly two or three times through
a Jelly-bag. When all has passed through, divide it in two
small basins or cups, flavour with extracts, colour with cochineal,
and three-parts fill some wineglasses with one lot. Stand the
glasses in a cool place for the Jelly to set ; beat the remainder
in a bowl, mix with it the beaten white of egg, fill the glasses
with the frothed Jelly, and leave them till quite cold before
serving.
Fig. 988. Sweet Crystal Jellies.
Sweet Crystal Jellies. — Put loz. of isinglass in a sauce-
pan with the rind of one lemon, and 1 pint of water ; when
it boils, stir in lib. of loaf sugar and i pint of light wine.
When the isinglass is thoroughly dissolved, strain through a
For details respecting Culinary Processes, Utensils,
Jellies — continued.
Jelly-bag and let it stand till cold. Squeeze the juice of two
lemons in a cup, keeping back the pips. Grate the rind of
one lemon✪ Sweet Crystal Jellies in the juice, and let it remain for a short time.
Strain the juice into the Jelly, whisk it till it begins to
stiffen, then turn it into Jelly-moulds, and let them set.
When ready to serve, turn the Jellies on a glass dish. See
Pig. 988.
Sweet Jelly ft la Earl of Fife. — Put 1| pints of lemon
Jelly into a basin, and slightly warm it. Put about 3 table-
spoonfuls of it into another basin, and add three leaves of
beaten gold and the same amount of silver✪ Sweet Jelly a la Earl of Fife, working them
in only just sufficient to break the leaves without frothing
the Jelly more than possible. Put it into the basin with
the plain lemon Jelly, stirring it in very gently with the basin
placed on the ice, and as soon as it begins to set pour it
into a fluted cylinder-mould, pack it in ice, and let it remain
until quite firm. Turn the Jelly out on to a dish, fill the
cavity with whipped cream mixed with shred pistachio-
kernels, and serve.
Page 162 · 4 recipe records on this page
Presented as published in 1892. 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
Savoury Jelly for Turkey. — Strain lqt. of the broth in which a galantine of turkey has been cooked into a saucepan, thoroughly skim off all the fat, add loz. of soaked gelatine, and boil for five minutes. Put into another saucepan the whites of two eggs, adding the shells as well, squeeze in the juice of half a lemon, adding wineglassful of Madeira wine, and a small piece of ice, the size of an egg, finely crushed. Beat all sharply together with a whisk. Place the broth on the table at hand near the eggs, &c., and with a soup-ladle in the left hand, and a whisk in the right, add a ladleful of broth, little by little, to the eggs, carefully and sharply stirring until all the broth has been added. Place on a very moderate fire, and let it gently come to the boil. Immediately strain through a flannel bag or a napkin into a clean bowl, and let it cool ; it will then be ready for use.
Sparkling Sweet Jelly. — Put l|oz. of gelatine in I teacupful of water and let it soak for half-an-hour, then put it in a saucepan with lqt. of water, 8oz. of sugar, the rind and juice of two small lemons, and the whites and shells of two eggs, taking care that the shells are quite clean. Set it over a clear fire, and whisk till boiling, then let it simmer gently for half-an-hour, and strain the Jelly two or three times through a Jelly-bag. When all has passed through, divide it in two small basins or cups, flavour with extracts, colour with cochineal, and three-parts fill some wineglasses with one lot. Stand the glasses in a cool place for the Jelly to set ; beat the remainder in a bowl, mix with it the beaten white of egg, fill the glasses with the frothed Jelly, and leave them till quite cold before serving.
Fig. 988. Sweet Crystal Jellies.
Sweet Crystal Jellies. — Put loz. of isinglass in a saucepan with the rind of one lemon, and 1 pint of water ; when it boils, stir in lib. of loaf sugar and i pint of light wine. When the isinglass is thoroughly dissolved, strain through a
For details respecting Culinary Processes, Utensils,
Jellies — continued.
Jelly-bag and let it stand till cold. Squeeze the juice of two lemons in a cup, keeping back the pips. Grate the rind of one lemon in the juice, and let it remain for a short time. Strain the juice into the Jelly, whisk it till it begins to stiffen, then turn it into Jelly-moulds, and let them set. When ready to serve, turn the Jellies on a glass dish. See Pig. 988.
Sweet Jelly ft la Earl of Fife. — Put 1| pints of lemon Jelly into a basin, and slightly warm it. Put about 3 tablespoonfuls of it into another basin, and add three leaves of beaten gold and the same amount of silver, working them in only just sufficient to break the leaves without frothing the Jelly more than possible. Put it into the basin with the plain lemon Jelly, stirring it in very gently with the basin placed on the ice, and as soon as it begins to set pour it into a fluted cylinder-mould, pack it in ice, and let it remain until quite firm. Turn the Jelly out on to a dish, fill the cavity with whipped cream mixed with shred pistachiokernels, and serve.
Records on this page
Savoury Jelly for TurkeySparkling Sweet JellySweet Crystal JelliesSweet Jelly a la Earl of Fife