We give Monsieur Car&me’s own receipt for this favourite and
fashionable dish, not having ourselves had a good opportunity of
proving it ; but as it originated with him he is the best authority
for it. It may be varied in many ways, which the taste or ingenuity
of the reader will easily suggest. Boil forty fine sound Spanish
chestnuts quite tender in plenty of water, take off the husks, and
pound the chestnuts perfectly with a few spoonsful of syrup ; rub
them through a fine sieve, and mix them in a basin with a pint of
syrup made with a pound of sugar clarified, and highly-flavoured
with a pod of vanilla, a pint of rich cream, and the yolks of twelve
eggs ; thicken the mixture like a boiled custard ; when it is cold put
it into a freezing pot, adding a glass of maraschino, and make it set as
an iced cream ; then add an ounce of preserved citron cut in dice, two
ounces of currants, and as many fine raisins stoned and divided (all
of which should be soaked from the day before in some maraschino
with a little sugar) ; the whole thus mingled, add a plateful of
whipped cream, and the whites of three eggs✪ Nesselrode Pudding prepared as for Italian
meringue. When the pudding is perfectly frozen, mould it in a
pewter mould of the form of a pine-apple, and place it again in the
fee till wanted to serve. Preserved cherries may be substituted for
the raisins and currants.
Chestnuts, 40 ; syrup, 1 pint some spoonsful ; vanilla, 1 pod ;
cream, 1 pint; yolk of eggs, 12 ; maraschino, 1 glassful ; citron, 1 oz. ;
currants, 2 oz. ; raisins, 2 oz. ; whipped cream, 1 plateful ; whites of
eggs beaten to snow, 3.
Obs. — As Monsieur Careme directs the eggs for his Italian me-*
402
MODERN COOKERY.
jSHAP. xxm.
ringues to be prepared as follows, he probably intends that they
should be mixed with the syrup before they are added to the pudding.
Boil together half a pound of the finest sugar, and half a pint of
water, until they begin to be very thick ; then, with a wooden spoon,
work the sugar against the side of the pan till it whitens ; leave it to
cool a little, work it again, and then with a whisk mingle with it the
eggs whipped to a very firm froth, which ought to produce a prepa-
ration very white, smooth, and brilliant.
STEWED FIGS. (a VERY NICE COMPOTE.)
Put into an enamelled or a copper stewpan, four ounces of refined
sugar, the very thin rind of a large and fresh lemon, and a pint of
cold water. When the sugar is dissolved, add a pound of fine Turkey
figs, and place the stewpan on a trivet above a moderate fire, or upon
a stove, where they can heat and swell slowly, and be very gently
stewed. When they are quite tender, add to them two glassesful of
port wine✪ Stewed Figs, and the strained juice of the lemon; arrange them in a
glass dish, and serve them cold. From two hours to two and a half
of the gentlest stewing will generally be sufficient to render the figs
fit for table. Orange-juice and rind can be used for them at pleasure,
instead of the lemon ; two or three bitter almonds may be boiled in
the syrup to give it flavour, and any wine can be used for it whicn
may be preferred, but port is best.
This compote, may be served in the second course hot, in a rice-
border ; or cold for dessert.
CHAP. XXIV.]
PRESERVES.
493
CHAPTER XXIV.
frcscrtts.
GENERAL REMARKS ON THE USE AND VALUE OP PRESERVED
FRUIT.
Page 431 · 2 recipe records on this page
Presented as published in 1884. 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
A modernized reading is not available for this page yet. You are seeing the original text.
We give Monsieur Car&me’s own receipt for this favourite and
fashionable dish, not having ourselves had a good opportunity of
proving it ; but as it originated with him he is the best authority
for it. It may be varied in many ways, which the taste or ingenuity
of the reader will easily suggest. Boil forty fine sound Spanish
chestnuts quite tender in plenty of water, take off the husks, and
pound the chestnuts perfectly with a few spoonsful of syrup ; rub
them through a fine sieve, and mix them in a basin with a pint of
syrup made with a pound of sugar clarified, and highly-flavoured
with a pod of vanilla, a pint of rich cream, and the yolks of twelve
eggs ; thicken the mixture like a boiled custard ; when it is cold put
it into a freezing pot, adding a glass of maraschino, and make it set as
an iced cream ; then add an ounce of preserved citron cut in dice, two
ounces of currants, and as many fine raisins stoned and divided (all
of which should be soaked from the day before in some maraschino
with a little sugar) ; the whole thus mingled, add a plateful of
whipped cream, and the whites of three eggs prepared as for Italian
meringue. When the pudding is perfectly frozen, mould it in a
pewter mould of the form of a pine-apple, and place it again in the
fee till wanted to serve. Preserved cherries may be substituted for
the raisins and currants.
Chestnuts, 40 ; syrup, 1 pint some spoonsful ; vanilla, 1 pod ;
cream, 1 pint; yolk of eggs, 12 ; maraschino, 1 glassful ; citron, 1 oz. ;
currants, 2 oz. ; raisins, 2 oz. ; whipped cream, 1 plateful ; whites of
eggs beaten to snow, 3.
Obs. — As Monsieur Careme directs the eggs for his Italian me-*
402
MODERN COOKERY.
jSHAP. xxm.
ringues to be prepared as follows, he probably intends that they
should be mixed with the syrup before they are added to the pudding.
Boil together half a pound of the finest sugar, and half a pint of
water, until they begin to be very thick ; then, with a wooden spoon,
work the sugar against the side of the pan till it whitens ; leave it to
cool a little, work it again, and then with a whisk mingle with it the
eggs whipped to a very firm froth, which ought to produce a prepa-
ration very white, smooth, and brilliant.
STEWED FIGS. (a VERY NICE COMPOTE.)
Put into an enamelled or a copper stewpan, four ounces of refined
sugar, the very thin rind of a large and fresh lemon, and a pint of
cold water. When the sugar is dissolved, add a pound of fine Turkey
figs, and place the stewpan on a trivet above a moderate fire, or upon
a stove, where they can heat and swell slowly, and be very gently
stewed. When they are quite tender, add to them two glassesful of
port wine, and the strained juice of the lemon; arrange them in a
glass dish, and serve them cold. From two hours to two and a half
of the gentlest stewing will generally be sufficient to render the figs
fit for table. Orange-juice and rind can be used for them at pleasure,
instead of the lemon ; two or three bitter almonds may be boiled in
the syrup to give it flavour, and any wine can be used for it whicn
may be preferred, but port is best.
This compote, may be served in the second course hot, in a rice-
border ; or cold for dessert.
CHAP. XXIV.]
PRESERVES.
493
CHAPTER XXIV.
frcscrtts.
GENERAL REMARKS ON THE USE AND VALUE OP PRESERVED
FRUIT.