1695. Creme a l’ Imperatrice. — 1\ pint milk, ± pint cream,
3 oz. ground rice, 2 oz. caster sugar, \ oz. French leaf gelatine,
vanilla essence, glace cherries, angelica, pistachio nuts, and jelly
for garnish.
Boil the milk, stir in the ground rice, and cook gently for about
fifteen minutes. Soak the gelatine in a little milk or water, dissolve
it, and strain it into the rice ; stir in the sugar and half a teaspoonful
of vanilla essence ; let cool a little, then add a few glace cherries
(cut into small dice) and a tablespoonful of blanched, peeled, and
coarsely chopped pistachios. Whip the cream and stir gently into the
above. Have ready a fancy border or jelly-mould, masked with jelly
and decorated tastefully with glace cherries, pistachios, and angelica,
pour in the prepared mixture, and put the mould in a cool place to
set. To serve immerse the mould in tepid water, turn the contents
on a cold dish, decorate with coarsely chopped jelly and some fruit
compote.
1696. Creme de Mirabelles en Surprise. — 4 pint mira-
belle puree ( this is obtained by heating up a bottle of preserved
mirabelles and rubbing the fruit through a fine sieve), % pint cream ,
f oz. French leaf gelatine, 1 gill wine jelly, 1 tablespoonful mara-
schino, 1J oz. caster sugar, 1J wineglassful port icine, \ gill red
currant jelly, a few shredded almonds and glace cherries for
garnish.
Mask a bombe-mould with a thin layer of clear wine-jelly. Heat
the fruit pulp (puree) up slowly, add to it the sugar and the mara-
schino. Dissolve the gelatine in a little water, and strain into this.
Stir until it commences to cool, then stir in the cream, previously
whipped. Stand the prepared mould in a basin surrounded with
crushed ice, and pour in a little of the prepared puree. When set
place in a narrow glass tumbler, and pour some more cream round
ENTREMETS FBOIDS, ETC. ( COLD SWEETS, ETC.)
539
the same, so as to completely fill the mould. Allow this to set, then
pour a little warm water into the tumbler, so as to remove it from the
mould. Mix the remainder of wine-jelly with the red currant jelly,
and add the port wine. When nearly cold pour into the cavity of
the mould (made by removing the tumbler), sprinkle in some finely
shredded blanched peeled almonds and a few glace cherries cut into
slices ; place on the ice until thoroughly set, then unmould on to a,
silver entremet dish ; decorate with coarsely chopped red wine-jelly,
almond strips and glace cherries.
1697. Creme d la Monaco. — 4 pint apricot pulp ( well
reduced), 1 pint cream, f oz. gelatine, \ pint maraschino jelly (No,
1709), | pint milk, 10 drops almond essence, 4 oz. caster sugar,
^ lemon, glace cherries, almonds and maraschino biscuits for
garnish. ✪ Creme a l’ Imperatrice
Page 462 · 3 recipe records on this page
Presented as published in 1901. 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
1695. Crème à l'Impératrice. — 1\ pint milk, ± pint cream, 3 oz. ground rice, 2 oz. caster sugar, \ oz. French leaf gelatine, vanilla essence, glace cherries, angelica, pistachio nuts, and jelly for garnish.
Boil the milk, stir in the ground rice, and cook gently for about fifteen minutes. Soak the gelatine in a little milk or water, dissolve it, and strain it into the rice ; stir in the sugar and half a teaspoonful of vanilla essence ; let cool a little, then add a few glace cherries (cut into small dice) and a tablespoonful of blanched, peeled, and coarsely chopped pistachios. Whip the cream and stir gently into the above. Have ready a fancy border or jelly-mould, masked with jelly and decorated tastefully with glace cherries, pistachios, and angelica, pour in the prepared mixture, and put the mould in a cool place to set. To serve immerse the mould in tepid water, turn the contents on a cold dish, decorate with coarsely chopped jelly and some fruit compote.
1696. Crème de Mirabelles en Surprise. — 4 pint mirabelle puree ( this is obtained by heating up a bottle of preserved mirabelles and rubbing the fruit through a fine sieve), % pint cream , f oz. French leaf gelatine, 1 gill wine jelly, 1 tablespoonful maraschino, 1J oz. caster sugar, 1J wineglassful port wine, \ gill red currant jelly, a few shredded almonds and glace cherries for garnish.
Mask a bombe-mould with a thin layer of clear wine-jelly. Heat the fruit pulp (puree) up slowly, add to it the sugar and the maraschino. Dissolve the gelatine in a little water, and strain into this. Stir until it commences to cool, then stir in the cream, previously whipped. Stand the prepared mould in a basin surrounded with crushed ice, and pour in a little of the prepared puree. When set place in a narrow glass tumbler, and pour some more cream round
the same, so as to completely fill the mould. Allow this to set, then pour a little warm water into the tumbler, so as to remove it from the mould. Mix the remainder of wine-jelly with the red currant jelly, and add the port wine. When nearly cold pour into the cavity of the mould (made by removing the tumbler), sprinkle in some finely shredded blanched peeled almonds and a few glace cherries cut into slices ; place on the ice until thoroughly set, then unmould on to a, silver entremet dish ; decorate with coarsely chopped red wine-jelly, almond strips and glace cherries.
1697. Crème à la Monaco. — 4 pint apricot pulp ( well reduced), 1 pint cream, f oz. gelatine, \ pint maraschino jelly (No, 1709), | pint milk, 10 drops almond essence, 4 oz. caster sugar, ^ lemon, glace cherries, almonds and maraschino biscuits for garnish.
Records on this page
Creme a l’ ImperatriceCreme de Mirabelles en SurpriseCreme d la Monaco