1738. Charlotte Basse aux Pist aches. — Decorate the
bottom of a plain charlotte mould with wine-jelly and pistachio nuts,
trim enough finger- biscuits to go round the sides of the mould, and
mask each with smooth chocolate icing (made of dissolved chocolate,
white of eggs — icing sugar). When set and dry range them neatly,
glaced side towards the tin, round the inside of the mould. See that
they fit closely. Prepare a cream by pounding one ounce of blanched
and peeled pistachio nuts. Boil this in a gill of milk, dissolve half
an ounce of gelatine and strain into the milk, add a dessertspoonful
of caster sugar, and flavour with vanilla cream or vanilla sugar.
Whip up half a pint of double cream✪ Charlotte Basse aux Pistaches and mix carefully with the above
(see that the milk has sufficiently cooled before the cream is added).
Pour this carefully into the prepared mould, so as not to disturb the
biscuits. Allow it to set on the ice or any cool place, then turn out
on a cold dish, garnish with chopped wine-jelly and serve.
1739. Peches a la Pompadour. — Make a custard with one
pint milk, three ounces vanilla sugar, three whole and three yolks of
eggs, and cook (steam) it in a buttered charlotte mould. When
cooked allow the cream to cool, and then unmould it on to a round
dish. Build round it some biscuits dipped or soaked in kirsch and
apricot marmalade. Immerse the peaches (cooked) in a good syrup
flavoured with vanilla, and fix the fruit on top of the biscuits.
Decorate with some crystallised fruits, and serve with a strawberry
sauce or a kirsch creme.
1740. CEufs en Surprise. — Choose ten to twelve halves of
cooked apricots, large size, drain them well, and place them on a well-
tinned baking-sheet. Whisk some lemon -jelly on the ice till frothy ;
when about to set cover each apricot with this, adding as many
layers as are necessary. This is to resemble the whites of eggs. Allow
to set on the ice. Cook some semolina or florador in milk, flavour
with sugar and vanilla, fill up a border-mould, and let cool. Unmould
ENTREMETS FBOIDS. ETC. (COLD SWEETS, ETC.)
551
the border on a cold dish, dress the prepared apricots on top, sauce
over with a thick syrup✪ CEufs en Surprise, and serve.
1741. Mattes aux Amandes (Dates Stuffed with Almond
Paste). — Pound four to six ounces of peeled almonds with a few
pistachio nuts in a mortar. Add sufficient syrup to form a stiff but
smooth paste. Roll this out on a sugared board and cut into oblongs,
the size of dates. Stone a number of dates✪ Mattes aux Amandes and fill with almond
paste. When this is done dip each prepared date into sugar boiled
to the crack, i.e. 285 degrees on Senn’s saccharometer. Serve as
dessert.
Green almonds or French plums may be treated in the same
way.
1742. Marrons au Moka (Chestnuts with Coffee Cream). —
3 dozen large chestnuts (Spanish), 4 oz. sugar, | pint black coffee,
1 gill double cream, 3 egg-yolks, 1 inch vanilla-pod✪ Marrons au Moka.
Page 473 · 4 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
1738. Charlotte Basse aux Pist aches. — Decorate the bottom of a plain charlotte mould with wine-jelly and pistachio nuts, trim enough finger- biscuits to go round the sides of the mould, and mask each with smooth chocolate icing (made of dissolved chocolate, white of eggs — icing sugar). When set and dry range them neatly, glaced side towards the tin, round the inside of the mould. See that they fit closely. Prepare a cream by pounding one ounce of blanched and peeled pistachio nuts. Boil this in a gill of milk, dissolve half an ounce of gelatine and strain into the milk, add a dessertspoonful of caster sugar, and flavour with vanilla cream or vanilla sugar. Whip up half a pint of double cream and mix carefully with the above (see that the milk has sufficiently cooled before the cream is added). Pour this carefully into the prepared mould, so as not to disturb the biscuits. Allow it to set on the ice or any cool place, then turn out on a cold dish, garnish with chopped wine-jelly and serve.
1739. Pêches à la Pompadour. — Make a custard with one pint milk, three ounces vanilla sugar, three whole and three yolks of eggs, and cook (steam) it in a buttered charlotte mould. When cooked allow the cream to cool, and then unmould it on to a round dish. Build round it some biscuits dipped or soaked in kirsch and apricot marmalade. Immerse the peaches (cooked) in a good syrup flavoured with vanilla, and fix the fruit on top of the biscuits. Decorate with some crystallised fruits, and serve with a strawberry sauce or a kirsch creme.
1740. Œufs en Surprise. — Choose ten to twelve halves of cooked apricots, large size, drain them well, and place them on a welltinned baking-sheet. Whisk some lemon-jelly on the ice till frothy ; when about to set cover each apricot with this, adding as many layers as are necessary. This is to resemble the whites of eggs. Allow to set on the ice. Cook some semolina or farina dola in milk, flavour with sugar and vanilla, fill up a border-mould, and let cool. Unmould
the border on a cold dish, dress the prepared apricots on top, sauce over with a thick syrup, and serve.
1741. Dattes aux Amandes (Dates Stuffed with Almond Paste). — Pound four to six ounces of peeled almonds with a few pistachio nuts in a mortar. Add sufficient syrup to form a stiff but smooth paste. Roll this out on a sugared board and cut into oblongs, the size of dates. Stone a number of dates and fill with almond paste. When this is done dip each prepared date into sugar boiled to the crack, i.e. 285 degrees on Senn’s saccharometer. Serve as dessert.
Green almonds or French plums may be treated in the same way.
1742. Marrons au Moka (Chestnuts with Coffee Cream). — 3 dozen large chestnuts (Spanish), 4 oz. sugar, | pint black coffee, 1 gill double cream, 3 egg-yolks, 1 inch vanilla-pod.
Records on this page
Charlotte Basse aux PistachesCEufs en SurpriseMattes aux AmandesMarrons au Moka