Stone the prunes, put them on the fire in a fire-proof pot or stew-
pan with the lemon-rind, cinnamon, claret, sugar, and just a little
water. Stew slowly until tender, adding a little more claret if
needed ; take out cinnamon and lemon-rind. Pass through a fine
sieve, dissolve the gelatine, and strain into the prepared pulp ; half
an ounce is reckoned to be sufficient for every pint of pulp. Mix
well, cool a little, pour into a border-mould previously lined with
clear wine-jelly. When cold and set immerse in tepid water, turn
out on a dish, decorate with shreds of pistachio kernels and almonds.
Whip the cream, sweeten slightly with vanilla sugar, put it in the
centre of the mould, and serve.
1746. Bordure de Figues d la Creme. — ^ lb. dried figs,
the rind of half a lemon, 1 oz. caster sugar, oz. French gelatine,
\ pint claret, 1 gill whipped cream✪ Bordure de Figues a la Creme.
Cut the figs into small pieces, put them into a stewpan with the
sugar and lemon-rind ; moisten with the claret, or, if preferred, with
the same quantity of water instead of the claret. Simmer gently on
the stove or in the oven until tender. Soak the gelatine, dissolve it,
and add to the figs. Remove the lemon-rind, and put the whole
through a sieve. Stir in a little cream (about a quarter gill), pour
into a border-mould ; when set turn out on a cold dish, put the-
whipped cream, slightly sweetened with vanilla sugar, in the centre,
and serve.
N.B.— The liquor put with the figs should be almost absorbed by
the time they are done.
1747. Oranges glacees d la Napolitaine. — 4 to 6 fine
even-sized oranges, vanilla custard, wine-jelly, spinach greening, 1
glass green chartreuse✪ Oranges Glacees à la Napolitaine.
Wipe the oranges, make an incision on top of each with a pastry -
.cutter about one inch and a quarter in diameter, remove the covers
with a small knife, and lay them aside till later. Scoop out the
centre of the oranges with a small teaspoon, being careful not to
ENTREMETS FROIDS , ETC. ( COLD SWEETS, ETC.)
553
break the skin (the pulp may be used for some other purpose).
Arrange the orange-shells in a tin, place the tin in a basin or tub
surrounded with broken ice. Fill the oranges in alternate layers
with vanilla cream and jelly, the latter being prepared in two colours,
red and green, being flavoured with raspberry and curac^oa or
chartreuse. Each layer must be set before the other is poured in.
Put on the covers before the top layer is set. When well set and
firm, cut the oranges carefully into quarters (this is best done with a
knife dipped in hot water), dress them on a dish with a folded napkin
or dish-papers, and serve.
1748. Compote de JPom/mes d la Creme. — 1 lb. cooking-
apples, 2 cloves, lemon-rind, £ lb. loaf sugar, ^ pint milk, 2 yolks of
eggs, 1 oz. vanilla sugar, 1 glass sherry, 1 glass maraschino, ^ pint
whipped cream.✪ Compote de Pommes à la Crème
Peel and core and stew the apples with the loaf sugar, cloves,
lemon-rind, and sufficient water to cover. Strain off the juice and
put the apple-stew in a glass dish. Prepare a thick custard by boil-
ing the milk, sweetened with vanilla sugar, flavoured with sherry and
thickened with the egg-yolks. Let the custard get cold, then pour
over the apples. Sweeten the cream slightly before it is whipped,
and add the maraschino at the last. Put on a sieve to strain for a
short time, then put the cream roughly on the apple and custard ;
ornament according to taste, and serve. ✪ Cornets de Nougat à la Crème
Page 475 · 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
Stone the prunes, put them on the fire in a fire-proof pot or stewpan with the lemon-rind, cinnamon, claret, sugar, and just a little water. Stew slowly until tender, adding a little more claret if needed ; take out cinnamon and lemon-rind. Pass through a fine sieve, dissolve the gelatine, and strain into the prepared pulp ; half an ounce is reckoned to be sufficient for every pint of pulp. Mix well, cool a little, pour into a border-mould previously lined with clear wine-jelly. When cold and set immerse in tepid water, turn out on a dish, decorate with shreds of pistachio kernels and almonds. Whip the cream, sweeten slightly with vanilla sugar, put it in the centre of the mould, and serve.
1746. Bordure de Figues d la Creme. — ^ lb. dried figs, the rind of half a lemon, 1 oz. caster sugar, oz. French gelatine, \ pint claret, 1 gill whipped cream.
Cut the figs into small pieces, put them into a stewpan with the sugar and lemon-rind ; moisten with the claret, or, if preferred, with the same quantity of water instead of the claret. Simmer gently on the stove or in the oven until tender. Soak the gelatine, dissolve it, and add to the figs. Remove the lemon-rind, and put the whole through a sieve. Stir in a little cream (about a quarter gill), pour into a border-mould ; when set turn out on a cold dish, put thewhipped cream, slightly sweetened with vanilla sugar, in the centre, and serve.
N.B.— The liquor put with the figs should be almost absorbed by the time they are done.
1747. Oranges glacees d la Napolitaine. — 4 to 6 fine even-sized oranges, vanilla custard, wine-jelly, spinach greening, 1 glass green chartreuse.
Wipe the oranges, make an incision on top of each with a pastry - .cutter about one inch and a quarter in diameter, remove the covers with a small knife, and lay them aside till later. Scoop out the centre of the oranges with a small teaspoon, being careful not to
break the skin (the pulp may be used for some other purpose). Arrange the orange-shells in a tin, place the tin in a basin or tub surrounded with broken ice. Fill the oranges in alternate layers with vanilla cream and jelly, the latter being prepared in two colours, red and green, being flavoured with raspberry and curaçoa or chartreuse. Each layer must be set before the other is poured in. Put on the covers before the top layer is set. When well set and firm, cut the oranges carefully into quarters (this is best done with a knife dipped in hot water), dress them on a dish with a folded napkin or dish-papers, and serve.
1748. Compote de JPom/mes d la Creme. — 1 lb. cookingapples, 2 cloves, lemon-rind, £ lb. loaf sugar, ^ pint milk, 2 yolks of eggs, 1 oz. vanilla sugar, 1 glass sherry, 1 glass maraschino, ^ pint whipped cream.
Peel and core and stew the apples with the loaf sugar, cloves, lemon-rind, and sufficient water to cover. Strain off the juice and put the apple-stew in a glass dish. Prepare a thick custard by boiling the milk, sweetened with vanilla sugar, flavoured with sherry and thickened with the egg-yolks. Let the custard get cold, then pour over the apples. Sweeten the cream slightly before it is whipped, and add the maraschino at the last. Put on a sieve to strain for a short time, then put the cream roughly on the apple and custard ; ornament according to taste, and serve.
Records on this page
Bordure de Figues a la CremeOranges Glacees à la NapolitaineCompote de Pommes à la CrèmeCornets de Nougat à la Crème