Put 2 oz. of the sugar with i gill water in a copper
sugar-boiler ; boil until it acquires a light-brown colour,
or, in other words, until it is a caramel. Mask quickly
the inside of a plain mould (quart size) ; when the in-
terior is thoroughly lined with this, let it get cool.
Beat up the eggs in a basin, add the remainder of the
sugar, the milk, cream, and the essence of lemon. Strain
the whole into the lined mould, place in a stewpan, fill
up with boiling water to half the height of the mould,
and cook in a moderately heated oven for forty minutes.
This dish can be served hot or cold. Great care must
be taken in the turning out if served hot, otherwise it
should stand for at least IJ hour before it is turned out.
In either case, it is served with its own liquor.
643. Creme de Fraises a la Chartreuse. —1 small
punnet of ripe strawberries, J pint clear wine jelly,
^ pint cream, 1 glass Chartreuse, ^ oz. angelique, 4 leaves
gelatine.
Melt some of the jelly, put a fancy or plain mould
in a basin containing crushed ice, and line the inside of
the mould thinly with a layer of jelly. Pick out a few
of the best fruit, halve them, remove the stalk, and sub-
stitute a stalk with small pieces of angelique stuck in
COLD SWEETS AND ICES. 623
each half. Decorate the bottom and sides of the mould
with these ; mask well with jelly so as to keep the fruit
firm and in position. Pick the stalks of the remainder
of strawberries, and cut them in slices ; melt the re-
mainder of the jelly, put in the sliced fruit, melt the
gelatine in a little jelly, and strain into this. Let cool
a little, whip the cream, and mix it with the above ; add
the liqueur and stir over the ice until it begins to set,
then pour into the decorated mould. Stand it on the
ice until firm, then turn out and serve.
644. Creme a la Genoise. — | pint milk, 1 gill cream,
2 oz. crushed macaroons, 2 oz. loaf sugar, 1 oz. glace fruit,
4 yolks of eggs, | orange, J glass Cognac brandy, | oz.
French gelatine.
Put the macaroons in a basin, pour over the brandy,
and let soak. Rub the pieces of loaf sugar on the rind
of orange, so as to extract the oil and flavour, put the
sugar and milk in a stewpan, and bring to the boil. Beat
the yolks of eggs a little, stir in the boiled milk, return
to the stewpan, and stir over a slow fire until it begins
to thicken ; then put aside and stir in the gelatine,
previously dissolved in a little milk. Strain through a
pointed strainer or hair sieve ; now mix in the maca-
roons and brandy, and let cool a little. Cut the fruit,
lemon and orange peel, shred it into fine shreds. Whip
the cream until stiff and mingle with the preserved fruits
into the cream. Stir until it commences to set, then
pour into a mould and put on the ice to set. When
required for table, immerse it in tepid water, turn out
on a cold dish, and garnish, if handy, with a little
chopped jelly.
645. Creme cuite a la Suisse. — 3 oz. glace fruits
(cherries, apricot, angelique, &c.), | pint cream, i pint
milk, 6 yolks and 3 whites of eggs, li oz. loaf sugar,
J oz. French gelatine, 1 glass Curacoa, 1 gill wine
jelly-
Mask a quart mould with jelly, decorate the bottom
and sides with glace fruits, and set the fruit with a layer of
jelly. Put the milk and cream with the sugar in a stewpan,
62-4 RECHERCHE COOKERY.
Page 285
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
A modernized reading is not available for this page yet. You are seeing the original text.
Put 2 oz. of the sugar with i gill water in a copper
sugar-boiler ; boil until it acquires a light-brown colour,
or, in other words, until it is a caramel. Mask quickly
the inside of a plain mould (quart size) ; when the in-
terior is thoroughly lined with this, let it get cool.
Beat up the eggs in a basin, add the remainder of the
sugar, the milk, cream, and the essence of lemon. Strain
the whole into the lined mould, place in a stewpan, fill
up with boiling water to half the height of the mould,
and cook in a moderately heated oven for forty minutes.
This dish can be served hot or cold. Great care must
be taken in the turning out if served hot, otherwise it
should stand for at least IJ hour before it is turned out.
In either case, it is served with its own liquor.
643. Creme de Fraises a la Chartreuse. —1 small
punnet of ripe strawberries, J pint clear wine jelly,
^ pint cream, 1 glass Chartreuse, ^ oz. angelique, 4 leaves
gelatine.
Melt some of the jelly, put a fancy or plain mould
in a basin containing crushed ice, and line the inside of
the mould thinly with a layer of jelly. Pick out a few
of the best fruit, halve them, remove the stalk, and sub-
stitute a stalk with small pieces of angelique stuck in
COLD SWEETS AND ICES. 623
each half. Decorate the bottom and sides of the mould
with these ; mask well with jelly so as to keep the fruit
firm and in position. Pick the stalks of the remainder
of strawberries, and cut them in slices ; melt the re-
mainder of the jelly, put in the sliced fruit, melt the
gelatine in a little jelly, and strain into this. Let cool
a little, whip the cream, and mix it with the above ; add
the liqueur and stir over the ice until it begins to set,
then pour into the decorated mould. Stand it on the
ice until firm, then turn out and serve.
644. Creme a la Genoise. — | pint milk, 1 gill cream,
2 oz. crushed macaroons, 2 oz. loaf sugar, 1 oz. glace fruit,
4 yolks of eggs, | orange, J glass Cognac brandy, | oz.
French gelatine.
Put the macaroons in a basin, pour over the brandy,
and let soak. Rub the pieces of loaf sugar on the rind
of orange, so as to extract the oil and flavour, put the
sugar and milk in a stewpan, and bring to the boil. Beat
the yolks of eggs a little, stir in the boiled milk, return
to the stewpan, and stir over a slow fire until it begins
to thicken ; then put aside and stir in the gelatine,
previously dissolved in a little milk. Strain through a
pointed strainer or hair sieve ; now mix in the maca-
roons and brandy, and let cool a little. Cut the fruit,
lemon and orange peel, shred it into fine shreds. Whip
the cream until stiff and mingle with the preserved fruits
into the cream. Stir until it commences to set, then
pour into a mould and put on the ice to set. When
required for table, immerse it in tepid water, turn out
on a cold dish, and garnish, if handy, with a little
chopped jelly.
645. Creme cuite a la Suisse. — 3 oz. glace fruits
(cherries, apricot, angelique, &c.), | pint cream, i pint
milk, 6 yolks and 3 whites of eggs, li oz. loaf sugar,
J oz. French gelatine, 1 glass Curacoa, 1 gill wine
jelly-
Mask a quart mould with jelly, decorate the bottom
and sides with glace fruits, and set the fruit with a layer of
jelly. Put the milk and cream with the sugar in a stewpan,
62-4 RECHERCHE COOKERY.