659. Chartreuse de Pommes a la Princesse. — 6 small
cooking-apples, ^ oz. French gelatine, 2 cloves, the rind
of I lemon, 2 oz. angelique, about 3 oz. sugar, a few drops
carmine or cochineal, 1 pint jelly, 1 oz. glace cherries,
^ gill of cream, i oz. pistachios.
Peel, core, and slice the apples ; put them in a stew-
pan with f pint of water, the sugar, lemon rind, and
cloves, and cook over the fire ; when the apples are
thoroughly cooked, remove lemon rind and cloves, and
rub all through a fine sieve. Dissolve the gelatine and
stir in with the jpuree whilst hot. Divide the puree in
two, mingle one part with a little thick cream and the
other with a few drops of cochineal ; pour into separate
saute-pans, and put on the ice to set. When perfectly
set, stamp out some half-moon and diamond-shape
pieces. Stand a charlotte mould in some ice, mask the
sides with Hquid jelly, dip each piece of apple puree
into the jelly, and arrange these, together with fancifully-
cut pieces of angelique, tastefully at the bottom and
sides of the mould. Place a smaller mould in the centre
of this, so as to leave about an inch of space all round :
COLD SWEETS AND ICES. 631
fill this carefully with half- set jelly and allow it to set
firmly. Dissolve separately the trimmings of the purees
used ; add the remainder of cream previously whipped,
sweeten to taste, mix equally with about a gill of jelly.
Eemove the mould in the centre and fill the cavity by
degrees with layers of this preparation. Be sure you
allow each layer to set before you put on the next.
Between each layer sprinkle the pistachio nuts,
previously blanched, peeled, dried, and chopped. Stand
on the ice until required, then immerse in tepid water,
turn out, and serve.
660. Charlotte a la St. Jose. — 15 to 20 sponge finger-
biscuits, I pint cream, | gill milk, 4 oz. preserved pine-
apple, I oz. gelatine, 1 oz. castor sugar, about 2 gills
wine jelly.
Mask the bottom of a plain mould with jelly, orna-
ment with fancifully-cut slices of pineapple, with half
a glace cherry in the centre ; pour the rest of the jelly
when nearly set on this, let it set on the ice, and line
the sides with finger-biscuits, the sides and one end of
which must be neatly trimmed before being used for
lining. Soak the gelatine in the milk ; let it dissolve
over the fire ; whip up the cream, mix with the
remainder of pineapple cut into small dice ; add the
sugar and a tablespoonful of pineapple syrup ; strain
the gelatine and milk into the cream ; mix well, and
when cool enough pour carefully into the mould. Keep
in a cool place until required, turn out, and serve.
661. Charlotte aux Fraises.— 3 doz. or more finger-
biscuits, IJ pint strawberry pulp, 3 oz. castor sugar,
IJ gill cream, 1 oz. gelatine.
Cut enough finger-biscuits into long triangles to
form a rosette at the bottom of a charlotte mould.
Stamp out a small round in the centre and put in a
crystallised strawberry or cherry. Trim the ends and
sides of as many biscuits as may be required to line
the sides of the mould ; place the biscuits close together
in an upright position. Bring the pulp to the boil,
sweeten with sugar, dissolve the gelatine, and add to the
632 RECHERCHE COOKERY.
Page 290
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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659. Chartreuse de Pommes a la Princesse. — 6 small
cooking-apples, ^ oz. French gelatine, 2 cloves, the rind
of I lemon, 2 oz. angelique, about 3 oz. sugar, a few drops
carmine or cochineal, 1 pint jelly, 1 oz. glace cherries,
^ gill of cream, i oz. pistachios.
Peel, core, and slice the apples ; put them in a stew-
pan with f pint of water, the sugar, lemon rind, and
cloves, and cook over the fire ; when the apples are
thoroughly cooked, remove lemon rind and cloves, and
rub all through a fine sieve. Dissolve the gelatine and
stir in with the jpuree whilst hot. Divide the puree in
two, mingle one part with a little thick cream and the
other with a few drops of cochineal ; pour into separate
saute-pans, and put on the ice to set. When perfectly
set, stamp out some half-moon and diamond-shape
pieces. Stand a charlotte mould in some ice, mask the
sides with Hquid jelly, dip each piece of apple puree
into the jelly, and arrange these, together with fancifully-
cut pieces of angelique, tastefully at the bottom and
sides of the mould. Place a smaller mould in the centre
of this, so as to leave about an inch of space all round :
COLD SWEETS AND ICES. 631
fill this carefully with half- set jelly and allow it to set
firmly. Dissolve separately the trimmings of the purees
used ; add the remainder of cream previously whipped,
sweeten to taste, mix equally with about a gill of jelly.
Eemove the mould in the centre and fill the cavity by
degrees with layers of this preparation. Be sure you
allow each layer to set before you put on the next.
Between each layer sprinkle the pistachio nuts,
previously blanched, peeled, dried, and chopped. Stand
on the ice until required, then immerse in tepid water,
turn out, and serve.
660. Charlotte a la St. Jose. — 15 to 20 sponge finger-
biscuits, I pint cream, | gill milk, 4 oz. preserved pine-
apple, I oz. gelatine, 1 oz. castor sugar, about 2 gills
wine jelly.
Mask the bottom of a plain mould with jelly, orna-
ment with fancifully-cut slices of pineapple, with half
a glace cherry in the centre ; pour the rest of the jelly
when nearly set on this, let it set on the ice, and line
the sides with finger-biscuits, the sides and one end of
which must be neatly trimmed before being used for
lining. Soak the gelatine in the milk ; let it dissolve
over the fire ; whip up the cream, mix with the
remainder of pineapple cut into small dice ; add the
sugar and a tablespoonful of pineapple syrup ; strain
the gelatine and milk into the cream ; mix well, and
when cool enough pour carefully into the mould. Keep
in a cool place until required, turn out, and serve.
661. Charlotte aux Fraises.— 3 doz. or more finger-
biscuits, IJ pint strawberry pulp, 3 oz. castor sugar,
IJ gill cream, 1 oz. gelatine.
Cut enough finger-biscuits into long triangles to
form a rosette at the bottom of a charlotte mould.
Stamp out a small round in the centre and put in a
crystallised strawberry or cherry. Trim the ends and
sides of as many biscuits as may be required to line
the sides of the mould ; place the biscuits close together
in an upright position. Bring the pulp to the boil,
sweeten with sugar, dissolve the gelatine, and add to the
632 RECHERCHE COOKERY.