Put the sugar and water in a copper pan, boil up
slowly, remove the scum, and boil until it becomes a
syrup registering 36 degrees by the saccharometer (pise-
sirop, or syrup- scale). Beat up the yolks of eggs in
a basin, stir in the hot syrup, add the two liqueurs, stir
with a whisk over a stewpan of boiling water for about
six minutes, taking care that the eggs do not curdle.
Place the basin in a cool place, stirring the contents
whilst cooling. Have ready a plain charlotte mould
lined with white paper, add the cream, well whipped,
to the mixture when cool, and fill the mould. Cover
with a piece of paper, close up with a lid so as to her-
metically seal the mould, bury it in a pail of crushed
ice and freezing salt. Let it remain thus for at least
two hours. When required for serving, immerse the
41
644 RECHERCHE COOKERY.
mould in cold water, wipe well, remove the lid, turn
out on a dish covered with a folded napkin or dish-
paper, remove the paper lining, and serve quickly.
686. Sorbet d' Ananas. — 2 lb. fresh or preserved
pineapple, 1^ lb. castor sugar, 2 lemons, 2 eggs
(whites), 1 liqueur-glassful of Kirsch, 1 ditto glassful
rum.
Peel the pineapple thinly (if fi-esh fruit is used), take
out the eyes, and cut into shces. Core out the centre of
each slice, and chop the slices very finely. Put it
into a basin, add the castor sugar and half a pint of
water ; let it stew thus for four hours or longer. Put
three pints of water in a copper stewpan ; when boiling,
add the' above, boil up, take off the scum which rises to
the top, take oft' the fire and let cool. When ready for
freezing strain the juice of two lemons into the syrup.
Freeze in the usual manner ; when about half frozen
stir in the beaten whites of eggs and liqueur. Freeze a
little longer. When it has the appearance of a creamy
substance, it is ready for serving. Fill up in sorbet
cups or in glasses with handles, and serve.
687. Sorbet a la Romaine. — 6 oz. loaf sugar, 2 oz.
castor sugar, 3 small lemons, 1 white of egg, 1 glass of
Jamaica rum.
Rub the loaf sugar on two lemons, so as to extract
the oil from the yellow part of the rind ; put the sugar
in a copper pan, moisten with 1 gill of water ; cut the
lemons in halves, and strain the juice into the pan.
When the sugar is dissolved add another pint of water,
boil up, skim, and cook to a hght syrup (about 20 deg.).
When cool, strain the syrup into a freezer surrounded
with crushed ice and freezing salt ; proceed to fi'eeze a
little. Beat up the white of egg to a stift' froth ; put the
castor sugar on the fire with a tablespoonful of water ;
when dissolved pour into the stiff whites and mix well ;
add the rum and mmgle with the half- frozen ice mixture.
Work well with a spatula, and serve in little goblets or
punch -glasses. This quantity will fill 7 or 8 glasses.
688. Parfait au Cafe. — 4 oz. freshly-roasted coftee,
COLD SWEETS AND ICES. 645
i pint vanilla syrup, 4 yolks of eggs, h pint cream, ice
and freezing salt.
Page 299
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
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Put the sugar and water in a copper pan, boil up
slowly, remove the scum, and boil until it becomes a
syrup registering 36 degrees by the saccharometer (pise-
sirop, or syrup- scale). Beat up the yolks of eggs in
a basin, stir in the hot syrup, add the two liqueurs, stir
with a whisk over a stewpan of boiling water for about
six minutes, taking care that the eggs do not curdle.
Place the basin in a cool place, stirring the contents
whilst cooling. Have ready a plain charlotte mould
lined with white paper, add the cream, well whipped,
to the mixture when cool, and fill the mould. Cover
with a piece of paper, close up with a lid so as to her-
metically seal the mould, bury it in a pail of crushed
ice and freezing salt. Let it remain thus for at least
two hours. When required for serving, immerse the
41
644 RECHERCHE COOKERY.
mould in cold water, wipe well, remove the lid, turn
out on a dish covered with a folded napkin or dish-
paper, remove the paper lining, and serve quickly.
686. Sorbet d' Ananas. — 2 lb. fresh or preserved
pineapple, 1^ lb. castor sugar, 2 lemons, 2 eggs
(whites), 1 liqueur-glassful of Kirsch, 1 ditto glassful
rum.
Peel the pineapple thinly (if fi-esh fruit is used), take
out the eyes, and cut into shces. Core out the centre of
each slice, and chop the slices very finely. Put it
into a basin, add the castor sugar and half a pint of
water ; let it stew thus for four hours or longer. Put
three pints of water in a copper stewpan ; when boiling,
add the' above, boil up, take off the scum which rises to
the top, take oft' the fire and let cool. When ready for
freezing strain the juice of two lemons into the syrup.
Freeze in the usual manner ; when about half frozen
stir in the beaten whites of eggs and liqueur. Freeze a
little longer. When it has the appearance of a creamy
substance, it is ready for serving. Fill up in sorbet
cups or in glasses with handles, and serve.
687. Sorbet a la Romaine. — 6 oz. loaf sugar, 2 oz.
castor sugar, 3 small lemons, 1 white of egg, 1 glass of
Jamaica rum.
Rub the loaf sugar on two lemons, so as to extract
the oil from the yellow part of the rind ; put the sugar
in a copper pan, moisten with 1 gill of water ; cut the
lemons in halves, and strain the juice into the pan.
When the sugar is dissolved add another pint of water,
boil up, skim, and cook to a hght syrup (about 20 deg.).
When cool, strain the syrup into a freezer surrounded
with crushed ice and freezing salt ; proceed to fi'eeze a
little. Beat up the white of egg to a stift' froth ; put the
castor sugar on the fire with a tablespoonful of water ;
when dissolved pour into the stiff whites and mix well ;
add the rum and mmgle with the half- frozen ice mixture.
Work well with a spatula, and serve in little goblets or
punch -glasses. This quantity will fill 7 or 8 glasses.
688. Parfait au Cafe. — 4 oz. freshly-roasted coftee,
COLD SWEETS AND ICES. 645
i pint vanilla syrup, 4 yolks of eggs, h pint cream, ice
and freezing salt.