This done, filter the resulting juice, and add it to the jelly in the
proportion of one part of the former to two parts of the latter.
The jelly should therefore be twice as strong as for the previous
preparation, in order that it may remain sufficiently consistent in
spite of the added juice.
When the fruit is too juicy, rub it through a sieve; let the
juice ferment for a few hours, and only filter the clear juice which
results from the fermentation.
Aqueous-fruit jellies, prepared from grapes, oranges, lemons,
and tangerines, are made in the same way. The filtering of these
fruit juices is easily done, and, except for the grapes, they need not
be set to ferment.
When these fruits are not quite ripe, their juices may be added
to the jelly even before the clarification—a procedure which helps
to modify their acidity. The apportionment of the fruit juices
to the jelly is practically the same as that of the red-fruit juices,
Stone-fruit, such as apricots, peaches, nectarines, plums, etc., are
often used as jelly garnishes, but seldom serve as the flavouring
base of a jelly. Whenever they are treated in this way, they are
first plunged in boiling water, that they may be peeled; they are
then poached and left to cool in the syrup which goes towards
preparing the jelly.
This jelly, after it has been clarified and three-parts cooled,
should have a little Kirsch or Maraschino added to it, that its
fruit flavour may be intensified.
2653—THE GARNISH AND ACCOMPANIMENTS OF JELLIES
As a rule, jellies are served plain. Sometimes, however, they
are garnished with variously-shaped, stewed fruits, symmetrically
distributed in the jelly, with their colours nicely contrasted.
A jelly prepared in this way is called a “ Suédoise of fruit.”
768 GUIDE TO MODERN COOKERY
2654—GELEES RUBANNEES
These are differently-flavoured and differently-coloured jellies
moulded in alternate layers, even and equally thick,
They are generally served without garnish.
2655—JELLIES A LA RUSSE
These are ordinary jellies which are whisked over ice until they
begin to set. They are then speedily moulded. By skilfully
mixing two or three of these jellies, of different shades and
flavours, at the moment of moulding, very effective “Marbled
Jellies” are obtained.
2656—JELLIES A LA MOSCOVITE
These are ordinary jellies, poured into tightly-closing moulds,
the sealing of which is ensured by a thread of butter, laid round
the edges of the lids. The moulds are then surrounded with
broken ice, mixed with five lb. of freezing salt and eight oz. of
saltpetre per twenty-five lb. of ice.
The cold produced by the salted ice causes a frosted coat to
form round the jelly, the effect of which is exceedingly pretty.
But the moulds should be withdrawn from the ice as. soon as the
frosted coat is formed and the jelly is set ; for a longer sojourn in
the cold would transform the jelly into an uneatable block of ice.
N.B.—Modern methods have greatly simplified the dishing and
serving of jellies. They are now dished in special silver bowls or
deep dishes, and they are not, as a rule, moulded. The bottom of
these utensils is sometimes decked with stewed fruit or macédoines -
of fruit which are covered with the jelly; and, as the latter is
served in the utensil itself, the quantity of gelatine may be
reduced, and greater delicacy is the result.
2657—PAINS DE FRUITS
These “ pains” are made in ordinary Charlotte moulds.
Clothe the mould with a fairly thick coat of jelly, in keeping
with the flavour of the fruit used, which may be apricots, straw-
berries, red-currants, cherries, peaches, etc. Fill up the mould
with a preparation, made as for a fruit Bavarois, but without
cream.
The amount of gelatine used should therefore be reduced,
2658—COLD PUDDINGS
Page 439
Presented as published in 1909. 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
This done, filter the resulting juice, and add it to the jelly in the proportion of one part of the former to two parts of the latter. The jelly should therefore be twice as strong as for the previous preparation, in order that it may remain sufficiently consistent in spite of the added juice.
When the fruit is too juicy, rub it through a sieve; let the juice ferment for a few hours, and only filter the clear juice which results from the fermentation.
Aqueous-fruit jellies, prepared from grapes, oranges, lemons, and tangerines, are made in the same way. The filtering of these fruit juices is easily done, and, except for the grapes, they need not be set to ferment.
When these fruits are not quite ripe, their juices may be added to the jelly even before the clarification—a procedure which helps to modify their acidity. The apportionment of the fruit juices to the jelly is practically the same as that of the red-fruit juices,
Stone-fruit, such as apricots, peaches, nectarines, plums, etc., are often used as jelly garnishes, but seldom serve as the flavouring base of a jelly. Whenever they are treated in this way, they are first plunged in boiling water, that they may be peeled; they are then poached and left to cool in the syrup which goes towards preparing the jelly.
This jelly, after it has been clarified and three-parts cooled, should have a little Kirsch or Maraschino added to it, that its fruit flavour may be intensified.
2653—THE GARNISH AND ACCOMPANIMENTS OF JELLIES As a rule, jellies are served plain. Sometimes, however, they are garnished with variously-shaped, stewed fruits, symmetrically distributed in the jelly, with their colours nicely contrasted. A jelly prepared in this way is called a “ Suédoise of fruit.”
2654—GELEES RUBANNEES
These are differently-flavoured and differently-coloured jellies moulded in alternate layers, even and equally thick,
They are generally served without garnish.
2655—JELLIES A LA RUSSE
These are ordinary jellies which are whisked over ice until they begin to set. They are then speedily moulded. By skilfully mixing two or three of these jellies, of different shades and flavours, at the moment of moulding, very effective “Marbled Jellies” are obtained.
2656—JELLIES A LA MOSCOVITE
These are ordinary jellies, poured into tightly-closing moulds, the sealing of which is ensured by a thread of butter, laid round the edges of the lids. The moulds are then surrounded with broken ice, mixed with five lb. of freezing salt and eight oz. of saltpetre per twenty-five lb. of ice.
The cold produced by the salted ice causes a frosted coat to form round the jelly, the effect of which is exceedingly pretty. But the moulds should be withdrawn from the ice as. soon as the frosted coat is formed and the jelly is set ; for a longer sojourn in the cold would transform the jelly into an uneatable block of ice.
N.B.—Modern methods have greatly simplified the dishing and serving of jellies. They are now dished in special silver bowls or deep dishes, and they are not, as a rule, moulded. The bottom of these utensils is sometimes decked with stewed fruit or macédoines - of fruit which are covered with the jelly; and, as the latter is served in the utensil itself, the quantity of gelatine may be reduced, and greater delicacy is the result.
2657—PAINS DE FRUITS
These “ pains” are made in ordinary Charlotte moulds.
Clothe the mould with a fairly thick coat of jelly, in keeping with the flavour of the fruit used, which may be apricots, strawberries, red-currants, cherries, peaches, etc. Fill up the mould with a preparation, made as for a fruit Bavarois, but without cream.
The amount of gelatine used should therefore be reduced, 2658—COLD PUDDINGS