(2) Dissolve 3£oz. of gelatine in 1 pint of cold water, and
let it stand an hour ; then boil 2qts. of milk, and stir in
the solution of gelatine. Sweeten to taste, dissolve in about
one-third of the mixture ilb. of Chocolate, and pour into the
bottom of an ornamental mould. Set aside to cool, and when
firm fill up with the plain blanc-mange. When quite stiff,
turn out on to a glass dish, and serve with cream, wine, and
sugar (see Fig. 454).
Chocolate Blanc-mange and Cream. Soak lioz. of gelatine
in i pint of cold water for four hours. Then warm lqt. of
milk and stir into it the soaked gelatine and §lb. of sugar ;
let it get very hot, and when the sugar and gelatine are quite
melted, strain ; add to it three heaped table-spoonfuls of grated
Chocolate, boil for ten minutes, stirring constantly, then
pour into a bowl and let it cool. When nearly cold beat it
with an egg-whisk for five minutes ; flavour to taste with
vanilla, and whisk until it begins to thicken ; then pour
into a mould wetted inside with cold water and that has a
cylinder in the centre. Let it stand all night ; turn it out
next day on a glass dish, and fill the cavity left by the cylinder
with whipped cream, piling it high over the blanc-mange, and
arranging among the cream little specks of bright jelly.
Chocolate Bonbons. - (1) Put ylb. of the best French Chocolate
in a sugar-boiler (one with a pointed lip to it will be required),
and stand it over the stove till the Chocolate is soft. Dissolve
yoz. of gum arabic in 1^ table-spoonfuls of hot water, mix it
with the softened Chocolate, and stir all over a slow fire till
the Chocolate is quite smooth ; then mix in 2oz. of fine icing-
sugar. When well mixed, drop the Chocolate mixture from
the spout of the sugar-boiler, cutting it off with a piece of
bent wire, into pieces the size of Spanish nuts, and letting
them fall in close rows on sheets of polished tin. When the
bonbons are dry and hard, take up the sheet of tin with both
hands and bend it both ways over a fine wire sieve until all
the bonbons have fallen off. Pack the bonbons between sheets
of paper, in small cardboard boxes.
(2) Boil 21b. of sugar to larg'e pearl, that is, the degree of
heat at which little raised balls appear on the surface of the
sugar ( see Sugar-boiling). Dissolve jib. of Chocolate over
For details respecting Culinary Processes, Utensils, Sauces, cCc. , referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
375
Chocolate — continued.
the fire, and put in 2 teaspoonfuls of the boiled sugar. Stir
the Chocolate with this to a thin paste, then pour it into
the rest of the sugar, and boil together to caramel (see Sugar-
boiling). Melt a little butter to oil over the fire, skim if
necessary, and pour it clear into a basin. Rub this butter
all over a marble table, or slab, with the hand. When the
Chocolate and sugar are boiled to caramel, or the degree of
heat at which the sugar becomes brittle in cooling, pour the
mixture on to the buttered slab. Take a long knife by the
two ends, one in each hand, and with it press lines tin. apart
all down it, and cross these lines with others the same distance
apart ; then pass the knife between the Chocolate and the
slab. When cold, break it into square pieces, and wrap each
in a piece of paper.
Page 324
Presented as published in 1890. 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.
(2) Dissolve 3£oz. of gelatine in 1 pint of cold water, and
let it stand an hour ; then boil 2qts. of milk, and stir in
the solution of gelatine. Sweeten to taste, dissolve in about
one-third of the mixture ilb. of Chocolate, and pour into the
bottom of an ornamental mould. Set aside to cool, and when
firm fill up with the plain blanc-mange. When quite stiff,
turn out on to a glass dish, and serve with cream, wine, and
sugar (see Fig. 454).
Chocolate Blanc-mange and Cream. Soak lioz. of gelatine
in i pint of cold water for four hours. Then warm lqt. of
milk and stir into it the soaked gelatine and §lb. of sugar ;
let it get very hot, and when the sugar and gelatine are quite
melted, strain ; add to it three heaped table-spoonfuls of grated
Chocolate, boil for ten minutes, stirring constantly, then
pour into a bowl and let it cool. When nearly cold beat it
with an egg-whisk for five minutes ; flavour to taste with
vanilla, and whisk until it begins to thicken ; then pour
into a mould wetted inside with cold water and that has a
cylinder in the centre. Let it stand all night ; turn it out
next day on a glass dish, and fill the cavity left by the cylinder
with whipped cream, piling it high over the blanc-mange, and
arranging among the cream little specks of bright jelly.
Chocolate Bonbons. - (1) Put ylb. of the best French Chocolate
in a sugar-boiler (one with a pointed lip to it will be required),
and stand it over the stove till the Chocolate is soft. Dissolve
yoz. of gum arabic in 1^ table-spoonfuls of hot water, mix it
with the softened Chocolate, and stir all over a slow fire till
the Chocolate is quite smooth ; then mix in 2oz. of fine icing-
sugar. When well mixed, drop the Chocolate mixture from
the spout of the sugar-boiler, cutting it off with a piece of
bent wire, into pieces the size of Spanish nuts, and letting
them fall in close rows on sheets of polished tin. When the
bonbons are dry and hard, take up the sheet of tin with both
hands and bend it both ways over a fine wire sieve until all
the bonbons have fallen off. Pack the bonbons between sheets
of paper, in small cardboard boxes.
(2) Boil 21b. of sugar to larg'e pearl, that is, the degree of
heat at which little raised balls appear on the surface of the
sugar ( see Sugar-boiling). Dissolve jib. of Chocolate over
For details respecting Culinary Processes, Utensils, Sauces, cCc. , referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
375
Chocolate — continued.
the fire, and put in 2 teaspoonfuls of the boiled sugar. Stir
the Chocolate with this to a thin paste, then pour it into
the rest of the sugar, and boil together to caramel (see Sugar-
boiling). Melt a little butter to oil over the fire, skim if
necessary, and pour it clear into a basin. Rub this butter
all over a marble table, or slab, with the hand. When the
Chocolate and sugar are boiled to caramel, or the degree of
heat at which the sugar becomes brittle in cooling, pour the
mixture on to the buttered slab. Take a long knife by the
two ends, one in each hand, and with it press lines tin. apart
all down it, and cross these lines with others the same distance
apart ; then pass the knife between the Chocolate and the
slab. When cold, break it into square pieces, and wrap each
in a piece of paper.