is beaten, so much the lighter will the puffs turn out. Take
some baking-sheets, grease them, and then wipe clean. Put
the paste on in pieces the size of a walnut, giving plenty of
room between them, and shape with a knife and spoon ;
put the sheets into a moderate oven, and bake for twenty
minutes. The puffs being hollow in the centre, cut them
open, and fill with some pastry Cream and fruit jelly.
Cream Quenelles. —Put f pint of Cream in a saucepan with
loz. of butter, a small quantity of grated nutmeg, and 1
pinch of black pepper ; give the Cream two or three boils,
then stir in gradually sufficient flour to make a stiff paste.
Leave the mixture till cold, then stir in, one at a time, enough
eggs to convert it into a thin paste✪ Cream Quenelles, so that it will easily
drop from the spoon. Put some water in a flat stewpan
over the fire, and when it boils drop in the paste, a tea-
spoonful at a time. Poach the quenelles for ten minutes, then
drain them, and they are ready for serving.
Cream Rockwork. — Put lqt. of milk, or milk and Cream,
over the fire in a stewpan, and dissolve in it gib. of sugar.
Beat the whites of six eggs to a stiff froth with 1 table-
spoonful of powdered white sugar, and when the milk boils,
put in this froth, a table-spoonful at a time, and cook in the
boiling milk, turning it once. Do not put so many spoonfuls
in at once that they will run together. Lift out the spoon-
fuls of froth carefully, as they are done, with a skimmer,
Fig. 567. -Cream Rockwork.
and lay them on a sieve ; when all are done, put them in
a cool place, still keeping them on the sieve. Beat up the
yolks of six eggs, add them to the milk, with a little more
sugar, and stir constantly till it begins to thicken, then
take it from the fire and let it cool, stirring occasionally.
When quite cold, stir into it 1 dessert-spoonful of essence of
vanilla✪ Cream Rockwork, pour it into a deep glass dish or bowl, and pile
the cooked froth as rocky as possible (see Fig. 567). Serve
sponge cake with it.
Cream Salad Dressing. — Take two eggs and beat them
well, adding 1 teaspoonful of sugar, ^ saltspoonful of salt,
and the same of mustard, next 3 table-spoonfuls of vinegar,
and lastly 1 table-spoonful of Cream✪ Cream Salad Dressing. Put the basin 01-
bowl containing these into another basin of boiling water,
and stir until the mixture becomes as thick as rich Cream.
The water in the bowl should be kept boiling all the time,
and it will then only take about five minutes to finish
it. Remove the basin, and let it get cool, when it will be
ready for use. See Salads.
Cream Sauce. — (1) Put into a saucepan 2oz. of butter and loz.
of flour ; place it on a slow fire, and with a spatula stir lightly
for two minutes, adding 2o t,. of caster sugar, 1 wineglassful of
Madeira wine, and 1 teacupful of Cream. Stir well again for
two minutes, to avoid its coming to a boil ; take it from the
fire, and immediately add 1 wineglassful of rum✪ Cream Sauce, stirring it
lightly again. Pour the Cream into a sauce-bowl, and serve
as required.
(2) Beat gib. of butter in a bowl till it is very light ;
add gib. of powdered white sugar and g pint of Cream, place
the bowl in a basin of hot water, and keep stirring till the
contents are creamy— a few minutes ought to be sufficient.
Page 552 · 4 recipe records on this page
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
is beaten, so much the lighter will the puffs turn out. Take some baking-sheets, grease them, and then wipe clean. Put the paste on in pieces the size of a walnut, giving plenty of room between them, and shape with a knife and spoon ; put the sheets into a moderate oven, and bake for twenty minutes. The puffs being hollow in the centre, cut them open, and fill with some pastry Cream and fruit jelly.
Cream Quenelles. —Put f pint of Cream in a saucepan with loz. of butter, a small quantity of grated nutmeg, and 1 pinch of black pepper ; give the Cream two or three boils, then stir in gradually sufficient flour to make a stiff paste. Leave the mixture till cold, then stir in, one at a time, enough eggs to convert it into a thin paste, so that it will easily drop from the spoon. Put some water in a flat stewpan over the fire, and when it boils drop in the paste, a teaspoonful at a time. Poach the quenelles for ten minutes, then drain them, and they are ready for serving.
Cream Rockwork. — Put lqt. of milk, or milk and Cream, over the fire in a stewpan, and dissolve in it gib. of sugar. Beat the whites of six eggs to a stiff froth with 1 tablespoonful of powdered white sugar, and when the milk boils, put in this froth, a table-spoonful at a time, and cook in the boiling milk, turning it once. Do not put so many spoonfuls in at once that they will run together. Lift out the spoonfuls of froth carefully, as they are done, with a skimmer,
Fig. 567. -Cream Rockwork.
and lay them on a sieve ; when all are done, put them in a cool place, still keeping them on the sieve. Beat up the yolks of six eggs, add them to the milk, with a little more sugar, and stir constantly till it begins to thicken, then take it from the fire and let it cool, stirring occasionally. When quite cold, stir into it 1 dessert-spoonful of essence of vanilla, pour it into a deep glass dish or bowl, and pile the cooked froth as rocky as possible (see Fig. 567). Serve sponge cake with it.
Cream Salad Dressing. — Take two eggs and beat them well, adding 1 teaspoonful of sugar, ^ saltspoonful of salt, and the same of mustard, next 3 table-spoonfuls of vinegar, and lastly 1 table-spoonful of Cream. Put the basin 01- bowl containing these into another basin of boiling water, and stir until the mixture becomes as thick as rich Cream. The water in the bowl should be kept boiling all the time, and it will then only take about five minutes to finish it. Remove the basin, and let it get cool, when it will be ready for use. See Salads.
Cream Sauce. — (1) Put into a saucepan 2oz. of butter and loz. of flour ; place it on a slow fire, and with a spatula stir lightly for two minutes, adding 2o t,. of caster sugar, 1 wineglassful of Madeira wine, and 1 teacupful of Cream. Stir well again for two minutes, to avoid its coming to a boil ; take it from the fire, and immediately add 1 wineglassful of rum, stirring it lightly again. Pour the Cream into a sauce-bowl, and serve as required.
(2) Beat gib. of butter in a bowl till it is very light ; add gib. of powdered white sugar and g pint of Cream, place the bowl in a basin of hot water, and keep stirring till the contents are creamy— a few minutes ought to be sufficient.
Records on this page
Cream QuenellesCream RockworkCream Salad DressingCream Sauce