(3) Dissolve ljoz. of the best gelatine in a little more than
1 pint of boiling water, sweeten to taste with caster sugar,
mix with it the juice of a lemon, 2 liqueur-glassfuls of brandy,
and the whites of two eggs beaten to a stiff froth, and whisk
the whole over the fire until boiling. Put the peel of half a
lemon✪ Lemon Jelly with Brandy in a Jelly-bag, and strain the mixture two or three
times through it until it turns out perfectly clear, then beat
it with an egg-whisk to a stiff froth. Pack the frothed Jelly
in a mould, and set it on pounded ice and salt, or in a cool
place. When quite firm, dip the mould quickly into hot
water, turn the Jelly on to a fancy dish, and serve.
For details respecting Culinary Processes, Utensils, Sauces, Sic., referred to, sec under their special heads
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
787
Jellies — continued.
(4) Make 1J pints of Jelly with isinglass and sweeten it
with loaf sugar. Peel a pine-apple, ent it up small, put it in
a mortar, mash well, and when all the juice is extracted pass
it through a fine hair sieve. Squeeze the juice of a lemon
into the pine-apple juice and mix it with the Jelly ; cham-
pagne may he added, if liked. Have ready in ice a cylinder-
mould provided with a li✪ Pineapple Jellyd, pour in a layer of the Jelly, and
leave till set. Peel and slice a pine-apple, put a layer of
the slices on the set Jelly, then pour in another layer of the
Jelly. Continue in this way, leaving each layer of the Jelly
to set before another is added, then close the mould and
leave for one hour. Dip the mould into warm water, wipe it,
turn the Jelly out on to a fancy dish, and serve.
(5) Clarify l|oz. of gelatine (see Gelatiee) with fib. of
lump sugar and 1 pint of water by beating over the fire till
it boils; strain two or three times through a Jelly-bag till
quite clear, and add f pint of Madeira. ✪ Madeira Jelly Pour the Jelly into
a copper whipping-bowl and whisk it over the ice for a
few minutes ; take it off, and continue whisking for ten
minutes ; turn the Jelly into a mould, pack in ice, and let it
remain for one hour. When about to serve, dip the mould
into tepid water and turn the Jelly out on to a glass dish.
Savoury Jelly a la Mayonnaise. —Prepare lqt. of white
meat Jelly (aspic will do), put it in a saute-pan with 1 table-
spoonful of salad-oil, 1 table-spoonful of vinegar, and 1 pinch
of mignonette-pepper✪ Savoury Jelly a la Mayonnaise ; whisk the Jelly for ten minutes, then
set the pan on ice, and continue whisking till the mayonnaise
is set ; take it off, melt, then whip it over ice till it again
sets. Warm it again, and strain through a Jelly-bag. It is ■
then ready for use. M. Jules Gouffe gives it as his experience
that whipping the Jelly over the ice twice makes it smoother
and whiter.
Page 161 · 4 recipe records on this page
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
(3) Dissolve ljoz. of the best gelatine in a little more than 1 pint of boiling water, sweeten to taste with caster sugar, mix with it the juice of a lemon, 2 liqueur-glassfuls of brandy, and the whites of two eggs beaten to a stiff froth, and whisk the whole over the fire until boiling. Put the peel of half a lemon in a Jelly-bag, and strain the mixture two or three times through it until it turns out perfectly clear, then beat it with an egg-whisk to a stiff froth. Pack the frothed Jelly in a mould, and set it on pounded ice and salt, or in a cool place. When quite firm, dip the mould quickly into hot water, turn the Jelly on to a fancy dish, and serve.
For details respecting Culinary Processes, Utensils, Sauces, Sic., referred to, sec under their special heads
Jellies — continued.
(4) Make 1J pints of Jelly with isinglass and sweeten it with loaf sugar. Peel a pine-apple, cut it up small, put it in a mortar, mash well, and when all the juice is extracted pass it through a fine hair sieve. Squeeze the juice of a lemon into the pine-apple juice and mix it with the Jelly ; champagne may he added, if liked. Have ready in ice a cylindermould provided with a lid, pour in a layer of the Jelly, and leave till set. Peel and slice a pine-apple, put a layer of the slices on the set Jelly, then pour in another layer of the Jelly. Continue in this way, leaving each layer of the Jelly to set before another is added, then close the mould and leave for one hour. Dip the mould into warm water, wipe it, turn the Jelly out on to a fancy dish, and serve.
(5) Clarify l|oz. of gelatine (see Gelatiee) with fib. of lump sugar and 1 pint of water by beating over the fire till it boils; strain two or three times through a Jelly-bag till quite clear, and add f pint of Madeira. Pour the Jelly into a copper whipping-bowl and whisk it over the ice for a few minutes ; take it off, and continue whisking for ten minutes ; turn the Jelly into a mould, pack in ice, and let it remain for one hour. When about to serve, dip the mould into tepid water and turn the Jelly out on to a glass dish.
Savoury Jelly a la Mayonnaise. —Prepare lqt. of white meat Jelly (aspic will do), put it in a saute-pan with 1 tablespoonful of salad-oil, 1 table-spoonful of vinegar, and 1 pinch of mignonette-pepper ; whisk the Jelly for ten minutes, then set the pan on ice, and continue whisking till the mayonnaise is set ; take it off, melt, then whip it over ice till it again sets. Warm it again, and strain through a Jelly-bag. It is ■ then ready for use. M. Jules Gouffe gives it as his experience that whipping the Jelly over the ice twice makes it smoother and whiter.
Records on this page
Lemon Jelly with BrandyPineapple JellyMadeira JellySavoury Jelly a la Mayonnaise