Beat the eggs well ; add to them the powdered
sugar and sifted flour. Mix aU well together, and
add by degrees nearly a pint of milk ; set it over a
clear fire and stir till it thickens. Have ready a
shallow dish with some macaroons in it, pour over the
mixture, and cover the top with powdered sugar and
grated cocoanut. Serve cold.
Croquettes de Riz ^ la Fleur d’Orange-
For Six or Eight Persons. — 6 ozs. of rice ; f pint of milk .
or cream ; 3 ozs. of fiesh butter ; 3 ozs. of pounded sugar ;
7 yolks of eggs; 1 gill of orange flower water; lb of
bread crumbs ; lard for frying ; 1 pot of strawberry jam✪ Croquettes de Riz à la Fleur d’Orange.
Take six ounces of rice well picked and washed ;
put it on the fire with the milk or cream. When the
SAVOURIES AND SWEETS.
8S
rice is well boiled, add the fresh butter, the sugar,
and four yolks of eggs. Mix all well together, and
put it on the fire to give consistency ; add enough
orange fiower water to give a flavour. When the
ingredients are sufiiciently consolidated, take it off
the fire and put it on a plate to cool. Have ready
some crumbs of bread passed through a sieve, and
three yolks of eggs broken and beaten up in a basin.
Make up little balls of the rice preparation, dip each
one again and again into beaten egg, then into the
crumbs. EoU them well, and fry in boiling lard ;
drain before piling up in a hot dish, and sprinkle
sugar over them. Heat some strawberry jam ; make
a wall of it round the dish, and pile up the croquettes
in the middle.
Jamange.
For Eight or Nine Persons. — 1 oz. of isinglass : 1 quart
of water ; 2 lemons ; j lb. of sugar ; J pint of white wine ;
6 yolks of eggs✪ Jamange.
Dissolve one ounce of isinglass in a pint of water.
Put in a saucepan the juice and peel of two lemons
and a quarter of a pound of sugar in a pint of water ;
let it simmer gently for a few minutes, and stand by
[ the side of the fire for twenty minutes more. Add
the dissolved isinglass, and stir gently into the
I saucepan ; then pour in half a pint of white wine.
Strain the mixture into a mug ; then add the well-
beaten yolks of six eggs ; place the mug in a sauce-
: pan of boiling water ; stir continually, but do not let
i it boil, until it thickens ; strain through muslin, and
when cool pour into a china mould that has been
I soaked in cold water.
85
SAVOURIES AND SWEETS.
Lemon Whips.
For Six Persons. — | lb. of sugar ; 2 lemons ; 1 pint of |
cream ; 1 glass of sherry ; \ glass of brandy.
Rub a quarter of a pound of sugar on the rind of
two lemons ; pound the sugar ; mix with it the
juice of the lemons, one pint of cream, a glass of
sherry, and half a glass of brandy. Whip to a stiff
froth. Serve on a glass dish, or in custard glasses.
Vermicelli Pudding.
For Four Persons. — 1 oz. of vermicelli ; 1 pint of milk ;
2 ozs. of butter ; 3 eggs ; 1 gill of rose water ; 1^ ozs. of
sugar.
Boil one ounce of vermicelli in a pint of new milk till
nearly dissolved ; mix with it two ounces of butter,
three eggs well beaten, a little rose water. Sngar
to taste. Bake in a pie dish lined with puff paste.
Calfs Foot Jelly. '
1 calfs foot ; 3 pints of water ; 3 cloves ; ^ saltspoonful of '
cinnamon ; sugar to taste ; \ pint of sherry ; 1 tablespoon- j
ful of brandy ; 1 lemon ; 3 whites and shells of eggs. ✪ Lemon Whips
Page 37 · 6 recipe records on this page
Presented as published in 1886. 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
Beat the eggs well ; add to them the powdered sugar and sifted flour. Mix aU well together, and add by degrees nearly a pint of milk ; set it over a clear fire and stir till it thickens. Have ready a shallow dish with some macaroons in it, pour over the mixture, and cover the top with powdered sugar and grated cocoanut. Serve cold.
Croquettes de Riz à la Fleur d'Orange-
For Six or Eight Persons. — 6 ozs. of rice ; f pint of milk or cream ; 3 ozs. of fresh butter ; 3 ozs. of pounded sugar ;
7 yolks of eggs; 1 gill of orange flower water; lb of bread crumbs ; lard for frying ; 1 pot of strawberry jam.
Take six ounces of rice well picked and washed ; put it on the fire with the milk or cream. When the
8S
rice is well boiled, add the fresh butter, the sugar, and four yolks of eggs. Mix all well together, and put it on the fire to give consistency ; add enough orange flower water to give a flavour. When the ingredients are sufiiciently consolidated, take it off the fire and put it on a plate to cool. Have ready some crumbs of bread passed through a sieve, and three yolks of eggs broken and beaten up in a basin. Make up little balls of the rice preparation, dip each one again and again into beaten egg, then into the crumbs. EoU them well, and fry in boiling lard ; drain before piling up in a hot dish, and sprinkle sugar over them. Heat some strawberry jam ; make a wall of it round the dish, and pile up the croquettes in the middle.
Jamange.
For Eight or Nine Persons. — 1 oz. of isinglass : 1 quart
of water ; 2 lemons ; j lb. of sugar ; J pint of white wine ;
6 yolks of eggs.
Dissolve one ounce of isinglass in a pint of water. Put in a saucepan the juice and peel of two lemons and a quarter of a pound of sugar in a pint of water ; let it simmer gently for a few minutes, and stand by [ the side of the fire for twenty minutes more. Add the dissolved isinglass, and stir gently into the I saucepan ; then pour in half a pint of white wine. Strain the mixture into a mug ; then add the wellbeaten yolks of six eggs ; place the mug in a sauce- : pan of boiling water ; stir continually, but do not let i it boil, until it thickens ; strain through muslin, and when cool pour into a china mould that has been I soaked in cold water.
Lemon Whips.
For Six Persons. — | lb. of sugar ; 2 lemons ; 1 pint of | cream ; 1 glass of sherry ; \ glass of brandy.
Rub a quarter of a pound of sugar on the rind of two lemons ; pound the sugar ; mix with it the juice of the lemons, one pint of cream, a glass of sherry, and half a glass of brandy. Whip to a stiff froth. Serve on a glass dish, or in custard glasses.
Vermicelli Pudding.
For Four Persons. — 1 oz. of vermicelli ; 1 pint of milk ;
2 ozs. of butter ; 3 eggs ; 1 gill of rose water ; 1^ ozs. of
sugar.
Boil one ounce of vermicelli in a pint of new milk till nearly dissolved ; mix with it two ounces of butter, three eggs well beaten, a little rose water. Sngar to taste. Bake in a pie dish lined with puff paste.
Calfs Foot Jelly. '
1 calfs foot ; 3 pints of water ; 3 cloves ; ^ saltspoonful of '
cinnamon ; sugar to taste ; \ pint of sherry ; 1 tablespoon- j
ful of brandy ; 1 lemon ; 3 whites and shells of eggs.
Records on this page
Croquettes de Riz à la Fleur d’OrangeJamangeJamangeLemon WhipsVermicelli PuddingCalf's Foot Jelly