Peel and core the apples, cut them in slices, add sugar to
taste, a little water, and stew them till soft. Pass them through
a sieve, add a little orange-flower water and leave till cold.
Boll out the puff pastry (made the day before if possible) 4 of
an inch thick, place strips round the wetted edge of the pie-
dish, arrange the apple compote high in the middle of the dish,
lay on a top-crust, ornament and bake in a hot oven. When
cold, cut out a small round piece from the centre of the crust
and pour in a rich, thick custard, replacing the round of pastry
if liked.
STEAMED COFFEE CUSTARDS.
Make 4 pint very strong
coffee.
2 oz. castor sugar.
G yolks of eggs.
1 gill cream.
When the coffee is nearly cold, sweeten it, and beat in the
yolks of eggs and cream ; mix well, pour into small china cases
and steam for 20 minutes.
112
DAINTY DINNERS AND DISHES.
BOILED COFFEE CUSTARDS.
Make a rich custard, flavour strongly with essence of coffee,
cook in a double saucepan, and stir till thickened. Pour into
custard glasses and serve cold.
APRICOT
Creme au.r
1 pint double cream.
1 tin apricots.
4 oz. isinglass.
CREAM.
A bricots.
4 gill milk.
4 lb. castor sugar.
1 teaspoonful lemon juice.
Melt the isinglass. Pub the apricots through a sieve, adding
part of the syrup, slightly warm the pulp, add to it the sugar,
Union juice and melted isinglass. Whip the cream and just
before it thickens add the milk, mix with the other ingredients,
pour into a wetted mould and leave till it sets.
4 pint of water.
2 eggs.
Vanilla.
CREAM BUNS.
Petits Clioux a la Creme.
2 oz. flour.
2 oz. butter.
4 pint cream.
1 oz. castor sugar.
Put the butter and water in a small saucepan, bring it to the
boil, add gradually the sieved flour, stir till quite smooth over
the fire, and till it no longer sticks to the sides. Turn it out
to cool and add the eggs, well beaten. Beat the mixture for
5 to 10 minutes, and then place dessertspoonsful on a greased
baking-tin. Bake in a moderate oven 30 to 40 minutes. Turn
them on to a sieve to cool, after cutting a slit in the side. Whip,
sweeten and flavour the cream and fill the buns with it through
the slit, when they are cold. Dust sifted sugar over them and
serve.
BLACKCURRANT CREAM.
Creme de Cassis.
14 oz. blackcurrant jam.
1 gill cream.
Juice of half a lemon.
Soak the isinglass in a teacupful of the milk. Pais the jam
through a hair sieve, mix it with the rest of the milk, add the
lemon juice, and then the soaked isinglass. Stir it over the
fire till the isinglass is quite dissolved, strain it into a basin,
and stir occasion illy. Whe i commencing to set, mix in the cream,
well whisked, pour it into an earthenware mould, and turn out
when set.
4 oz. isinglass.
1 pint milk.
BUI TER SWEETS. 1 j 3
CHESTNUT CREAM.
Creme aux Marrons.
2 lbs. chestnuts. Vanilla.
£ put milk or water. (5 oz. castor sug.r.
^ p'nt double cream.
Cook the chestnuts in boiling water till both skins can be
removed. Then pass them through a coarse sieve and return
to a clean saucepan with the milk or water well flavoured with
vanilla, and the castor sugar. Stir all over the fire till the
moisture is quite absorbed. When perfectly dry, rub the puree
through a wire sieve, and arrange in a circle on a dish. When
cool, pile well whipped and sweetened cream, flavoured with
vanilla, in the centre.
CHOCOLATE CREAM MOULD.
Creme au Chocolat.
✪ Steamed Coffee Custards
Page 62 · 2 recipe records on this page
Presented as published in 1907. 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.
Peel and core the apples, cut them in slices, add sugar to
taste, a little water, and stew them till soft. Pass them through
a sieve, add a little orange-flower water and leave till cold.
Boll out the puff pastry (made the day before if possible) 4 of
an inch thick, place strips round the wetted edge of the pie-
dish, arrange the apple compote high in the middle of the dish,
lay on a top-crust, ornament and bake in a hot oven. When
cold, cut out a small round piece from the centre of the crust
and pour in a rich, thick custard, replacing the round of pastry
if liked.
STEAMED COFFEE CUSTARDS.
Make 4 pint very strong
coffee.
2 oz. castor sugar.
G yolks of eggs.
1 gill cream.
When the coffee is nearly cold, sweeten it, and beat in the
yolks of eggs and cream ; mix well, pour into small china cases
and steam for 20 minutes.
112
DAINTY DINNERS AND DISHES.
BOILED COFFEE CUSTARDS.
Make a rich custard, flavour strongly with essence of coffee,
cook in a double saucepan, and stir till thickened. Pour into
custard glasses and serve cold.
APRICOT
Creme au.r
1 pint double cream.
1 tin apricots.
4 oz. isinglass.
CREAM.
A bricots.
4 gill milk.
4 lb. castor sugar.
1 teaspoonful lemon juice.
Melt the isinglass. Pub the apricots through a sieve, adding
part of the syrup, slightly warm the pulp, add to it the sugar,
Union juice and melted isinglass. Whip the cream and just
before it thickens add the milk, mix with the other ingredients,
pour into a wetted mould and leave till it sets.
4 pint of water.
2 eggs.
Vanilla.
CREAM BUNS.
Petits Clioux a la Creme.
2 oz. flour.
2 oz. butter.
4 pint cream.
1 oz. castor sugar.
Put the butter and water in a small saucepan, bring it to the
boil, add gradually the sieved flour, stir till quite smooth over
the fire, and till it no longer sticks to the sides. Turn it out
to cool and add the eggs, well beaten. Beat the mixture for
5 to 10 minutes, and then place dessertspoonsful on a greased
baking-tin. Bake in a moderate oven 30 to 40 minutes. Turn
them on to a sieve to cool, after cutting a slit in the side. Whip,
sweeten and flavour the cream and fill the buns with it through
the slit, when they are cold. Dust sifted sugar over them and
serve.
BLACKCURRANT CREAM.
Creme de Cassis.
14 oz. blackcurrant jam.
1 gill cream.
Juice of half a lemon.
Soak the isinglass in a teacupful of the milk. Pais the jam
through a hair sieve, mix it with the rest of the milk, add the
lemon juice, and then the soaked isinglass. Stir it over the
fire till the isinglass is quite dissolved, strain it into a basin,
and stir occasion illy. Whe i commencing to set, mix in the cream,
well whisked, pour it into an earthenware mould, and turn out
when set.
4 oz. isinglass.
1 pint milk.
BUI TER SWEETS. 1 j 3
CHESTNUT CREAM.
Creme aux Marrons.
2 lbs. chestnuts. Vanilla.
£ put milk or water. (5 oz. castor sug.r.
^ p'nt double cream.
Cook the chestnuts in boiling water till both skins can be
removed. Then pass them through a coarse sieve and return
to a clean saucepan with the milk or water well flavoured with
vanilla, and the castor sugar. Stir all over the fire till the
moisture is quite absorbed. When perfectly dry, rub the puree
through a wire sieve, and arrange in a circle on a dish. When
cool, pile well whipped and sweetened cream, flavoured with
vanilla, in the centre.
CHOCOLATE CREAM MOULD.
Creme au Chocolat.