The pudding and pastry book

Boil, skin and pound the chestnuts, put them through a sieve. Boil the thinly-peeled rind of a lemon, the sugar and milk together. Take off the fire and add the previously-soaked gelatine. Stir till melted. Strain. When cool add the chestnut puree and beat till smooth. Add the curacoa and whipped cream. Mix well and pour into a mould. Serve with sweetened whipped cream. Pastry Book *Chocolate Bavarois I pint cream 1 oz. gelatine 1 oz. c liocolate 1 cup milk | lb. powdered sugar Soak the gelatine in a little of the milk. Melt the chocolate in a little hot water with a little sugar. Stir until smooth. Boil the rest of the milk. Add the gelatine to it. Stir till dissolved. Add the chocolate. Strain and add the sugar. Set in a cool place, on ice if possible, in a large basin. Beat until cool. Whip the cream (see p. 3). Stir it in and pour all into a mould. Creme aux Fruits I quart cream | cup sugar 4 whites of eggs 1 tea-spoon vanilla 1 table-spoon wine or liqueur 1 cup chopped crystallised fruit 1 oz. gelatine Soak the gelatine in cold water. Whip the cream (see p. 3). Add the sugar. Dissolve The Pudding and the gelatine in a very little boiling water. Stir it quickly until cool. Pour it slowly on the whites beaten to a dry stiff froth. Stir well together. Add the cream, mix very well. Add the vanilla, wine or liqueur. When the mixture begins to thicken add the fruit gradually. Place a number of crystallised cherries in the bottom of a mould. Pour in the cream. Set on ice. Creme Hollandaise 10 yolks 1 pint white wine 1 lemon ^ oz. gelatine 1 pint whipped cream Put the yolks, wine and the rind of the lemon, very thinly peeled, into an enamelled saucepan. Stir over a gentle fire until the mixture thickens. Melt the gelatine, which should have been soaked for an hour, in as little hot water as possible. Add it slowly to the yolks. Stir till thoroughly mixed. Strain into a basin. Beat until cool. Stir in the whipped cream (see p. 3) and set on ice or in a cold place. Pastry Book Noyau Cream ] lb. Jordan almonds h oz. bitter almonds | lb. powdered sugar lj pints cream 1 oz. gelatine Noyau Blanch and pound the almonds, moistening with a little of the cream. Rub through a hair sieve. Whip the rest of the cream. Flavour with noyau. Stir in the almonds and mix till smooth. Dissolve the gelatine, which should have been soaked in preparation, in a very little hot water. Strain and stir until cool but still liquid. Pour into the cream, stirring continually until thoroughly mixed. Pour into a mould. 1 large Seville orange 1 table-spoon brandy 4 yolks 4 ozs. lump sugar 1 pint cream i oz. gelatine Rub the rind of the orange on to two or three lumps of sugar. Add them to the rest of the Cream The Pudding and sugar, brandy and the juice of the orange. Stir over a very gentle fire till melted. When cool add the well beaten yolks to the syrup. Beat for quarter of an hour. Scald the cream, add the gelatine, dissolved in a very little water, to it. Mix well. Strain on to the yolks and beat till cool and beginning to set. Pour into a mould. Rhenish Cream 1 oz. isinglass 1 pint water 6 yolks 1 pint cream 2 lemons 2 glasses white wine 4 ozs. powdered sugar