whole is perfectly suiooth, when you add to it a wine-
glassful of cognac and about one and a half gills oi
champagne ; finish freezing, and serve in ice cups.
Punch a la Pomaine. — Add to a quart of cherry
water ice, when half frozen, a bottle of moselle✪ Punch a la Pomaine,
a, wineglassful each of kirsch, noyeau, and gin, and
woik till well frozen, then stir in an Italian meringue
of five egg whites, give it another tuim or two, and
serve.
Stir into one pint of noyeau water ice a
gill of curacoa, a pint of orange wine, and the whites
of four eggs beaten to a stiff froth, with 3oz. or 4oz.
caster sugar, freeze, and serve.
Punch au Bordeaux. — Grate off the yellow part
of the rind of two oranges on half a pound of loaf
sugar in lumps, pour half a pint of water over this
and let stand for some time covered. Then boil it
to a syrup, and when ready lift it off the fire ; when
it lias somewhat cooled add to it the strained juice
of three oranges, and as soon as this is all qrdte
cold stir into ‘ it half a bottle of claret and a table-
spoonful of brandy, and freeze. A full dessert-
spoonful of red currant jell✪ Punch au Bordeauxy, previously melted, and
a little port wine instead of the brandy are much
liked by some people.
Into a bowl place a good bottle of claret,
and stir to it one and a half pints of strong syi’up,
with haK a lemon thinly sliced, a teaspoonful of
tincture of cloves, and lastly, half a pint of straw-
berry water ice ; decorate the bowl "with stalked
strawberries (the Alpine or wood strawberries are
best for this on account of their perfume), place
SORBETS AND GRANITI.
45
stra-ws in the bowl, and serve, standing the bowl on
a bed of crushed ice.
Punch d la Monaco. — On to two shces of canned
or fresh pine, cut into inch cubes, pour a gill of
brandy, then a bottle of dry sherry, and lastly two
bottles of Sauterne, and set it on ice for an hour ;
just as it is to be served put in half a pint of lemon
water ice, and pour on to it all a bottle of well-iced
sparhhng Moselle✪ Punch d la Monaco, and serve at once.
Punch d la Glace. — In a bowl place a rather stiffly
frozen bombe (or conical mould) of strawberry ice,
lay in with it two thinly sliced lemons freed from
pips, then pour in half a pint each of rum, mara-
schino, and syrup, and lastly a bottle of well-iced
champagne✪ Punch d la Glace. Serve at once.
Before proceeding vdth special recipes for sorbets
as used in these days, a few general directions for
their preparation may be given. Their foundation is
invariably a water ice, and this water ice may be
made exactly as given in the chapter on water ices,
either with fresh fruit, jam, or fruit syrup, of any
kind ; to this is then added two full wineglassfuls of
spirit for each pint of water ice, and when dished
the cups are garnished with fresh fruit to taste, pre-
viously sprinkled with liqueur and caster sugar, and
left in the ice cave or on ice till icy cold. It is of
course on the blending of these various flavours that
the excellence of the sorbet depends, for it is not
necessary that the whole of the spirit used should
be of one kind ; in fact, it is more usual to use two-
thirds liqueur of some sort to one-third of some even
s ronger spirit. At the same time it must be borne
46
ICES.
Page 20 · 4 recipe records on this page
Presented as published in 1902. 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
whole is perfectly smooth, when you add to it a wineglassful of cognac and about one and a half gills of champagne ; finish freezing, and serve in ice cups.
Punch a la Pomaine. — Add to a quart of cherry water ice, when half frozen, a bottle of moselle, a, wineglassful each of kirsch, noyeau, and gin, and work till well frozen, then stir in an Italian meringue of five egg whites, give it another turn or two, and serve.
Stir into one pint of noyeau water ice a gill of curacoa, a pint of orange wine, and the whites of four eggs beaten to a stiff froth, with 3oz. or 4oz. caster sugar, freeze, and serve.
Punch au Bordeaux. — Grate off the yellow part of the rind of two oranges on half a pound of loaf sugar in lumps, pour half a pint of water over this and let stand for some time covered. Then boil it to a syrup, and when ready lift it off the fire ; when it has somewhat cooled add to it the strained juice of three oranges, and as soon as this is all quite cold stir into ‘ it half a bottle of claret and a tablespoonful of brandy, and freeze. A full dessertspoonful of red currant jelly, previously melted, and a little port wine instead of the brandy are much liked by some people.
Into a bowl place a good bottle of claret,
and stir to it one and a half pints of strong syrup, with haK a lemon thinly sliced, a teaspoonful of tincture of cloves, and lastly, half a pint of strawberry water ice ; decorate the bowl with stalked strawberries (the Alpine or wood strawberries are best for this on account of their perfume), place
straws in the bowl, and serve, standing the bowl on a bed of crushed ice.
Punch d la Monaco. — On to two slices of canned or fresh pine, cut into inch cubes, pour a gill of brandy, then a bottle of dry sherry, and lastly two bottles of Sauterne, and set it on ice for an hour ; just as it is to be served put in half a pint of lemon water ice, and pour on to it all a bottle of well-iced sparkling Moselle, and serve at once.
Punch d la Glace. — In a bowl place a rather stiffly frozen bombe (or conical mould) of strawberry ice, lay in with it two thinly sliced lemons freed from pips, then pour in half a pint each of rum, maraschino, and syrup, and lastly a bottle of well-iced champagne. Serve at once.
Before proceeding with special recipes for sorbets as used in these days, a few general directions for their preparation may be given. Their foundation is invariably a water ice, and this water ice may be made exactly as given in the chapter on water ices, either with fresh fruit, jam, or fruit syrup, of any kind ; to this is then added two full wineglassfuls of spirit for each pint of water ice, and when dished the cups are garnished with fresh fruit to taste, previously sprinkled with liqueur and caster sugar, and left in the ice cave or on ice till icy cold. It is of course on the blending of these various flavours that the excellence of the sorbet depends, for it is not necessary that the whole of the spirit used should be of one kind ; in fact, it is more usual to use two-thirds liqueur of some sort to one-third of some even s ronger spirit. At the same time it must be borne
Records on this page
Punch a la PomainePunch au BordeauxPunch d la MonacoPunch d la Glace