Moscovite a V Alice. — Stone twenty-four good ripe
greengages, cracking the stones, and pounding the
kernels ; mix these with the fruit and half a pound of
caster sugar, pour on to it a quart of boiling water,
with an ounce of dissolved gelatine, cover the basin,
and let it all stand till nearly cold. Now rub it all
through a tammy with a wineglassful of maraschino
or noyeau, and mould in a fancy border mould.
A drop or two of green colouring may be added to
bring it all to a delicate pale green tint. When
quite cold and set, turn out and serve with the
centre filled with stiffly whipped cream into which
you have stirred the blanched and chopped ke-nels
of twenty to thirty walnuts. Of course, if convenient
this cream may be frozen.
M. a V Americaine.— On to the strained juice of
three lemons, and three oranges, pulp three ripe
bananas and half a tin of canned apricots, moistening
MOSOOVITES.
79
them as jou pass them through the sieve with
a bare pint of water ; add to this 8oz. to lOoz. of
sugar, and an ounce of leaf gelatine dissolved in
a httle boiling water, with sufficient cognac and
maraschino to flavour it all nicelj✪ M. a V Americaine ; then mould, and
bury in ice as before. Of course, if you have an ice
cave the Muscovite can be iced in this even more
easily. Serve with whipped or frozen cream,
sweetened and flavoured to taste.
M. aux Avelines. — Blanch, drain, and dry 4oz, of
filberts, and bake them just long enough to crisp
without colouring them very much ; when cold
pound them, adding a spoonful of new milk or cream
now and again. To this paste pour five glasses
(containing rather more than a third of a pint each)
of boiling milk, or single cream, cover it closely, and
let it stand till only just lukewarm ; meanwhile be, at
lightly the yolks of eight eggs, and with the nut-
flavoured milk, and 8oz. of sugar, make a custard,
dissolving in it about half an ounce of best leaf
gelatine✪ M. aux Avelines, then when cold, mould and set in the usual
way. This can also be made with almonds, using
6oz. of sweet, and |oz. of bitter almonds.
M, au Cafe. — On to 4oz. to 5oz. of freshly roasted
and slightly bruised Mocha coffee berries pour a pint
of single cream, and let it infuse for an hour at the
side of the stove, but without boiling; whilst infusing
dissolve in it |oz. leaf gelatine and 3oz. of sugar,
and when these are perfectly blended with the coffee
cream, tammy it all, and when cold stir into it a gill
of stiffly whipped cream✪ M. au Cafe, then mould and finish off
as before. Serve with very ripe and red strawberries.
80
ICES.
cherries, or raspberries, previously marinaded with
sugar and maraschino, and stood on ice till peidectly
cold. This ice should be of a perfectly white colour,
and has a peculiarly delicate flavour.
Another way of making this is to add half a tea-
cupful of strong black coffee to a quart of boiling
new milk, together with lOoz. of sugar, and rather
more than |oz. of leaf gelatine, let it stand till nearly
cold and setting, then stir into it quickly and hghtly
one and a half pints of stiffly whipped cream and a
liqueur-glassfid of best cognac or maraschino, and
finish as usual. This, of course, is of a dark
colour.
Page 37 · 3 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
Moscovite a V Alice. — Stone twenty-four good ripe greengages, cracking the stones, and pounding the kernels ; mix these with the fruit and half a pound of caster sugar, pour on to it a quart of boiling water, with an ounce of dissolved gelatine, cover the basin, and let it all stand till nearly cold. Now rub it all through a tammy with a wineglassful of maraschino or noyeau, and mould in a fancy border mould. A drop or two of green colouring may be added to bring it all to a delicate pale green tint. When quite cold and set, turn out and serve with the centre filled with stiffly whipped cream into which you have stirred the blanched and chopped kernels of twenty to thirty walnuts. Of course, if convenient this cream may be frozen.
M. a V Americaine.— On to the strained juice of three lemons, and three oranges, pulp three ripe bananas and half a tin of canned apricots, moistening
MOSOOVITES.
them as jou pass them through the sieve with a bare pint of water ; add to this 8oz. to lOoz. of sugar, and an ounce of leaf gelatine dissolved in a httle boiling water, with sufficient cognac and maraschino to flavour it all nicelj ; then mould, and bury in ice as before. Of course, if you have an ice cave the Muscovite can be iced in this even more easily. Serve with whipped or frozen cream, sweetened and flavoured to taste.
M. aux Avelines. — Blanch, drain, and dry 4oz, of filberts, and bake them just long enough to crisp without colouring them very much ; when cold pound them, adding a spoonful of new milk or cream now and again. To this paste pour five glasses (containing rather more than a third of a pint each) of boiling milk, or single cream, cover it closely, and let it stand till only just lukewarm ; meanwhile beat lightly the yolks of eight eggs, and with the nutflavoured milk, and 8oz. of sugar, make a custard, dissolving in it about half an ounce of best leaf gelatine, then when cold, mould and set in the usual way. This can also be made with almonds, using 6oz. of sweet, and |oz. of bitter almonds.
M, au Cafe. — On to 4oz. to 5oz. of freshly roasted and slightly bruised Mocha coffee berries pour a pint of single cream, and let it infuse for an hour at the side of the stove, but without boiling; whilst infusing dissolve in it |oz. leaf gelatine and 3oz. of sugar, and when these are perfectly blended with the coffee cream, tammy it all, and when cold stir into it a gill of stiffly whipped cream, then mould and finish off as before. Serve with very ripe and red strawberries.
cherries, or raspberries, previously marinaded with sugar and maraschino, and stood on ice till perfectly cold. This ice should be of a perfectly white colour, and has a peculiarly delicate flavour.
Another way of making this is to add half a teacupful of strong black coffee to a quart of boiling new milk, together with lOoz. of sugar, and rather more than |oz. of leaf gelatine, let it stand till nearly cold and setting, then stir into it quickly and lightly one and a half pints of stiffly whipped cream and a liqueur-glassfid of best cognac or maraschino, and finish as usual. This, of course, is of a dark colour.
Records on this page
M. a V AmericaineM. aux AvelinesM. au Cafe